I made these on a whim to go with spiced lamb burgers last weekend. We were having some new friends over for dinner and the kitchen was in a typical state of chaos.
Younger child was enthusiastically yanking drawers and cabinets open and pulling things out as fast as he could and older child was running back and forth from the front door to the living room making farting noises.
I was trying to avoid stepping on either of them while simultaneously scraping hardened smears of avocado mixed with dried yogurt and a fine dust of crushed cereal off the table and attempting to get the dinner together. Husband was trying to find a new (undisclosed) location in which to dump the jumble of crayons, pacifiers, Lego space shuttle parts and crumpled drawings (of space shuttles) that usually covers our table before our guests arrived.
I had clipped the recipe from an issue of Bon Appetit at some point before I let my subscription lapse (all those magazines piling up makes me feel guilty and wasteful) and decided very last minute that tonight was the night.
The fact that I was able to follow the recipe speaks to how simple it is as I was pretty distracted between the kids, trying to make an herb-yogurt sauce, getting the burger fixings together and shaping the lamb burger patties.
They almost seemed to make themselves (why can't more things be like that?) And the combination of the sweet, crispy, salty potatoes with the tangy, rich mayonnaise is pretty incredible. I felt a little like the messiah.
In fact, they were so tasty that we made them again a few days later with a couple of purple skinned, yellow fleshed Japanese sweet potatoes. They were harder to manipulate than the Garnet yams had been - stuck to the tray more and were a challenge to flip - but so delicious! I have a feeling we will be making these again very soon.
Sweet Potato Wedges with Tangy Lime Mayo adapted from Bon Appetit
Serves 4 as a side
* 3 sweet potatoes (about 1 1/2 lbs)
* 2 Tbsps vegetable oil (peanut is a good choice and so is rice bran as they both have a high smoke point)
* Sea salt and freshly ground black pepper to taste
* 1/3 cup mayonnaise
* teeny squirt of sriracha (totally optional)
* 1/4 tsp lime zest
* 2 tsps fresh lime juice
1. Preheat the oven to 450 degrees. Peel the sweet potatoes.
2. Slice them into wedges - do your best to split them into similarly sized pieces so they'll cook evenly. Toss the wedges in a metal bowl with the oil, kosher salt, black pepper, and a little bit of ground cumin.
3. Place the oiled wedges on a heavy baking tray, making sure to place them in a single layer and laying the larger, thicker pieces around the outside edge as they're better able to withstand the higher heat than the smaller, thinner pieces. Pop them into the oven and roast, turning once, for 25-30 minutes, until golden brown and crisped on the outsides.
4. While they're baking, whisk the mayonnaise, lime zest, lime juice and optional sriracha together and add sea salt to taste. Move the fries to a platter and serve with the mayo.
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