So, I’m probably the last person on the planet to own a shaker of everything spice. Every time I see someone post it I remind myself to pick some up and then I forget. Surprising because, on the rare occasion that I eat a bagel, it’s always an everything bagel. Salty, seedy, garlicky – yum. Everything spice is everything that’s good about a bagel. It’s pure genius that someone decided to bottle it. You can literally put this stuff on anything and it’s instantly better. And not just savory things. In fact, as soon as I opened the shaker of everything spice that McCormick sent me, I thought it would be amazing on something sweet. As far as fries go, it’s once in a blue moon that I’ll eat sweet potato fries. I’m a salty over sweet girl any day of the week. So I’m not quite sure how the idea for these Everything-Spiced Sweet Potato Fries came together, but it popped into my mind and the rest is history.
Getting fries to be crispy in the oven can be tricky business. I’ve definitely had some failed attempts. A technique I’ve learned that will drastically increase the odds of success, i.e. crispness, is soaking the potatoes in water after you slice them and before you bake them. I’ll let them soak anywhere from 20 minutes to several hours. It doesn’t really matter how long they soak, but it should be at least 20 minutes. Another contributor to success with these Everything-Spiced Sweet Potato Fries will be giving the fries space on the baking sheet. If you’re like me, you want to get as many fries on one sheet as you can, but what happens is the potatoes end up steaming each other if they’re overcrowded. Potatoes need lots of air circulating in order to crisp up, so you’ve got to resist the urge to pack them onto one sheet.
If you can follow these two rules, you’re going to end up with sweet potato fries that are crispy on the outside and tender on the inside, as any good fries should be. The sweetness of the potatoes is nicely balanced by the saltiness of the everything spice and the ricotta salata cheese. If you aren’t familiar with ricotta salata, it is an Italian cheese very similar in texture to feta cheese. You can grate it or crumble it, and its saltiness complements sweeter foods beautifully. Try ricotta salata crumbled over melon – so yummy.
These Everything-Spiced Sweet Potato Fries are an awesome change-up to your regular fry routine. They’re a great sidekick for burgers or grilled meats, or even just on their own. Did I mention that you can duplicate this exact oven method on the grill! So take it outside! Make them this weekend, I know you’ll love them. Enjoy!
- 3 large sweet potatoes
- 3 Tbsp. everything spice
- 3/4 cups crumbled ricotta salata
- extra virgin olive oil for drizzling
Scrub potatoes and slice into thin strips. Place potatoes into a large bowl and cover with cold water. Allow to soak for at least 20 minutes and up to several hours.
Preheat oven to 450 degrees. Drain the potatoes and pat them dry with paper towels until completely dry. Place potatoes on a baking sheet in a single layer, taking care not to overcrowd the pan. Drizzle generously with olive oil (the olive oil is what helps them crisp, so don’t be stingy). Sprinkle everything spice evenly over potatoes.
Cook for 20 minutes, remove from the oven, and flip the fries over using tongs or a spatula. Return the baking sheet to the oven and cook another 10-15 minutes, until desired crispness is reached. Remove the fries from the oven and sprinkle evenly with cheese.