Sweet Purple & Orange Potato Fries

Submitted by Kyle Williams, Executive Chef, Pure Maui (Hawaii) Custom Luxury and Spa Vacations

by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
 

 Yield:  4 servings

 

Amt	Ingredient
3 medium-size	Hawaiian Molokai (purple inside) sweet potatoes, peeled
3 medium-size	regular (orange inside) sweet potatoes or yams, peeled
1/4 cup	extra-virgin olive oil
2 tbsp	organic honey
to taste	sea salt

  
Procedure:
• Preheat oven to 375 degrees.  Cut potatoes into 1/4” slices, then cut each slice into 1/4” strips, to create potato fries.
• In a large mixing bowl, coat fries with oil and salt.  Place on non-stick baking sheet and put into oven.  Bake for about 15 to 25 minutes, until soft and tender.  Then turn oven to broil and cook until tops are crispy (between 2 and 5 minutes, depending on desired level of crispness).  
• Remove from oven and season with salt and honey.  If desired, serve with organic ketchup.

Chef’s Note: If Molokai sweet potatoes are not available, you may substitute Okinawa or Peruvian sweet potatoes (these are purple inside, too).  The Molokai are the sweetest and have the best color, so use them if possible.  For a gourmet touch, sprinkle the fries with one tablespoon of freshly chopped rosemary and two teaspoons paprika before baking.