SWEET POTATO FRIES NYTIMES RECIPES

SWEET POTATO FRIES RECIPE - NYT COOKING

Sweet Potato Fries Recipe - NYT Cooking image

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

Provided by Mark Bittman

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 173, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 365 milligrams, SugarContent 6 grams

ROASTED ROOT VEGETABLES RECIPE - NYT COOKING

Roasted Root Vegetables Recipe - NYT Cooking image

Provided by Mark Bittman And Sam Sifton

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http//schema.org, Calories 192, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 412 milligrams, SugarContent 1 gram

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