Sweet & Savory Valentine Frites

When given the choice between sweet and savory, I almost always choose savory – unless a combination of both is possible! In that case, I say, “Yes, and . . .” Mmmm! the interplay between both savory and sweet makes for the most delicious and memorable bites! Sweet and savory foreva!

These baked curry-spiced Okinawan sweet potato frites are my idea of the perfect romantic Valentine’s Day snack. They are a great accompaniment to a glass of your Valentine’s beverage of choice, be it bubbly, kombucha, pinot, or hot chai. I love eating ‘em straight out of the oven and off the sheet pan, warm and crispy (hey, everyday is Valentine’s Day when it comes to loving yourself)! You can also plate them up beautifully and surprise your Valentine with a snack for the boudoir. Have it your way and enjoy it!

The sweet potatoes I used have magenta skin and yellowish-white flesh (like the emoji). They are sweet, sturdy, starchy, and crisp up nicely – like a proper frite should – when baked. I’ve seen them sold as Okinawan sweet potatoes and Japanese yams at my local markets here in Portland. To further confuse you, according to this sweet potato rundown in Saveur, they are Korean sweet potatoes! Just know that they may be labeled as Okinawan, Korean, Asian, yams or just plain ol’ sweet potatoes wherever you shop. Don’t worry if you can’t find the exact sweet potato variety I used, frites with any kind of potato are delicious (mmmmmhmmm!) and you’re making them yourself (wooohooo!)!

Here are a few things to aim for when attempting crisp oven-baked frites:

1)    Keep your frites as uniform as possible. I sliced mine approximately ½ inch thick and 4 inches long. The size of your sweet potato will dictate their length.

2)     Coat your frites well with oil. I used organic sunflower oil for its flavorless profile and high smoke point. First I drizzled the raw sliced frites, and then I massaged them to make sure each frite was well-coated on all sides.

3)    Give your frites space. Just like the individuals in loving relationships require space from time to time to be their best selves, these frites do best when they have room to crisp. If they are packed too close together, they will steam and be more mushy than crisp. Use more sheet pans if necessary.

4)    Set the "timer" in your eyes, ears, and nose. Whenever I bake, I’m present and tuned in. I turn the oven light on and peek through the glass. I hang out in the kitchen, smelling the smells and listening to the dish gently hiss and bubble. Being present and observant as your dish cooks is the best way to know when it’s done to your liking.

Ingredients

½ -1 large organic Okinawan sweet potato/ Japanese yam or tuber of your choice (I used ½ a sweet potato for the amount you see here)

2-3 tablespoons of organic sunflower oil (cause it’s flavorless and has a high smokepoint)

1 tablespoon of curry powder (I like “The Now Curry” from Penzeys, but as long as it’s fresh, flavorful, and spiced appropriately for your tastebuds, youre good!)

kosher salt

condiments of your choosing (I used sun-dried tomato ketchup)

Play-by-Play

Preheat your oven to 425 degrees. Turn your oven light on. Wash (scrub if necessary) your Okinawan sweet potato. Leave the skin on for extra goodness, additional nutrients (like vitamin C, vitamin E, and folate), and color. Slice into frites about ½ inch thick and 3-4 inches long. Place your frites on a sheet pan and drizzle with sunflower oil, sprinkle with curry powder, and massage so that all the frites are coated on all sides. Spread your frites out across the sheet pan with a good amount of breathing room between them. Use an additional pan if necessary. Bake your frites and hang out in the kitchen peeking at your frites as they crisp. Prep your Valentines platter, sip a glass of bubbly, enjoy the smells and sounds of onoliciousness! Watch your frites cook – the oil will bubble around the edges, they will smell more and more like fries. Look for golden brown edges, especially where the frites are in contact with the sheet pan. That’s when you know they’re done. When they’re crisp to you liking, pull them out of the oven, sprinkle them with a hefty pinch of kosher salt, and plate ‘em up! Pau!