I’m so glad I live in a world where restaurants have two options for what kind of fries I want with my already giant portion of food. What a grand idea. These loaded sweet potato fries are part of the Top 10 Foods for Runners series. Specifically, week three. Sweet potato week!
If you’re a fan of crispy sweet potato fries, make sure not to skip the soaking step, the drying step, the cornstarch step…. Just don’t skip any of the steps. That way you’ll have perfectly crispy sweet potato fries able to hold up under the glorious weight of chimichurri, fried cauliflower, and sun-dried tomatoes. By the way, these wonderful wedges of happiness are vegan-friendly.
Loaded sweet potato fries
Ingredients
For the chimichurri
- 1/4 red onion, roughly chopped
- 2 cloves garlic
- 1 cup flat-leafed parsley (packed)
- 1 cup cilantro (packed)
- 1 tbsp red wine vinegar
- 1.5 tbsp lemon juice
- 1/4 cup olive oil
- salt and pepper
For fries
- 4 small sweet potatoes, cut into wedges
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 cup diced cauliflower
- 2 tbsp olive oil, divided
- 2 tbsp sun-dried tomatoes, chopped
- salt and pepper
Instructions
For the chimichurri
-
Combine all ingredients except for oil in a food processor. Pulse until well-combined. Add in olive oil and pulse until smooth and desired consistency has been reached.
For the fries
-
Soak the fries in cool water for at least a half an hour. Meanwhile, preheat the oven to 425.
-
Thoroughly dry sweet potatoes and toss them with the cornstarch. Remove excess cornstarch and toss potatoes with 1 tbsp olive oil, garlic powder, and paprika. Bake for 35 minutes, stirring halfway. Once they are out of the oven, sprinkle with salt.
-
Meanwhile, heat 1 tbsp olive oil in a skillet over a medium heat. Add cauliflower and cook until golden. Season with salt and pepper and let drain on paper towel.
-
Top fries with chimichurri, cauliflower, and sun-dried tomatoes. Enjoy immediately.
