How pretty are these purple fries? And, the best news aside from being on one of those healthy purple foods I talked about here, they are roasted, not fried and they are smacking good.
Usually, when your health is at risk, you are told to stop eating fries.
These are fries that are actually good for you. It’s that purple pigment known as anthocyanin that has been known to fight heart disease, is anti-aging and a cancer fighter.
I peeled off the skins with a potato peeler, making sure I didn’t scoop away any good potato part. Once peeled, you can julienne or slice the potatoes in many different ways, taking care to practice safe knife techniques. Use a sharp chef’s knife on a stable end grained wooden cutting board like a Florence Adams Boos Block, and since the sweet potatoes are round and tend to roll, make sure you first cut one side so that the sweet potato can sit on a flat surface and not roll. I flavored sea salt with lime zest and flavored the olive oil with a squeeze of lime. I roasted until near crisp (watch your oven, because sweet potatoes can go from crisp to burned very quickly).
- 2 purple sweet potatoes
- 1 tablespoon olive oil
- salt and pepper for seasoning
- zest of ½ lime
- juice of ½ lime
- Peel potatoes. Slice into strips.
- Add lime zest to olive oil
- Toss with olive oil and salt
- Roast on shallow baking dish at 350.
I’m happy with simple lime and salt, but I spotted some options for dipping prepared by other food bloggers which you may enjoy:
Lime Aioli (with Cauliflower Croquettes) from Not Eating Out in New York
Basil Aioli from The Fresh Dish
Lime Chipotle Aioli from Cinnamon Spice and Everything Nice
Lime Habanero Mayonnaise from Lisa is Cooking