My boys love burgers. I make them on my George Foreman grill. Because I don’t eat red meat very often, and burgers are not my favorite, my plate usually gets filled with whatever side dish I’ve prepared: sometimes just a great big salad, sometimes grilled zucchini, and quite often it’s a large batch of oven fries. When I went to the pantry to prep my fries, I noticed that I only had a couple of sweet potatoes and a couple of russets on hand. So this time, I decided to mix things up a bit…. literally. They were awesome together! You know what gave them even more awesomeness? The little sprinkling of sugar I gave them. If you have ever eaten at Wing Stop, you may have had their fries, and you may have noticed their slightly sweet flavor. *yum*. Thank you for the idea Wing Stop!
Sweet and Russet Oven Fries
- 2 large or 3 medium russet potatoes
- 2 or 3 sweet potatoes roughly same size as russets, peeled
- cooking spray
- 2 Tbsp. canola oil or oil of choice
- sugar white, organic or brown, etc.
- Heat oven to 425°
- Scrub russet potatoes, but don't peel. Slice into french fry-sized sticks.
- Scrub sweet potatoes, and peel. Slice into french fry-sized sticks.
- Line a large baking or cookie sheet with tin foil. Spray well with cooking spray. Dump sweet and russet potatoes onto baking sheet. Drizzle oil over potatoes. Mix them with hands to distribute oil over all. Arrange so that they are in a single layer, without too much overlapping.
- Bake at 425° F for a total of 20 to 25 minutes. Check on them, and flip them once or twice while baking.
- Remove from oven and sprinkle (to taste) with salt, pepper and sugar. With a spatula or tongs, give them a gentle stir to distribute spices.