Wednesday, September 16, 2009

Oven-Baked Yam Fries

Some tips and edges are a little more black than brown, but even those tasted so good that no black tips remained!

A couple years ago, Rodney took a road-trip to our homestate on his Buell. When in Colorado, Rodney managed to stop at a motel near a mom-and-pop restaurant* which happened to serve up the best yam fries he'd ever had. Since we were gonna have a shitload of wings, I thought some fries would go good with them. Why dirty forks, eh?

I searched the omnipotent internet and found a simple recipe on which to loosely follow. Click the link to get the source:

Yam Fries
  • 2 yams, washed, peeled and cut into thick french-fry pieces
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground pepper
Preheat oven to 425°F. Line your biggest, crappiest baking sheet with foil and place it in the oven to get it hot.

Toss cut yams with oil, salt and pepper until all yam surfaces are coated evenly-ish.

Remove hot baking sheet from oven; arrange yam pieces in a single layer.

Return sheet with yams to oven and roast about 12-13 minutes. Flip the yams to allow even browning.

Return yams to oven and continue roasting another 12-15 minutes until they are brown and crispy on the outside.

These fries didn't turn out too bad!  Seeing the blackened tips, I thought they'd suck, but Rodney and I ate all of them, even the black parts.  The fries were just slightly salty, certainly crispy and yummy yammy. 

  • yams: $1.21
Total: $1.21 or $2 if you SWAG cost-average the rest of the stuff.

I forsee a repeat in the future.  I will try making wedge fries like the original recipe calls for.  Maybe that will minimize or even eliminate the black bits. We'll see!

*The joint was called Roosters Country Grill and Steakhouse at 245 Market St, Keenesburg, CO. If you're out that way and want some good yam fries...