Monday, September 21, 2009

Oven-Baked Yam Fries, Take 2

Fries to accompany a BLT sandwich with avocado and swiss.  Yummy!

Since these were so good the first time, I thought I'd repeat it. Except this time, I cut the bigger yams (more is better, right?) into larger pieces in hopes that blackening would be prevented.

Oven-Baked Yam Fries

2 large yams, washed, peeled and cut into 1/4" wedges
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp fresh ground pepper

Preheat oven to 425°F. Line a big, crappy 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 on it in a single layer if you can manage it.

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

Return yams to oven and continue roasting another 15-20 minutes until they are brown and crispy on the outside.

Uh, bigger isn't always better. These were cut too large and there were just too many. I couldn't get them to fit in an even layer at first, which caused uneven cooking right from the git-go. They tasted good, they just weren't crispy.

Next time, I'll cut them into smaller pieces, maybe 1/8".

At least the avocado BLT's were good and made up for the lack of crisp in the yams.


  • yams: 2.03 lb @ $1.29/lb = $2.62
For the total, let's say $3 with enough for 3. A buck a serving.