Sweet Potato Home Fries
Prep time:
Cook time:
Total time: About 30 minutes
Yield: Makes 12 servings
Also from Mark Bittman's Minimalist Thanksgiving:
Categories:
Ingredients
- 4 to 5 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 cup chopped parsley leaves
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Instructions
- 1. Bring a large pot of water to a boil and salt it; add the potatoes and cook until barely tender, about 5 minutes. Do not overcook.
- 2. Drain the potatoes (you may use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water to stop the cooking. When they're cool, drain again. Toss them in a large roasting pan with the olive oil and the garlic.
- 3. Preheat the oven to 500 degrees Fahrenheit. Roast the potatoes, tossing them occasionally, until completely tender and lightly browned, 15 to 20 minutes. Toss with the parsley, salt, and pepper, and serve.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
