All posts tagged fries

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Published November 16, 2012 by jenmatteson

I’ve made many baking sheets full of sweet potato fries in the past, but I thought this one has been the best so far.  The dipping sauce was no joke either!  The crisp outside and soft inside is what makes these so good, and the spicy seasoning certainly didn’t hurt either.

I served these as an appetizer at my Ladies Wine Workout alongside crispy baked zucchini fries.  I wished I would have taken a better picture, but I was slightly pressed for time and needed to get everything on the table.  I would definitely serve these again!

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Source: Adapted from Cait’s Plate
Servings: 2-4


For the fries:
1 large sweet potato, scrubbed
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp oregano
salt and pepper

For the sauce:
1/3 cup plain non-fat Greek yogurt
1 chipotle in adobe
1/8 tsp paprika


1. Preheat oven to 425 degrees.  Prepare a baking sheet with foil and cooking spray.  Slice sweet potato into thick matchsticks.  Place potatoes into large mixing bowl and add olive oil.  Toss to coat all fries.

2. In a small bowl, combine paprika, chili powder and oregano.  Sprinkle over potatoes and mix well with hands to ensure all fries are evenly coated.

3. Arrange potatoes in a single layer on the prepared baking sheet.  Bake for 30 minutes (or until they reach desired doneness) on lowest oven rack, flipping halfway through.  Salt and pepper to taste.

4. In the bowl of a food processor, combine yogurt, chipotle and paprika.  Serve fries with dipping sauce.

Recipe Swap: Crispy Baked Zucchini Fries

Published November 16, 2012 by jenmatteson

A few swaps ago, I was happy to get Hezzi-D’s blog for Blogger Choice swap, as I already had a few of her recipes on my “to try” list.  Well, this week’s swap was themed “Game Day” and I was assigned crispy baked zucchini fries from Sarah, who hosts the swaps, at A Taste of Home Cooking, and this same recipe from this same blog was on my list, too.  Crazy!

While I didn’t make these for a game day, I did make them for a Ladies Wine Excercise I hosted at my house.  They actually paired nicely.  I was afraid the breading wouldn’t stick to the zucchini sticks well, but the flour coating seemed to really help.  The panko was so crispy and I had no problem with the breading coming off.

Nate raved about these when we had them for leftovers two nights later!  I was surprised that I could get them crispy again, as when I took them out of the fridge, they were soggy and flimsy.  I re-heated them at 400 degrees for about 10 minutes, and the crisp instantly came back.

I served these with marinara sauce, and we just tried them last night with ranch dressing, as suggested by Sarah; both sauces were excellent, but I think I prefered the ranch dressing.  My only gripe is that they don’t stay warm for very long, so you must eat them up quickly!

Crispy Baked Zucchini Fries

Source: A Taste of Home Cooking
Servings: 6-10


1/2 cup egg substitute (or 2 eggs)
2 cups panko breadcrumbs
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup flour
1 lb zucchini, cut into 1/2-inch thick matchsticks, about 4-5-inches long


1. Preheat the oven to 425 degrees.  Line a baking sheet with foil and spray with olive oil.

2. Whisk eggs (or substitute) in a shallow baking dish.  In another shallow baking dish, combine panko, salt, black pepper, garlic powder and cayenne.  Set both dishes aside.

3. Pour flour into a large gallon sized zip-top bag.  Dump in zucchini sticks.  Seal bag and shake until all zucchini sticks are well coated with flour.

4. Taking a few sticks at a time, dip completely in egg mixture, then dredge in panko mixture until evenly coated.  Transfer to prepared baking sheet.  Bake for 18-22 minutes until golden brown and crisp.  Serve with marinara or ranch dipping sauce.

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