Sweet Potato Fries

I have to admit that at first I thought sweet potato fries might be too basic to warrant a post of their own. But, after finding out last week that several of my acquaintances had never even thought of making the simple sweet and savory fries from scratch, I quickly reconsidered. These are the perfect thing to dip in your Chipotle & Date Chutney! And, since my version is actually made in the oven, they're slightly healthier than your standard freezer section variety. One large sweet potato makes a substantial side dish for two.

Sweet Potato Fries

1 Large Sweet Potato

1 T Vegetable Oil

Kosher Salt

Freshly Ground Pepper

Preheat the oven to 400 degrees. While the oven is preheating, peel the sweet potato and slice off the sides and ends to form a square (you do not have to cut off these curved parts, or peel the potato for that matter, but remember that the more evenly sized your fries are, the less likely they are to burn). Cut the squared-off potato lengthwise to form sticks as long as the potato and about 1/2 inch square in thickness. Put the oil in the bottom of a medium-sized bowl and add the potato, tossing to coat each stick with the oil. By this time, the oven should be up to temperature. Place an empty baking sheet in the oven and allow it to heat for about 15 minutes, while the potatoes absorb the oil. After 15 minutes, remove the baking sheet from the oven (don't forget to use oven mitts!), and place the potatoes on the sheet in one layer. Sprinkle generously with salt and pepper. Place the baking sheet in the oven for about 20 minutes, then flip the potatoes with a spatula and bake for another 20 minutes. Make sure you watch them while they are baking because the high sugar content can make them prone to burn! The fries are done when they are crisp, separate from the pan easily, and are beginning to look like they are edged with brown sugar.

"Chicken and Fries" Baguette

When Kevin and I visited Tahiti last November, we spent an afternoon in the capital city of Papeete. After visiting the colorful and bustling public market, Marche Papeete, we found ourselves in the unenviable position of looking for a late afternoon meal just as all of the restaurants in the French Territory's largest city were closing down after lunch. Desperate, we turned to a street vendor, who was selling the baguette sandwiches we had been watching all of the young Tahitian men eat while walking the city streets during the day. What luck! For about $4.50, we received one of the most memorable meals of our trip - simple, but fulfilling (and portable). Tonight, I made my version of the "Chicken and Fries" baguette that I had that day. At its core, this sandwich is exactly as it sounds - chicken, fries, and bread. I added a couple of little twists on the original, toasting the baguette and seasoning the chicken, but you could omit those steps and still get fantastic results. The key is to use good chicken and a fresh baguette.

"Chicken and Fries" Baguette

Baguette

Roasted or Rotisserie Chicken Breast

Medium Russet Potato

Vegetable Oil

Salt

Pepper

Olive Oil

I roasted my own chicken breast on the bone - rubbing it with melted butter and fresh thyme, then roasting on a rack at 400 degrees for 40 minutes, turning once halfway through. A rotisserie chicken would save time and work quite nicely as well. Let the chicken cool to room temperature before you shred the meat and set aside. To make the "fries", peel the potato and cut into thin matchsticks of about equal size. Toss with vegetable oil (a tablespoon or less), and season with freshly ground black pepper. Let sit for 5 or 10 minutes while you heat a baking pan at about 400 degrees. Once the pan is heated, spread the potatoes out in a single layer and salt generously. Bake for about 35-40 minutes, or until golden brown. While the potatoes are baking, cut the baguette in half and then into 6 inch pieces. Brush olive oil on the cut surfaces and grill until golden. Wait until the potatoes are cool, then pile even amounts of chicken and "fries" on each baguette bottom half. Add the baguette top and enjoy! This is great portable food, but a crisp salad is a good match as well, since it lightens the meal a bit.