Rosemary Sweet Potato Fries

6 Jun

I have several bottles of olive oil infusing with various herbs. They are all sitting on my kitchen counter, mostly unused. One contains a bunch of garlic that was starting to go bad (so the best way to store it of course, is to keep it in olive oil.) Another one is a container of oil with rosemary leaves, stored neatly in an old sake bottle. And for the past year or two it has been becoming more and more aromatic.

So naturally the best use of it was to use it all to fry up some sweet potato fries! Along with coarse sea salt, this was a snack worthy of a sunday afternoon, with a beer, sitting outside in my cushioned garden chair. Not sure if that’s what I did but it sure sounds appealing now.

Sweet Potato Fries with Rosemary and Sea Salt

One large sweet potato
1 cup olive oil infused with rosemary
Sea salt

Peel and cut the sweet potato into fries. Heat rosemary oil in a small sauce pan or pot, small enough so that you don’t need a ton of oil to create a layer for frying. Toss the sweet potato fries in the hot oil until they are tender and slightly brown. Remove the fries from the oil and drail oil back into the pan. Sprinkle liberally with coarse sea salt.

Total time of procrastination: 15 minutes

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