I freakin love this sweet potato. It’s already featured in one other recipe (so far) but it’s here again taking center stage.

It’s a simple, classic idea (turn potato into fry) but if you’ve got a few extra things laying around, you can really fck around and get something yummy.

Here’s one such take~

If going fully plant-based, find a vegan cheese or leave out.

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Ingredients

• 1 murasaki potato serves as a light appetizer for two. i recommend doing at least 2 so that there’s more but depends. I can eat almost a whole one on my own...
• Coconut oil
• Optional: add in lemon verbena oil for soft lemon taste.
• Za'atar
• A real salt
• Lemon (zest)‍
• Non-vegan: Grated parmigiano reggiano (or similar) cheese for topping
• Optional: parsley or rosemary or similar for topping. In the picture, it’s rosemary.

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Directions

Grab yer potatoes! I cut the ends off and use those in other recipes, but the goal is to make the potato more rectangular and cube like. From there, it’s easier to cut the shape of the fry. Sure, there are machines that do this, but it’s quite nice and meditative to make the cuts on your own. Depending on what kinda fry style you want is how thin or thick you’re gonna want the fry. Never cut a fry shape before?

Visualize the fry.

Visualize not only the fry, but the ideal fry in your eye.

Is it long? Is it skinny? Is thick? Nice. Nice fry you got there. Now look at the potato. What shapes would facilitate this fry cut?

I typically cut into the potato and create slabs (like a tabletop rectangle), which can then be easily cut into even strips, whether thick or thin depends on that initial slab cut.

Okay, that’s basically it. Drizzle your fry cuts with oil and rosemary (or similar), chopped. Add a lil salt. Throw into the oven. Mine runs a bit on the colder side, but do about 10 minutes. Of course you can indeed deep fry these (given the name) but I personally prefer the oven as it works great and is a simpler cooking process outright.

Once they’re done, grate cheese over them, add fresh olive oil or lemon verbena oil, zest some lemon, sprinkle some salt, serve and eat immediately.