2 big sweet potatoes
2 big white potatoes (Yukon Golds work best)
olive oil, salt, pepper, and paprika
Preheat the oven to 400 F.
(I don't believe in peeling potatoes since the skins are tasty
and have a lot of vitamins, but if you have picky eaters you might peel
them first.) Slice sweet and white potatoes into fry-like
sections. Be sure to make the sweet potato sections half again as
wide as the white potato sections --- they cook faster!
Place sliced potatoes in a large bowl and drizzle on enough olive oil
to lightly coat each fry. Sprinkle on salt, pepper, and
paprika. Mix well.
Spread fries one layer deep on cookie sheets and bake for about 30
minutes until edges are crisp and potatoes are baked through.
It's best to stir the fries with a spatula a couple of times so they
won't stick to the pan, and swap shelves halfway through.
These fries are technically a side dish, but we've been known to make
them a main course with a fried egg and grees on the side as shown
above.
Serves 2-4.
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