Garlic & Herb Sweet Potato FriesBobby Flay
Yield: 6 servings
6 Sweet potatoes, sliced
5 Tbsp olive oil
6 cloves garlic, minced
2 Tbsp chopped fresh thyme
¼ tsp red chili flakes
2 Tbsp chopped flat-leaf parsley
- Place the potatoes in a large pot of cold water, add 2 Tbsp. salt and cook until tender but firm, about 15 min. Drain and let cool slightly.
- Heat the grill to high.
- Heat 2 Tbsp oil in small sauté pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from heat.
- Slice each potato in half lengthwise then slice each half into 3 or 4 wedges. Brush the wedges with the remaining oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 min.
- Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
- Serve Warm.