Oven Fries
Andrew Scrivani for The New York Times
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
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Recipes for Health
Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See previous recipes »1 pound waxy potatoes, such as red potatoes
1 pound sweet potatoes, cut in half crosswise
3 tablespoons extra virgin olive oil
Kosher salt or coarse sea salt
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