To me, potatoes are the perfect food. They are what pasta is to Italians and chocolate to the Belgians.
A dietary staple.
My mom says that when I was a kid, she could always tell I was sick when I turned down french fries. She would immediately start to batten down the hatches knowing full well hell was about break loose.
While I still hold potatoes near and dear to my heart, lately I’ve been transitioning away from white potatoes and going for healthier tubers. Mainly sweet potatoes, yams, turnips, and the like, but I like to mix it up sometimes. I made the transition begrudgingly at first because everyone knows nothing tastes exactly like plain old white potatoes. But sweet potatoes come a close second when smothered in blue cheese, bacon bits, and sriracha.
While these would be great as an appetizer or midday snack, don’t be afraid to sit down with a big plate of them, a glass of wine (or two!), and call it dinner.
4 slices bacon
1 large sweet potato or yam
2 tbsp coconut oil, melted
4 tsp tapioca starch
1/2 tsp each paprika, garlic powder, onion powder
1/4 tsp salt
- Place your bacon on a baking sheet. Without preheating the oven first, put bacon in the oven, turn oven to 400 degrees and bake for 12 minutes. Flip bacon and continue cooking another 10 minutes or until crispy.
- Meanwhile, peel your sweet potato and cut into fry shaped pieces.
- Put potato in a large zip-lock bag and add 1 tbsp melted coconut oil. Shake the bag to evenly distribute the oil.
- Next add the tapioca starch, paprika, garlic powder, onion powder and salt. Shake well.
- Line a baking sheet with parchment paper. Lay the fries on the sheet with ample space between the pieces. If they are too close together, they will sweat and won't get crispy.
- Pour the remaining coconut oil on fries.
- Bake for 20 minutes at 400 degrees. After 20 minutes, flip your potatoes and then bake another 20 minutes. Check to make sure they are getting crispy but not burning. Flip and continue to cook another 10 minutes if necessary.
- Top with blue cheese, bacon, and green onions. Serve!