Recipes for a Serious Crabfest
Over Fried Sweets
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Oven-Fried Sweets
Here’s an easy way to make crispy-creamy sweet potato “fries” in the oven. They’re perfect with the creamy flavors of the crab rolls and the sweet-spicy sauces that go with the crab legs, and they’re a big hit with kids. You can make them with either yellow sweet potatoes or garnet yams.
Serves 6
2 1/2 pounds sweet potatoes
Kosher salt and freshly ground black pepper
6 tablespoons olive oil
Position the oven racks in the upper and lower third of the oven and preheat to 450°F. Cut the sweet potatoes lengthwise into wedges 1/2 to 3/4 inch thick. If the potatoes are very long, you can cut them in half crosswise first, and then lengthwise into wedges. Put the wedges in a large bowl, season generously with salt and pepper, and then drizzle with the olive oil and toss to coat. Divide the wedges between 2 rimmed baking sheets, spreading them out in a single layer with space between them. If they are too tightly packed, they will steam rather than roast. Use a rubber spatula to scrape every bit of the oil out of the bowl and onto the potatoes.
Roast, turning the wedges over with a metal spatula halfway through the cooking time, for about 35 minutes, or until the potatoes are nicely browned and tender when tested with a knife. To ensure that the potatoes cook evenly, switch the pans between the racks and rotate the pans 180 degrees midway through cooking.
Remove the potatoes from the oven and pile them on a platter. Season again with salt and pepper and serve immediately.
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