Garlic Herb Sweet Potato Fries

A craving for fries is simply human, and this version answers it well. Baked instead of fried, seasoned with real garlic and herbs instead of black pepper, it delivers the pleasure of the real thing built entirely from whole food.

Sweet potato is the medicine here. It is a source of beta-carotene, which the body converts to vitamin A, and vitamin A is involved in mucosal and immune health, the lining repair that supports a calmer immune system. Baking instead of deep-frying keeps the oil light, so the nourishment comes through clean.

This is a real root, cut by your own hand. When the fries come out golden at the edges, arrange them with a little care rather than dumping them on the plate. The few seconds of attention are part of how the meal lands when you sit down to eat it.

Ingredients

• 2 sweet potatoes, cut into fries
• 2 teaspoons coconut oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano

Omit the black pepper the source lists, which is off-limits on strict AIP. The garlic, onion, thyme, and oregano season the fries fully without it.

Method

• Heat the oven to 450F.
• Soak the cut fries in cold water for 5 minutes, then drain and pat them dry.
• Toss the fries with the coconut oil, garlic powder, onion powder, salt, thyme, and oregano.
• Spread them in a single layer on a parchment-lined sheet and bake about 25 minutes, flipping once midway, until golden and crisp at the edges.

Air fryer variation

Soak, drain, and dry the fries as written, then toss with the oil and seasonings. Air fry at about 400F for 12 to 18 minutes, shaking the basket once or twice, until crisp and golden. Work in batches so they stay in a single layer. (verify - untested conversion)

*Adapted from acleanplate.com*