Lemon Basil Yam Fries Recipes

Steps:

• Preheat the oven to 400 degrees F. Mix the parmesan, basil and lemon zest in a bowl.
• Transfer a heaping tablespoon of the cheese mixture to a silicone- or parchment-lined baking sheet and lightly pat down. (A silicone baking mat is highly recommended for this recipe.) Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool, then use a flat spatula to remove.

Steps:

• Bring a large pot of water to a boil over high and season generously with salt.
• Fill a large bowl with water. Working quickly to avoid oxidation, slice off the ends of the yam and peel the brown skin. Cut the yam into 3/4-inch-thick rounds and transfer to the bowl. Once sliced and peeled, cut each piece into 1/2-inch-wide matchsticks, slicing a few rounds at a time and transferring matchsticks back to the water. (You should get about 5 to 8 sticks per piece.)
• Working in batches, drop the matchsticks into the simmering water and blanch for 2 to 3 minutes. Remove from the hot water and transfer to a rack set over a baking sheet to drain. Repeat the blanching and draining process for the remaining matchsticks.
• Fill a large skillet with 1 inch of canola oil. (You'll need about 4 cups for a 10-inch skillet.) Heat the oil over medium-high until it registers 350 degrees on an instant-read thermometer. Working in two or three batches to avoid crowding, and replenishing the oil as needed, fry the yam matchsticks, turning occasionally, until golden brown and crispy, about 10 to 12 minutes. Remove from oil and drain on a baking sheet set with paper towels or a rack. Season the fries with salt.
• Serve fries warm, with some obe ata or your preferred condiment for dipping.

Steps:

• Put the oven rack in the middle position and preheat oven to 375 degrees F.
• Toss the yam fries with 1 tbsp of the olives oil, 1/4 tsp of the salt and the garlic.
• Arrange in one layer on a baking sheet and roast them for 20 minutes.
• Meanwhile whisk together the other tbsp of olive oil, the lemon zest, lemon juice, basil and remaning 1/4 tsp salt -- and red pepper flakes if using.
• Remove the yam fries from the oven, drizzle over the olive oil/lemon mixture then flip the fries over. You want to flip the fries at this point to help them crisp up as well as distribute the lemon/basil seasonings.
• Return to oven and cook for about another 20 minutes until done. I like mine to crisp up a bit so I like to turn on the broiler for the last few minutes.
• Spinkle with a little extra salt if you like.

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
• Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
• When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
• Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
• Bake the yams in the preheated oven until soft, about 25 minutes.
• While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.

Steps:

• Preheat oven to 375.
• Just wash your yams well & cut them into pieces of your desired size, I like them a bit thicker.
• Toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn't become toxic once it reaches certain temps like oilve oil may}.
• Lay them out on a cookie sheet, meaty part facing down & season with kosher salt or I used Mrs. Dash since it's salt-less. Bake for 20 mins or until the thickest pieces are tender!

Steps:

• 1. Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. *Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
• 2. Heat the oil in a deep fryer or deep skillet to 325*F. and fry the potatoes, in batches, for 2 minutes. Drain the fries on fresh kitchen towels and heat the oil to 375*F. Fry the potatoes for a second time, in batches, for 1 1/2 minutes. Drain the fries on baking sheets lined with fresh kitchen towels. Gently toss the fries with the lemon zest, juice, salt, and pepper. Serve the lemon fries hot.
• Total Time to is like:1 hour, 20 minutes over all.
• My Note: This lemon fries recipe makes 4 large or 6 small servings for the kids.
• **Cook's note: Keep a splatter-guard handy for this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.

Steps:

• Preheat oven to 410 degrees and line a few baking sheets with foil for easy clean up.
• Wash the yams and cut them into wedge-like pieces, lengthwise. Put the wedges into a mixture of the olive oil, salt, butter and rosemary. Bake the wedges for 25-30 minutes and then flip wedges over and bake for another 25-30 minutes. They are ready when "the edges of the wedges" have shriveled and browned on the edges some. The yams' sugar seeps out of the yams and caramelizes naturally when ready.
• I suggest making a double batch as you will be surprised how fast these get eaten!