Normally, we’re all about putting things into hot oil — but on Friday the 13th? That seems like a particularly bad idea. As a (really tasty) workaround, try these Sweet Potato Oven Fries, which are not only healthier than their deep-fried doppelgängers, but also won’t run the risk of putting you in the hospital on a day when luck is known to be in short supply. Enjoy these with a side of Sriracha crème fraîche and a four-leaf clover.
Sweet Potato Oven Fries
2 1∕2 lb (1.25 kg) sweet potatoes, well scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground pepper
1∕2 cup (4 oz/125 g) crème fraîche
1–2 teaspoons Sriracha
Position a rack in the upper third of the oven and preheat to 450°F (230°C).
Trim the ends from the sweet potatoes. Cut in half lengthwise and place, cut sides down, on a work surface. Using a sharp knife, cut each half lengthwise into wedges 1∕2 inch (12 mm) wide. Place the wedges in a large bowl, drizzle with oil, and toss to coat evenly. Season well with salt and pepper. Place the wedges in a single layer on a large baking sheet, allowing ample space on all sides to ensure even cooking. Bake until golden and tender when pierced with a knife, about 50 minutes.
Meanwhile, in a small bowl, mix the crème fraîche and Sriracha until blended. Serve the fries with the Sriracha crème fraîche for dipping.
SAGE & GARLIC In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon chopped fresh sage, and 1 clove minced garlic. Spoon atop the hot sweet potatoes and toss to coat.
PARSNIP Substitute parsnips in place of the sweet potatoes and cook as directed. If desired, sprinkle with flaky sea salt (such as Maldon) and chopped fresh dill before serving.