On Sunday, I reminisced over a fantastic meal in a Novgorod Inn munching on summer ripened cherries in the middle of a snow storm. It was so cold outside that we walked on top of the frozen river to reach her doorway. As memory recalls, it wasn’t much warmer inside on account of the fact that the heat hadn’t been turned on yet. This got me to thinking about all the places I’ve lived and the truly mesmeric meals I’ve savored.
Tonight, I’m relaxing in the south of France munching on warm, juicy steak and these sweet frites. Salted with a Rosemary Sage Salt that is so fragrant I am in comfort food heaven! (I’ll post the steak recipe soon!) I add a small drizzle of maple syrup to help bring out a rich caramely flavor and, if I am lucky, maybe even a hint of sweetness to contrast with the herbs and salt.
I would describe country french cooking as the table of simple pleasures, but the french love to cook more than they love to eat. There is a peace to the natural rhythms of the kitchen, wooden spoons banging on pans, whisks scratching against bowls, pots bubbling on the stove and the buzzer of an oven timer. There’s a joy in laboring over simple bites worth savoring. This recipe is no exception. Bon Appetit!
- 1 sweet potato, peeled, cut into matchsticks
- 1/2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Rosemary Sage Salt
- 1/2 teaspoon cornstarch
- 1/2 tablespoon grade A maple syrup
- Fresh rosemary, for sprinkling
- Preheat the oven to 475°.
- Peel the sweet potato and trim it into matchsticks. Drizzle with the EVOO, Rosemary Sage Salt and the cornstarch stirring to coat. Press the sweet potato into a single layer before roasting at 475° for 7-10 minutes, depending on your oven.
- Quickly remove the frites from the oven, drizzle with the maple syrup, give it a quick toss to coat and pressing into a single layer. Return the pan to the oven to finish baking at 475° for 5-7 minutes or until caramelized and crunchy. Serve warm!