Ingredients
2 T minced parsley
1 T minced spearmint
1 t minced lemon zest
1/2 t minced garlic
3 T canola oil
5 pounds medium sweet potatoes, each cut lengthwise into 16 wedges
3 T extra virgin olive oil
1/4 t cayenne pepper
salt
Preparation
Preheat oven to 450 degrees. On a work surface, combine parsley, spearmint, lemon zest and garlic, chop together until blended. Transfer gremolata mixture to a bowl and stir in canola oil. In a large bowl, toss sweet potatoes with olive oil, cayenne and salt. Spread potatoes in a single layer on 2 large rimmed nonstick baking sheets. Roast on the upper and middle racks of the oven for 45 minutes or until tender and brown in spots. Serve the fries on a platter with the gremolata on the side.
