Ingredients

The following ingredients have 5 Servings
  • 1 lb orange fleshed sweet potatoes
  • 1 lb russet baking potatoes
  • 2 1/2 tablespoons melted, but cool, coconut oil
  • 1/4 - 1/2 teaspoon coarse sea salt
  • 1/4 - 1 teaspoon chipotle powder or chili powder
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • zest of 1 lime
  • 1 clove garlic, minced

Instruction

  • Preheat the oven to 400 degrees F.
  • Rinse and dry the potatoes.
  • Cut potatoes lengthwise, without peeling them, into slices 1/2 inch thick.
  • Then, cut each slice into batons about 1/4 inch wide and 3-4 inches long.
  • Place the potatoes in a large zip top bag.
  • Pour the melted, but cool coconut oil into the bag (if it is hot it will melt the plastic), zip the bag, and shake to coat.
  • Arrange in a single layer on a large rimmed baking sheet (I lined mine with a parchment paper so they wouldn't stick) and sprinkle with 1/4 - 1/2 teaspoon salt.
  • Sprinkle lightly with chipotle powder or chili powder - the amount is up to you according to your heat preferences. I used about 1/4 teaspoon chipotle powder.
  • Roast, stirring with a spatula midway through baking time, until tender and browned on the edges, about 20-30 minutes.
  • In a bowl, mix cilantro, lime zest, and garlic.
  • Sprinkle over warm oven fries and mix gently to coat.
  • Season to taste with additional salt, if desired, and serve immediately.
  • Serve with Chipotle Lime Ranch Dipping Sauce and Avocado Ranch Dipping Sauce.