A neighbor shared some hot dog buns leftover from her party the other night and I had hot dogs in the freezer left over from my last party so it was barbecued hot dogs tonight for dinner! I wanted to make some fries to go with and saw I still had a sweet potato so did a combo of 2 small regular russet potatoes with 1 sweet potato for the fries.
For all of the potatoes, I peeled them first. I don’t always but did tonight for some reason. I cut them into 1/3″ slices or so, not quite thin fries but not thick either. Then I tossed with some olive oil until lightly coated. I put them in two different small bowls so i could season them differently.
For the sweet potatoes, I sprinkled with salt, cinnamon and paprika, as inspired by Sarah’s Cucina Bella blog.
For the Russet potatoes, I also sprinkled with salt and then some Penzey’s Sandwich Sprinkle.
I baked them on a jelly roll pan at 425 for about 30 minutes, stirring every 10 minutes or so and watching at the end to see when they hit my desired crunchiness. Your mileage will vary of course depending on how small you cut the potatoes and how hot your oven really is. I pulled some of mine out early as they were thinner than the others and were done sooner.
Both kinds of fries were excellent and the perfect accompaniment to a barbecued hot dog, along with some sliced tomatoes and cucumbers from the garden.
Good recipe; I recommend dashing with some lemon pepper afterward and serving a cool dipping side of some kind – ranch or chipotle mayo works well.