Serves 4-6 as a side
Prep: 10 min. Cook: 20 min.
4 tbsp Il Molino DOP Italian Extra Virgin Olive Oil
Fleur de Sel Sea Salt and coarsely ground black Tellicherry Pepper (for sprinkling at the end)
1 1/2 pounds unpeeled sweet potatoes, scrubbed and cut into fries
Preheat oven to 450 degrees F. In a small bowl, whisk together the Il Molino Oil, Cervia Sea Salt and Tellicherry Pepper, to taste. Arrange the potato slices in rows on an oiled baking sheet. Brush the potatoes with the oil mixture, and roast them in the oven, turning them once, for about 20 min. or until golden and crispy. Transfer the potatoes to paper towels to drain, Sprinkle them with the Cervia Salt and Tellicherry Pepper and serve them right away.
Some chefs recommend using an equal portion of olive oil and butter (2 tbsp ea.).