Don’t save these for the side of the plate—eat them standing up in the kitchen with your friends, straight off the baking sheet and with a little bowl of dipping sauce nearby! If you don’t have a large (18 x13) rimmed baking sheet, use two smaller baking sheets and rotate them halfway through cooking so the veggies have plenty of room around them to brown up.
Serves 3 to 4
1 1/2 pound combination (I like equal amounts) sweet potatoes, Yukon Gold potatoes, parsnips, and carrots, cut into sticks 2 to 3 inches long and about 3/8-inch wide (leave potatoes and sweet potatoes unpeeled)
3 to 4 tablespoons extra-virgin olive oil
Martha’s Vineyard Sea Salt
Quick Lemon-Ginger “Aioli” (optional)
Preheat the oven to 450°F. Line a large rimmed heavy-duty baking sheet with parchment paper. (For easy clean-up you can also cover the baking sheet in foil first before laying down the parchment.)
In a large, wide mixing bowl, combine the veggies with the olive oil and about 1 1/2 teaspoons sea salt. Toss well and spread in one layer on the baking sheet. Roast for about 20 minutes, then use a spatula to flip most of the “fries” over. Continue roasting for about 20 minutes more, or until the veggies are nicely browned. Let cool for a couple minutes on the sheet pan and sprinkle liberally with more sea salt. Serve right away, with Quick Lemon-Ginger “Aioli” if desired.
Quick Lemon-Ginger “Aioli”
1/3 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
Pinch of ground cumin
Good pinch of sea salt
In a small bowl, combine the mayonnaise, the lemon juice, the lemon zest, the fresh ginger, the fresh garlic, the cumin and the salt. Whisk well to combine. Let sit for a few minutes (or make ahead and refrigerate) to let the flavors blend. Whisk again before serving.
Recipes copyright Susie Middleton