Friday, August 30, 2013

At Home: Truffle Yam Fries

It's Labor Day weekend, which means summer time is soon ending.  But we still like to celebrate with lots of picnics and barbeques full of hot dogs and hamburgers.  Next on What Micky Eats...At Home, I make a "fancy" variation of the popular French fry to go with your grilled menu.  Instead of regular potatoes, sweet potatoes, or parsnips, I used yams!  And the fancy factor comes with the use of fragrant truffle salt.  Check out my Truffle Yam Fries below.  Serves 2.

Truffle Yam Fries
  • 2 large yams, peeled, cut in ¼ inch wide x 4 inch long pieces
  • 2 Tbsp cornstarch or flour
  • olive oil & truffle salt or truffle oil & sea salt

- Preheat oven to 425 degrees.
- Toss the peeled and cut yam pieces in a bowl with the corn starch or flour to lightly coat.
- Place yam pieces in a single layer on a lined baking sheet.
- Drizzle with oil and sprinkle with salt.
- Bake for 20 minutes.
- Flip each fry over with tongs and bake another 15 minutes, until brown & crispy.
- Serve hot and enjoy plain or with a light dip such as aioli.


You can substitute the yam with another tuber such as sweet potatoes or parsnips.  Compared to sweet potatoes, yams are starchier and drier.  These yams I used were sweet and more golden orange than yellow.   I may try parsnips next time as they have much more good fiber for you than sweet potatoes or yams.  Coating with corn starch or flour is a trick I read that helps keep the fries crispy while baking.  If you like more soft fries, feel free to omit that step.  Also if you don't have truffle oil or truffle salt on hand, use regular salt & pepper or try another seasoning such as cumin or chili powder.  I just happened to be gifted a lovely jar of truffle salt for my birthday (thanks again, Andrew!) and thought this was the perfect time to splurge and use it.  The truffle flavor was very subtle and paired well with a simple aioli.  These yam fries were so easy to make for a perfect midday snack.


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