Watch out, these Asian-French-inspired fries are addicting! You can thank me, but please don’t blame me if you end up making them and then craving them again within hours of devouring the plateful! They were an amazing side to the duck I shared with you yesterday. (Un)fortunately, I was so busy taking photos of the duck that I forgot to take any of the potatoes while in progress… so I had to make them again today, darn it! If YOU make them, please leave a comment afterward and let me
know how much you love them what you think. (Oh, obviously the Chinese five-spice and Sriracha is what makes them Asian inspired… it’s the mayo -instead of ketchup- that makes them oh so Frenchy.) And, yes, the Sriracha mayo is just as delicious and versatile as the chipotle mayo… good on just about any and every thing!
Baked Five-Spice Sweet Potato Fries with Sriracha Mayo
3 large sweet potatoes, peeled and sliced into 1/4-inch thick slices, then cut the slices into 1/4-wide inch strips
1 1/2 teaspoons melted duck fat or olive oil
1/2 teaspoon ground Chinese five-spice powder
1/2 teaspoon kosher salt, plus extra for serving
1/2 cup prepared mayonnaise
2 -3 tablespoons Sriracha sauce
Preheat oven to 450 degrees.
Line a baking sheet with foil. In a large bowl toss sweet potatoes with duck fat or olive oil to coat. Sprinkle with five-spice powder and 1/2 teaspoon salt. Spread sweet potatoes in single layer on prepared baking sheet. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned.
While potatoes cook, make the Sriracha mayo. In a small bowl, whisk together the mayonnaise and the Sriracha sauce until completely blended. Cover and refrigerate until ready to use.
Remove fries from oven and transfer to a serving plate, sprinkle lightly with salt and serve hot with the Sriracha mayo on the side for dipping.