|2||pounds sweet potatoes|
|1/4||cup olive oil|
|2||teaspoons coarse sea salt|
|1||teaspoon ground cumin|
|1||teaspoon ground piment d'Espelette or dried Anaheim chilies or ground mild chili pepper|
|Fleur de sel or sea salt (for sprinkling)|
1. Set the oven at 500 degrees. Have on hand a rimmed baking sheet.
2. Peel the potatoes. Cut them into thick fries, 1/2-inch wide by 3 1/2 inches long. In a bowl, combine the potatoes, oil, salt, cumin, and piment or chilies. Carefully toss to coat them all over.
3. Arrange the potatoes on the baking sheet in a single layer. Bake them, turning so they brown evenly, for 15 to 20 minutes or until the potatoes are crisp and golden.
4. Sprinkle with more salt before serving. Adapted from "Vegetable Harvest" Notes: