Garlic and Herb Grilled Sweet Potato Fries

These garlic and herb-grilled sweet potato fries are easy to make and full of flavor. The sweet potatoes are boiled until tender, then grilled with garlic, thyme, and chili flakes for a deliciously crispy and aromatic side dish. They’re perfect for any meal!

Ingredients Needed:

• 6 large sweet potatoes
• Salt
• 5 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 teaspoon red chili flakes
• 2 tablespoons finely chopped fresh flat-leaf parsley

How To Make Garlic and Herb Grilled Sweet Potato Fries?

1. Boil the Sweet Potatoes: Place the sweet potatoes in a large pot of cold water, add 2 tablespoons of salt, and cook until tender but still firm, about 15 minutes. Drain and let cool slightly.
2. Prepare the Grill: Heat the grill to high.
3. Make the Garlic Mixture: While the potatoes are cooling, heat 2 tablespoons of olive oil in a small sauté pan on the grill. Add garlic, thyme, and chili flakes. Cook for about 45 seconds until the garlic is soft. Remove from heat.
4. Slice and Grill the Potatoes: Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of olive oil and season with salt. Grill the wedges for about 6 minutes, until golden brown and tender.
5. Toss and Serve: Remove the fries from the grill and immediately toss with the garlic mixture and chopped parsley. Serve warm.

Recipe Tips:

• Don’t Overcook the Potatoes: Boil the sweet potatoes just until they are tender but still firm. Overcooking them will make them too soft and harder to slice into wedges.
• Use High Heat on the Grill: Make sure your grill is on high heat. This helps the fries cook quickly and get a crispy, golden exterior while keeping the inside tender.
• Brush the Wedges Well with Oil: Don’t skip the step of brushing the wedges with oil before grilling. It helps them crisp up and adds more flavor.
• Check for Crispiness: Grill the wedges until they are golden brown and crispy on the edges. Keep an eye on them to avoid burning, but don’t undercook them.
• Toss Immediately After Grilling: Toss the fries with the garlic mixture and parsley right after they come off the grill. This ensures the flavors are absorbed while they are still warm.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover garlic and herb-grilled sweet potato fries cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: If you want to freeze the fries, let them cool completely before transferring them to a freezer-safe container. They can be frozen for up to 1 month.
• Reheat: Preheat the air fryer to 350°F. Place the fries in the basket and air fry for 3-5 minutes, or until they are heated and crispy.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 350mg
• Potassium: 800mg
• Total Carbohydrate: 31g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 3g

Try More Bobby Flay Recipes:

• Bobby Flay Twice Baked Sweet Potatoes
• Bobby Flay Sweet Potato Gratin
• Bobby Flay Sweet Potato Chipotle​