A Conscious Feast by Nicole Aloni

Yam Frakes Recipe

You have to call something that looks like this and is crunchy on the outside and steamy-creamy in the middle a fry. Right? But they’re not. Fries, I mean. So…because they’re baked not fried, I call these French fry-shaped dazzlers “frakes” (if anyone has a better suggestion, I will happily re-name) .

Yams (Garnet are my favorite) aren’t a very summery crop. But they are still in stores and they make the absolutely best accompaniment to an artisanal beef, bison, salmon or lamb burger off the summer grill.  Trust me. They bring much more flavor and color to your plate than ho-hum French fries.

Because these are baked rather than deep fried, they’re also healthier and less stressful to manage while you’re workin’ the Que.  It’s much easier to run back inside to check on the oven than to worry about  anything sizzling in hot oil. My friends and readers (really the same thing, I hope) are absolutely crazy about these golden, crispy fries.

EASE OF PREPARATION: Easy & Creative

Makes 4 servings

• vegetable oil
• 3 pounds Garnet yams (or sweet potatoes), peeled and cut into 1/2-inch slices, then again into 1/2-inch strips
• 1/2 cup chopped fresh Italian parsley
• 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
• 2 garlic cloves, minced
• 2 eggs, well beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup Panko (or fine breadcrumbs)

1. Preheat the oven to 500° F. Lightly grease a large baking sheet with vegetable oil to evenly coat.
2. Combine the thyme, garlic, salt, pepper, Panko, and half of the parsley and toss to mix.
3. Dip each piece of yam into the beaten egg mixture, shake off the excess liquid, and toss in the seasoned crumb mixture to coat.
4. Spread the yams in single layer on the prepared baking sheet, taking care not to crowd the pan. Bake until the frakes are tender and golden brown, turning occasionally, about 30 minutes.
5. Transfer the yams to a platter and sprinkle with the remaining parsley.