Sweet Potato Fries

2 medium-sized sweet potatoes

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

fresh ground pepper (about 10 turns of a pepper mill)

Preheat oven to 425 degrees.

Slice the potatoes into even, 1/4 inch peices. It's important to not make them too big (they get mushy) and to make them pretty even.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is well coated. They should all be glistening. Then sprinkle on all of the herbs and spices and continue to toss until well coated.

Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together. If you end up needing more than one cookie sheet make sure they are spaced more than one rack apart in your oven to prevent steaming. Also, rotate the pans when you take them out to flip. Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing. After 15 minutes take the pan out of the oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.