Jarrett Cutsler

The Perfect Sweet Potato Fries

Jarrett Cutsler
The Perfect Sweet Potato Fries

What is a food that I can’t live without? Freakin’ French Fries!

French Fries are inevitable. They just… happen. If they aren’t happening at least once in a while, then you aren’t truly living. Eat a fry, guy.

Who is there for you when you have a few rattling quarters in that little side holder thing in your car door (when I blast my music they are so annoying)? Those babies are just beggin’ to be spent. They just peer into your soul on your way home from that long stressful day at work. Oh my god, you see the golden arches, and all bets are off… DRIVE THRU! Who is there for you after that reckless weekend bender? Dammit Roger! I’m 31 years old and you invited me to your bachelor party in Atlantic City, New Jersey, and I treated my Saturday Night like a 21st Birthday. The answer: French Fries. Even if they did come from a rest stop Roy Rogers in the middle of nowhere, midway through my sad attempt to drive home on Sunday morning, as if I am going to contribute to anything that day except my couch and an SVU marathon (DUN DUN!). Whatever, man. FRENCH FRIES.

So, listen. You can’t go around eating French fries with every meal. It’ll mess you up. The grease. The salt (Ugh, they are so good). BUT. What you can do is mix it up every once in a while and get a little creative. I know. You can’t give demands to a screen with a microphone in it and receive heaven from a sliding window. But, you can make fries at home that are delicious, nutritious, and will knock the socks off of the one you love (even if you just love yourself, which is fine). In my case, I’m making these for my better half. So, yo. Get your butt into a grocery store, and pick up a large sweet potato because I’m about to rock your world.


The Perfect Sweet Potato Fries


1 Large Sweet Potato

4 Tablespoons Cup Olive Oil

1/2 Tablespoon Kosher Salt

1 Teaspoon Ground Pepper

1 Tablespoon Truffle Oil


  1. Get a sharp knife. If it ain’t sharp, you’re risking a finger. Preheat your oven to 450 degrees.

  2. Slice the sweet potato long ways. So, you should have sweet potato “pancakes”. They should be about 1/2 inch thick. BE CAREFUL.

  3. After that, slice your “pancakes” into french fry wedges. I usually keep the wedges on the smaller side so that they aren’t too thick and don’t cook. I’d say about the width of your thumb nail.

  4. Throw the slices into a large mixing bowl. Toss them in the olive oil until evenly coated.

  5. Spread these out nice and even on a nonstick baking sheet.

  6. Sprinkle, by hand, your Kosher Salt and Ground Pepper. Don’t over do the salt!

  7. Place in the oven for approximately 25 minutes. Flip them over and move them around after 15 minutes. I like to get them crispy on both sides.

  8. Once they appear to be dry, pull them out and let them begin to cool.

  9. As they sit, drizzle on the Truffle Oil.

  10. Serve & Enjoy!