Sweet Potato Fries

4 large sweet potatoes (or however many you want to make!)

1 tsp kosher salt.  

½ tsp black pepper

extra-virgin olive oil

1 tsp dried oregano

Preheat the oven to 425.  Slice sweet potatoes into long thin strips.  Put all the sweet potatoes onto a cookie sheet and drizzle with olive oil, salt, pepper, and dried oregano.  Toss to combine.  Divide the potatoes between two or three cookie sheets so they are in a single layer, and not touching.  Cook for 15 minutes; check on the potatoes.  They will probably need at least 5-10 more minutes, depending on how thick they are.  They should get brown all over and easily move on the pan when you shake it.  When they are brown and “moveable” on the pan, remove them from the oven but leave them on the pan to cool.  Sprinkle with more salt right out of the oven.

You can cut the potatoes up in the morning and leave them uncovered on the cookie sheet in the refrigerator.  Don’t put the olive oil, salt, pepper, or oregano on until you are ready to bake them.  Then season and bake them right before you need them.