When making chipotle sweet potato mash for our Thanksgiving table, I grossly over-estimated the number of spuds needed for the recipe. Left with a very large potato in the pantry, a batch of salty, sweet and sour fries seemed the best solution. By baking the potatoes with a bit of oil, the desired crispiness is achieved sans the overbearing oil taste often found in the deep fried variety. The fries need to be left alone to toast and become slightly blistered in the hot oven.
Unknown, Still Life with Pumpkin, Book, and Sweet Potato, c.1855
daguerreotype with applied colouring, 6.3 x 5.1 cm, Smithsonian American Art Museum