Local Burger and Sweet Potato Fries Recipes
Grill up the perfect burger using local ingredients. Plus, serve it with homemade sweet potato fries
Warm weather is finally here, and that means it’s time to break out the grill. The burger is the perfect candidate — it’s easy and very satisfying. Just add salt, cook on high for about three minutes, and remember not to overwork the meat. Flip over and cook another three minutes, then move to a cooler area of the grill. Do not press the burger down, do not flip more than once and consider toasting the bun. Happy grilling!
Our Suggestions for Local Products:
- Hamburger: Webster Ridge Farm, Webster
- Brioche buns: Bread & Chocolate, Concord
- Mustard: Blackwater Mustard Co.’s Hot & Sweet, Contoocook
- Chutney: Nila’s Chutneys’ Sassy Cilantro, Hancock
- Cheese: Rat Trap Cheddar from Calef’s Country Store, Barrington
- Lettuce/Onions/Tomatoes: Work Song Farm, Hopkinton
- Sweet potatoes for fries: Warner River Organics, Webster
- Beer for washing it all down: Nepenthe Ale House’s The Shire Stout, Manchester
Sweet Potato Fries
2 large sweet potatoes
Water for soaking
2 tablespoons corn starch
2 tablespoons olive oil (or vegetable oil)
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon brown sugar
Salt (to taste)
Shredded Parmesan (optional)
Chopped fresh parsley (optional)
Rinse and peel sweet potatoes. To cut into fries, cut a small sliver off the edge of the potatoes lengthwise to create a flat side for them to rest on. Turn the potato over to lay on its flat side, then cut lengthwise into four to five long slices (or 1/4 -3/8-inch slices). Cut each slice lengthwise into three to four fries (1/4-3/8 inch).
Place the fries in a bowl of water and soak for one hour. (This helps remove excess starch from the potatoes so your fries will be crispier.)
Preheat the oven to 425°F.
Rinse and dry the potato slices. In a large bowl or gallon bag, toss the fries with cornstarch until they’re evenly coated, then add the oil and toss to coat. Add the pepper, paprika, garlic powder and brown sugar, and toss to evenly distribute your spices. (Hold off on adding the salt until after baking. This will help make sure the fries are crispy.)
Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Lay out the French fries, being sure not to overcrowd the pan. You may need two pans, depending on how large your pans are. Avoid overcrowding one pan or your fries may not crisp up.
Bake for 15 minutes. Flip fries with tongs, then bake for an additional 10-15 minutes.
Sprinkle on salt (to taste) and serve. Add shredded Parmesan and chopped parsley for an optional garnish.