Carrot and Sweet Potato Oven Fries

Carrot and Sweet Potato Oven Fries

Doraditos de Camote y Zanahoria
2 servings
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, chiles de arbol, fries, pati's mexican table, roasted vegetables, sweet potato, Vegetarian, Yucatán Peninsula
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Carrot and Sweet Potato Oven Fries recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”


  • 2 large carrots, peeled and cut into 1/4-inch thick coins
  • 1 sweet potato peeled, quartered, and sliced, into 1/4-inch thick triangles
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 dried chiles de arbol, thinly sliced

To Prepare

  • Preheat your oven to 450 degrees Fahrenheit, put the rack in the top third position.
  • Place carrots and sweet potatoes on baking sheet and toss with oil, salt and chiles.
  • Spread into a single layer and roast for 15-20 minutes until crisply and lightly browned, turning vegetables halfway through. Sprinkle with more salt to taste if needed. Serve right away.

2 comments on “Carrot and Sweet Potato Oven Fries

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  1. Could you do this with any veggie? I don’t like chiles so I would leave them out but my sister & I have bought what look like freeze dried veggies at a fair & I always wondered how they made them. They just had salt & the veggies. I loved them! Thanks for this! I have some organic carrots I would love to try this with but I’m not a sweet potato fan. I’d like to try green beans which I have had also & maybe peas. Would it work the same?