A spicy sprinkle

I baked some sweet potato fries the other night. I love them, but they do not get crispy like deep-fried fries. They stay a little soft in the middle, but they’re still great. It’s just part of who they are. Cutting the potatoes no more than half an inch thick helps with crispiness, as does keeping the skins on.

I gave them extra oomph with this spicy salt. I don’t heavily salt my food, so I like it to count. This blend, based on a recipe from “Fast, Fresh and Green” by Susie Middleton (Chronicle Books, 2010) could be used on white potatoes, or even grilled salmon or chicken. I used a Hawaiian salt, but any kosher or sea salt would do.

Spicy Seasoning Salt

1 teaspoon kosher or sea salt

1/2 teaspoon sugar

1/2 teaspoon strong spicy cinnamon

1/4 teaspoon cardamom

1/4 teaspoon cumin

1/4 teaspoon paprika (regular or smoked)

Combine everything in a small bowl. Store in a covered glass jar.

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