Yam fries are very easy to make in the oven. Would have made my life easier knowing that before I did an event last summer; I fried them on the stove top. Took forever and the demand was constant. To make these, I purchase one long yam of even width. Wash the skin, slice in even wedges, place on a sprayed piece of foil or parchment on a baking sheet, brush with oil and sprinkle with salt and pepper. A hot oven for 10 minutes or so finishes the job. Perfect for one of the lazy nights of Chanukah.

Ingredients:

• Long, slender yams, about 1/4 pound per person
• Olive oil for brushing
• Salt and Pepper

Steps:

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Comments:

Dana: Hot oven of...450?

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Elizabeth: Leah, what is the temperature of the oven, and do you actually eat the skin, peel it beforehand or afterward? Thank You, ~Bethy

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Leah: Hi Dana and Elizabeth - sorry for the delayed response! A hot oven is always better for potatoes. 400' should be hot enough. If I make bigger wedges, I peel them. You can peel them first or afterward. They stay together better if they have the peel on them if you 'toss' them while cooking. For the smaller fried, peel them first and handle them a bit more carefully.

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