Comments on: Parmesan Crusted Sweet Potato Fries with Light Garlic Aioli

By: Amy

Amy — Mon, 06 Sep 2010 15:04:25 +0000

@Brandon, I hope you love them…they’re a favorite of ours. Hugs.

By: Brandon

Brandon — Sat, 04 Sep 2010 15:06:27 +0000

OMG, I never thought of using parmesan for the crust! I am going to make these tonight. Thank you.

By: Victoria

Victoria — Thu, 02 Sep 2010 22:13:19 +0000

I have to say that these are amazing! I am eating them right now and it seemed at first to be a strange combination, but its incredible! The eggs go crispy with the cheese to add some crunch while still maintaining the sweetness of the potato!
I haven’t had them with the sauce yet either!

By: Doug

Doug — Fri, 25 Dec 2009 04:19:20 +0000

Those sweet potato sound really tasty.

By: cdecocina

cdecocina — Sat, 19 Dec 2009 08:38:00 +0000

Hi, Amy. Just wanted to say that Aioli is not correct, the right word would be “all-i-oli” or alioli. The meaning is “garlic and oil”, it´s a very popular sauce in Catalonia (and delicious, specially with meat).
Love your blog
Beti