- 20 cups Mann’s Sweet Potato Fries
- 1/4 cup Lime juice, fresh
- 1 1/2 tsp Salt, kosher
- 1/4 tsp Black pepper
- 1/2 cup Olive oil
- 1/4 cup Cilantro, chopped, fresh
Blanch Mann’s Sweet Potato Fries in simmering salted water 1 – 2 minutes just until tender. Remove immediately and drain well on paper towels before grilling. Cook well enough to pierce with fork. BE CAREFUL not to over cook.
Prepare grill for cooking.
Grill potatoes in 2 or 3 batches on lightly oiled stove top grill, uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Place on serving platter and drizzle with vinaigrette. Can be served warm or room temperature.
Vinaigrette can be made 2 hours ahead and kept at room temperature.
If you aren’t able to grill, preheat stove top grill or grill pan over medium heat, place potato in single layer, and cook for 3-6 minutes turning only once until grill marks appear.
Combine lime juice, salt, pepper and cilantro. Slowly whisk in oil until well blended.
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