Ingredients

1. 2 tablespoons finely chopped flat-leaf parsley
2. 1 tablespoon finely chopped spearmint
3. 1 teaspoon finely chopped lemon zest
4. 1/2 teaspoon finely chopped garlic
5. 3 tablespoons canola oil
6. 5 pounds medium sweet potatoes, each one cut lengthwise into 16 wedges
7. 3 tablespoons extra-virgin olive oil
8. 1/4 teaspoon cayenne pepper
9. Salt

Directions

1. Preheat the oven to 450°. On a work surface, combine the parsley, spearmint, lemon zest and garlic and chop together until blended. Transfer the gremolata mixture to a bowl and stir in the canola oil.
2. In a large bowl, toss the sweet potatoes with the olive oil, cayenne and salt. Spread the potatoes in a single layer on 2 large rimmed nonstick baking sheets. Roast on the upper and middle racks of the oven for 45 minutes, or until tender and browned in spots; shift the pans halfway through to ensure even cooking. Mound the fries on a platter and pass the gremolata separately.

Make Ahead

The oven fries and gremolata can be refrigerated overnight. Bring the gremolata to room temperature. Spread the fries on the baking sheets in a single layer and reheat in a 450° oven before serving.