Herb Roasted Rainbow Trout with Sweet Potato Fries

Though it may not be the most visually perfect meal, it was quite tasty! One question: Why is it so hard to make crispy sweet potato fries?! If you have any tips, please share! The fish recipe would also be good with fresh herbs if you have them. Serves 4-6.

Ingredients
1 large fillet of rainbow trout (about 20-24 ounces total, depending on the serving size)
2 tsp dried parsley
2 tsp dried oregano
1 tsp dried sage
2 tbsp lemon juice
2 tbsp olive oil
fresh ground pepper to taste
2 sweet potatoes, cut into thick match stick pieces
4 tbsp corn starch
2-3 tbsp olive oil

Directions
Fish
Preheat oven to 450 F. In small bowl, stir together parsley, oregano, sage, lemon juice, oil, and pepper.

Place fish, skin side down, on a parchment paper-lined rimmed baking sheet. Spread herb mixture onto fillets.

Roast in top third of oven until fish flakes easily when tested with fork, about 10-15 minutes.

Potatoes
Preheat oven to 425 F. Spoon corn starch into a ziplock bag, add fries and seal the bag leaving some air in the bag. Shake bag until fries are all lightly coated with corn starch.

Place fries onto 1 or 2 large non-stick baking sheets, drizzle with 2-3 tbsp oil and toss with hands to coat. Spread fries on pan so that there is space between each piece (this allows the fries to crisp). Bake fries for 15 minutes, then flip and cook for another 5-10 minutes.

I haven't mastered getting them completely crispy... think I will have to try making them a few more times to create the perfect crispy potato. Please share your secrets if you have better luck!



*Thanks for the recipes: http://www.canadianliving.com/food/herb_roasted_trout_with_sweet_potato_frites.php
http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/