Side Dishes > Jewish > Gribenes

Gribenes and Sweet Potato Fries Recipe

Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into thin fries
- 1/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup chicken skin, chopped into small pieces
- 1 small onion, chopped
- 1/4 cup water

Special equipment needed:
- Baking sheet
- Parchment paper
- Large skillet

Step-by-step instructions:

1. Preheat the oven to 425°F.

2. In a large bowl, toss the sweet potato fries with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.

3. Spread the sweet potato fries in a single layer on a baking sheet lined with parchment paper.

4. Bake for 20-25 minutes, flipping halfway through, until the fries are crispy and golden brown.

5. While the sweet potato fries are baking, heat a large skillet over medium heat.

6. Add the chopped chicken skin and cook for 5-7 minutes, stirring occasionally, until the skin is crispy and golden brown.

7. Remove the chicken skin from the skillet with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

8. Add the chopped onion to the skillet and cook for 2-3 minutes, stirring occasionally, until the onion is translucent.

9. Add the water to the skillet and scrape the bottom of the skillet to release any browned bits.

10. Reduce the heat to low and add the crispy chicken skin to the skillet.

11. Cook for 5-7 minutes, stirring occasionally, until the chicken skin and onion are caramelized and crispy.

12. Serve the sweet potato fries hot with the gribenes (chicken skin and onion mixture) on top.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 28g
- Protein: 6g
- Sodium: 280mg
- Sugar: 6g

Substitutions for ingredients:
- Instead of chicken skin, you can use bacon or pork belly.
- Instead of sweet potatoes, you can use regular potatoes or yams.
- Instead of vegetable oil, you can use olive oil or coconut oil.

Variations:
- Add a sprinkle of grated parmesan cheese on top of the sweet potato fries before baking.
- Serve the gribenes with a side of sour cream or Greek yogurt for dipping.
- Add a pinch of cayenne pepper to the sweet potato fries for a spicy kick.

Tips and tricks:
- Make sure to cut the sweet potato fries into thin, even pieces for even cooking.
- Don't overcrowd the baking sheet with the sweet potato fries, as this will prevent them from getting crispy.
- Use a paper towel to pat the chicken skin dry before cooking to remove excess moisture.

Storage instructions:
- Store any leftover sweet potato fries and gribenes in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the sweet potato fries, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
- To reheat the gribenes, heat them in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the sweet potato fries and gribenes on a large platter for sharing.
- Garnish the gribenes with chopped fresh parsley or chives.

Pairings:
- Serve this recipe with a side of coleslaw or a green salad.

Suggested side dishes:
- Coleslaw
- Green salad

Troubleshooting advice:
- If the sweet potato fries are not crispy enough, try baking them for a few more minutes or increasing the oven temperature slightly.

Food safety advice:
- Make sure to cook the chicken skin to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken skin thoroughly to prevent cross-contamination.

Food history:
- Gribenes is a traditional Jewish dish made from crispy chicken skin and onions. It is often served as a snack or appetizer.

Flavor profiles:
- The sweet potato fries are sweet and savory, with a hint of smokiness from the paprika and garlic powder.
- The gribenes are salty, crispy, and caramelized, with a rich umami flavor from the chicken skin and onions.

Serving suggestions:
- Serve this recipe as a snack or appetizer, or as a side dish for a larger meal.

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Taste: Savory, Salty, Crispy, Tangy, Sweet