Place them in a bowl, cover with cold water and leave to soak for a couple of hours. Drain the sweet potatoes and allow them to dry. Place on a lightly oil baking sheet, drizzle with a little oil and place in a F C oven for 15 to 20 mins until brown. This method also follows a technique used with normal French Fries. Prepare the sweet potatoes fries and place into boiling water for 2 to 3 minutes.
Remove the sweet potato fries and plunge into iced water to prevent further cooking. Drain the fries, and allow them to dry. This method forgets about try to create a crispy sweet potato fry and creates a coating to become crispy.
As before, prepare the sweet potato batons. Place some corn starch into a plastic bag, add a few sweet potato fries into the bag and shake the bag to coat each of them with corn starch. Generally, there are either orange-fleshed with a copper skin and cream-fleshed with a taupe skin—at least where I shop.
For sweet potato oven fries, I choose the cream-fleshed variety. Of course, you can also slice them into rounds. For this batch, I doused them with fresh thyme leaves and grated hard cheese after they came out of the oven. This recipe highlights the techniques I use to get sweet potatoes crisp in the oven. I've been making these several times a week to eat with roast chicken, salmon burgers or on their own topped with fresh thyme and Asiago.
Prep: 30 mins. Cook: 35 mins. Total: 1 hr 5 mins. Rinse under running water, drain and repeat once more. Dry in salad spinner or with towels. To par-cook: boil in water until tender, and just cooked all the way through, not mushy and breaking in our hands. About minutes. Cooking Make some batter. About 4 parts cornstarch to 3 or 4 parts water until milky, but not too watery.
Shake off excess. Quickly drop into the fryer 1 at a time so they don't stick. We don't want it to brown too much yet. Remove from oil, rest on paper towels to remove oil and cool off. Repeat to finish all the fries, making sure you mix up the batter before each small batch For me, each set of 5 fries.
You might have to add some water if the batter is sludgy. Except this time you can leave them in the oil until the fries brown enough to your liking. It still should be around minutes. Season each batch while hot. Yield 6 servings. Prep Time 20 minutes. Cook Time 20 minutes. Total Time 40 minutes. Course Side.
Cuisine American. Author Sabrina Snyder. Save Saved! Print Rate. US Customary Metric. Instructions Wash and peel your sweet potatoes. Mix the cornstarch with the water to make a slurry in a large bowl or large ziploc bag, add sweet potatoes and toss to coat. Heat your oil in your pot to degrees and add the fries 1 at a time so they don't stick together, but make sure you don't overcrowd your pan.
Each time you do another round of potatoes toss the potatoes in the slurry again to prevent the cornstarch from settling. This should only take a few seconds and is even easier if you have a ziploc bag you can just flip upside down a few times and shake. Fry for minutes no browning yet and drain on a brown paper bag. Once all the fries are done with their first dip in the oil, start the second round of frying, then fry them the second time for an additional 2 minutes , until they're browned and crispy.
Notes To reheat:? If you're making ahead for a crowd, you can heat them in the oven at degrees for minutes to crisp them back up. Keyword: Crispy Sweet Potato Fries, sweet potato fries. Sabrina lives with her family in sunny California. Like This Recipe? Don't miss out! Send Me Recipes! Thanks for the 5 star rating. Can I toss them in flour instead and then bake. Is baking soda in or out? Thanks so much for the 5 stars, Gennett!
So glad you enjoyed them! Hope this helps! Seems easy…I hope I get it right.
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