how can i achieve the crispiest sweet potato fries? i have tried using starch, using peanut oil, and parchment paper. Please help!
7 Comments
sexyLAMBCHOPxSeptember 8, 2017
My tip is to make sure the cuts of sweet potatoes are bone dry and an overnight in the fridge uncovered with a paper towel over them before baking.
shelleySeptember 8, 2017
But also, haven't you found that sweet potatoes will never get quite as crisp as white spuds?
PHILSeptember 8, 2017
agree , they never are as crispy but that's okay. I like to hit them on the grill to get some marks on them.
BerryBabySeptember 8, 2017
No, they don't. I like to cut them thin, that helps for crisping.
NancySeptember 8, 2017
• Wash, trim ends of potatoes only, leave skin on.
• Cut in pieces (I like wedges, some like coin-shapes, others batonnets - like small French-fried potatoes)
• (optional) Blanch or cook briefly in microwave.
• Toss with cold-pressed oil to taste (olive, grapeseed, your choice), salt & pepper
• Roast in 450F oven on baking sheet with plenty of space for the potatoes, 35-45 min or until crispy, slightly browned, done to your taste
• Serve as is, with some good vinegar or a smoked pepper dipping sauce.
• Cut in pieces (I like wedges, some like coin-shapes, others batonnets - like small French-fried potatoes)
• (optional) Blanch or cook briefly in microwave.
• Toss with cold-pressed oil to taste (olive, grapeseed, your choice), salt & pepper
• Roast in 450F oven on baking sheet with plenty of space for the potatoes, 35-45 min or until crispy, slightly browned, done to your taste
• Serve as is, with some good vinegar or a smoked pepper dipping sauce.
NancySeptember 8, 2017
Roasting time will be shorter than the 35 min if you blanch/mw the potatoes and if they are cut small. Check at 15 min intervals the first time you make them, remove when done to taste.
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