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Nothing beats the craveable crunch and salty bite of sweet potato fries made right in your own kitchen. If you’ve ever bitten into a limp homemade fry and wondered what went wrong, you’re about to discover how to get golden, crispy fries that vanish before you can get the dip ready. Once you know these tricks, you’ll be surprised at just how hassle-free it is every time.
I whipped these up for a chill Friday movie night and everyone was instantly obsessed with the crispy outside. My friends still ask about them and not one fry has ever made it to leftovers. No soggy bits ever.
Mouthwatering Ingredients
- Canola or vegetable oil: neutral flavor and a high smoke point keep fries crisp—always go with fresh for the best batch
- Kosher salt: sprinkle the flaky kind for max flavor punch at the finish
- Club soda or ice water: grabs a super light coat on the fries, try sparkling if you can for extra crunch
- Cornstarch: coats and crisps so your fries snap when you bite in; fresh cornstarch means less clumping
- Sweet potatoes: pick firm, bright orange ones; they fry up sweet and don’t fall apart
Simple Steps
- Finish and Serve:
- Sprinkle on salt as soon as the hot fries are out of the oil. Eat them straight away for max crunch.
- Second Fry for Crunch:
- Toss the fries back into the hot oil. Let ‘em go for another couple of minutes till you see them turn deep golden. Keep an eye on the heat and adjust if needed so nothing burns. Drain quick while they’re hot.
- Recoat Between Batches:
- Gently toss fries in the slurry before every new batch so each fry gets coated again. This keeps the batter from sinking to the bottom.
- First Fry for Structure:
- Lower a few fries at a time into oil—don’t overcrowd the pot. Fry just till they look barely cooked but not brown—about a minute or two. Scoop out and let them rest on paper towels or a bag.
- Heat the Oil:
- Add oil to cover your fries in a deep pot. Get it to around 350 degrees Fahrenheit or 175 Celsius. Thermometers are super helpful if you’ve got one.
- Coat with Slurry:
- Mix up club soda or cold water with cornstarch in a bowl or bag. Go for a smooth, loose paste. Tumble fries in until they’re lightly covered, not caked on.
- Prep the Sweet Potatoes:
- Scrub, peel, and slice your sweet potatoes into thin sticks about a quarter inch thick. Rinse the pieces in cold water really quick—just enough to get off the extra starch. Dry them super well so nothing is left damp before you move on.
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I’m obsessed with sweet potatoes—there’s nothing like their sweet zing next to a salty bite. Once, my nephew helped stir up the cornstarch mix and he grinned ear to ear when every fry came out with the best crunch. It’s a kitchen win for all ages.
Keep Them Fresh
Wait till fries are room temp, then seal up with paper towels in a container. Throw them in the fridge for up to two days. Pop them in a hot dry oven to get the crunch back if needed.
Swap Ideas
No club soda? The coldest water out of your fridge is a great stand-in, still gives you a light fry. For something punchy, mix in a bit of garlic powder or smoky paprika with your cornstarch. Avocado oil will work fine too if that’s what’s handy.
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Fun Ways to Enjoy
These fries are best when served hot and fresh from the oil. Dip into sriracha mayo or aioli, or squeeze over fresh lime. They’re a hit with burgers and salads or just on their own as a snack to share.
Story Behind It
Sweet potato fries get their start in Southern kitchens and Asian street foods. Using the double fry trick from classic French fries turns these into extra crunchy treats, plus it brings out all that natural sweetness. My grandma always made hers on Sundays with fried chicken—those crispy memories stick with me.
Recipe FAQs
- → How do I keep sweet potato fries crispy after frying?
Lay them on some paper towels so they don't get soggy, then dig in right away. If you want to reheat, use a really hot oven and they'll crisp right back up.
- → Why use cornstarch and club soda for coating?
Cornstarch keeps them dry, and club soda gives a light, airy crunch. The combo makes your fries get super crispy on the outside.
- → Do I need to double-fry sweet potato fries?
Yep, frying twice gives your fries a tough shell and helps them turn evenly golden without burning the middles.
- → Can I use another oil instead of canola or vegetable oil?
Pick any neutral oil that can handle high heat—try sunflower or peanut oil and your fries will turn out great.
- → What is the best way to cut sweet potatoes for fries?
First peel, then chop into even sticks about a quarter inch thick. That way, they'll all cook evenly and get nice and crunchy.
- → How should I store sweet potato fries if making ahead?
Let 'em cool off, then stash in an airtight box. When you're ready, heat them up in a hot oven to make them crisp again.