Sweet Potato Fries (Print Version)
Munch on packed-with-crunch sweet potato fries. They're perfectly golden with a soft middle—awesome for sharing or quick bites.
# Ingredients:
→ Main Ingredients
01 -
Canola or vegetable oil, enough to cover the fries when frying
02 -
2 teaspoons kosher salt
03 -
90 ml club soda or cold water
04 -
120 ml cornstarch
05 -
2 large sweet potatoes (about 450 g), peeled and sliced into fries around 6 mm thick
# Steps:
01 -
Right after frying, shake on some kosher salt while they're still hot. Eat these fries asap for the best crunch.
02 -
After you've fried all the batches once, drop the fries back into that hot 175°C oil a few at a time. Let them sizzle until they're good and crispy and a deep golden color, about 2 minutes. Take them out and pop them on your paper towels again.
03 -
Give your fries a gentle toss in the cornstarch mix again before starting each new round of frying. This keeps their coating even and stops it from collecting at the bottom.
04 -
Place the fries one by one into the hot oil, not all at once or they'll get soggy. Keep them in there for just 1 to 2 minutes, making sure oil stays hot and they don't brown. Scoop them out with your slotted spoon and let them rest on paper towels or a brown bag to ditch some oil.
05 -
Grab a deep pot and pour in your oil, enough to totally cover your fries. Get it super hot—about 175°C.
06 -
Mix up the cornstarch and club soda (or super cold water) until it’s smooth in a big bowl or a zip-top bag. Toss those sliced fries in so every piece gets covered.
07 -
Give sweet potatoes a wash, then peel them. Slice them up into fries, about 6 mm thick. Run them under cold water for about 10-15 seconds. Pat them super dry with a clean towel or paper towels.
# Notes:
01 -
If you want your fries super crispy, make sure they're really dry before you put them in the cornstarch mix.
02 -
To warm fries up again, set your oven to 165°C and heat them for 5 to 7 minutes to bring back that crunchy texture.