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Sweet Potato Fries

This recipe is all about technique, not torture...because It's Lauren, of Course!


I like to leave the nutrient-rich skin on my fries. But this method works peeled or unpeeled.

These are one of my favorite sides, not only because they taste so good but because they go with almost anything: eggs for breakfast, sandwiches and burgers for lunch, and meat or fish for dinner. But deep frying them is a pain and more calories than I care to waste at home for a weeknight meal. Don’t go grab one of those bags of frozen fries. Getting homemade sweet potato fries crispy can be a challenge, but there are few tricks to make it just right. You will succeed, I promise!

Equipment: cutting board; chef’s knife; large airtight container; measuring spoons; large mixing bowl or resealable plastic bag; parchment paper; rimmed sheet pan; metal spatula; cooling rack Ingredients:

3 large sweet potatoes, cut into batons 2 tablespoons cornstarch 3 tablespoons canola or grapeseed oil kosher salt to taste


1. SOAK YOUR SWEET POTATO FRIES: Place the sweet potato batons in a large container and cover with cold water. Soak for 30 minutes to overnight.

"Soaking helps to draw out the starch, which makes for a crispier fry."

2. Remove the sweet potatoes from the water and DRAIN/DRY THOROUGHLY on towels.


3. Preheat the oven to 425F. Then TOSS THE SWEET POTATOES IN CORN STARCH, either in a bowl or resealable bag. You want to make the thinnest veil possible of cornstarch so that you don’t see it or taste it.


"You could use rice flour or tapioca starch if cornstarch does not work with your diet."

4. Toss the coated sweet potatoes WITH VEGETABLE OIL in a large mixing bowl.


"You may add spice like garlic powder or cumin when you add the oil, but not the salt.  Salt draws out moisture, so save it for the finishing touch right before service."

5. Line the sheet pan with parchment paper (or foil) and space the potatoes so that they do not touch.  DO NOT CROWD THE LINED PAN.


"Do not crowd the lined pan" is a 2-in-1 ILOC tip: If the potatoes are too close together they will steam instead of crisp. And if they are on a blind pan they risk sticking."

6. Bake for 20 minutes total. But HALFWAY THROUGH BAKING FLIP OVER THE FRIES.  


7. PLACE THE FINISHED FRIES ON A COOLING RACK. This allows for the sweet potato fries to stay crisp and not wilt from sitting on a hot pan out of the oven.


8. ADD SALT AND SERVE!

Makes 6-8 servings.




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