Tired of soggy, limp sweet potato fries?
Yes, sweet potato is really nice, and sweet potatoes in the form of fries are one of my favorites. But they must be CRISPY! This is not very difficult to achieve, but some prep is required for this. Let me show you how.
What you need:
- 2 ea sweet potatoes
- 3Tbs corn starch
- 3Tbs Sugar
- 4-5Tbs canole oil
This is the way you do it
cut the sweet potatoes into a suitable fries size. (Do not fall for the temptation to make them too thick, then they wont be crispy) 7-10 mm thickness is perfect.
Put the sweet potatoes in cold water
Put the sticks in a bowl and fill with cold water, leave them in the water overnight in the fridge (This pulls out some of the starch that makes the sweet potato “soggy”)
Mix corn starch and sugar
Mix corn starch and sugar and put in a bag (preferably with a “zip lock”). Pour the water from the bowl, and dry the sweet potatoes well with a kitchen towel or paper towel. Then place the sticks in the bag together with the maizena and the sugar. Shake well and make sure all the sticks are covered with a thin layer of the mixture. Add the canole oil in the bag, and shake well.
Heat your grill to 425F
Place the sweet potato on a baking sheet on a cooking tray. Make sure they do not lie on top of each other, or lie too close, then they will just “boil” each other to become soft. As I said, we want CRISPY fries! Put them in the grill or in the oven at 425F.
Flip The fries after 15 minutes
The sweet potato should be cooked for about 30 minutes, after 15 minutes youneed to flip all the fries so that they are evenly fried on both sides. Watch so they do not burn. Take the fries out of the grill when they are done and let them rest for 4-5 minutes before serving. Now you have delicious, crispy sweet potato fries. Serve with your favorite steak, burger or just as an evening snack with a little aioli!
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