Crispy Sweet Potato Fries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Enough canola or vegetable oil to cover fries for frying
02 -
2 teaspoons of kosher salt
03 -
90 ml of ice water or club soda
04 -
120 ml cornstarch
05 -
2 big sweet potatoes (about 450 g), peeled and sliced into sticks, each about 6 mm thick
# Instructions:
01 -
Hit the fries with kosher salt while they’re still steaming and get them to the table ASAP.
02 -
Drop those fries back in the hot 175°C oil, a few at a time, for another 2 minutes until they're rich gold and super crispy. After frying, let them rest on towels or a brown paper bag.
03 -
Before tossing each new batch in the oil, swish them back through the cornstarch liquid so every piece gets a fresh coating.
04 -
Work in a few batches. Gently lower fries into the hot oil, letting them cook for just a minute or two—don't let them get any color. Use a slotted spoon to scoop them out and lay them on paper towels or a paper bag.
05 -
Fill your deep pot with oil, enough to cover the fries. Bring it up to 175°C—hang out by the stove for this step.
06 -
In a big bowl or bag, stir together cornstarch and your choice of club soda or icy water until you get a smooth mix. Toss in the sweet potato sticks and coat them all over by gently mixing or shaking.
07 -
Rinse, peel, and slice your sweet potatoes into sticks that are each about 6 mm wide. Quickly rinse them in cool water for 10 to 15 seconds, then dry well with paper towels or a cloth.
# Notes:
01 -
If you want them extra crunchy, dry your sweet potato sticks all the way before adding any coating.
02 -
To bring back their crunch after storing, spread fries in a hot oven at 165°C for 5 to 7 minutes.