CRISP(IER) SWEET POTATO FRIES (seasoned with Rosemary-Infused Sea Salt & Fresh Parsley)

I think it’s important to state from the outset that I am pretty sure deep-frying is the only way to guarantee that every single fry will be super crisp. But what I know for certain is that there are a few tricks to achieving a “crispier” result when baking fries/chips.

I have looked at and experimented with a few methods. At the end of this exercise, more of the fries I made in the following manner had a “crispness” than did not (though most were soft-ish in the middle, which is how I like them). That is a win, as far as I am concerned.

But then again, if it’s baked and sweet potato is involved, it’s already winning in my book!

MissMarzipan_crispy_sweet_potato_fries_rosemary_salt_lg

INGREDIENTS

3 large sweet potatoes
2,5 – 3 tbsp cornstarch (approximately 1 tbsp of starch per potato, depending on potato size)
Organic olive oil (I used a mister, but allow for at least 2 tbsp of oil regardless of application method)

DIRECTIONS

  1. Preheat oven to 200 degrees C* (fan).
  2. Peel and slice sweet potatoes uniformly (you want a matchstick-style shape, as opposed to a wedge).
  3. Place sliced potatoes in a large bowl, cover with water and place in refrigerator .
  4. Drain and rinse the fries, then lay them out on sheets of paper towel to dry, blotting with more paper towel to remove remaining moisture.
  5. In a large bowl, toss potato slices in corn starch to evenly coat.
  6. Arrange potatoes on a greased sheet of baking paper on a baking tray. Do NOT over lap the fries. Don’t even let them touch each other. This is one of the crucial keys to a crispier “baked fry”.
  7. Use an oil mister to evenly coat with oil**.
  8. Bake for around 10 minutes. Remove tray from oven, turn fries and then bake for approximately another 15 minutes (until the edges are browning).
  9. Season well/to taste. I used homemade rosemary-infused sea salt (recipe coming soon!) and a sprinkling of fresh parsley.
  10. Serve immediately.

 

SUMMARY OF TIPS FOR ACHIEVING A CRISPIER RESULT

  1. Cut the slices uniformly and into a stick shape, not a wedge.
  2. Soak the sliced potatoes to be rid of the natural starch on the outside, which can hinder “crisping up” if it is not removed.
  3. Dry the slices prior to coating.
  4. Ensure an even coating of oil (this is where a mister can help).
  5. Do NOT let the slices touch on the baking sheet

 

*All ovens seem to have their own “personality”, so you may want to try adjusting your oven temperature if you notice your fries browning too quickly … or the baking time if they haven’t browned enough after 25 minutes.

**If not using a mister, after soaking and drying, place the slices of potato in a large bowl and coat them lightly but evenly with olive oil (start with 1.5 tbsp and add more if necessary). Then toss the slices in corn starch to evenly coat.

***For a Paleo version, you could try using just enough coconut oil to coat the sliced sweet potatoes, before tossing them in arrowroot powder (instead of corn starch) to coat evenly.

 

 

26 thoughts on “CRISP(IER) SWEET POTATO FRIES (seasoned with Rosemary-Infused Sea Salt & Fresh Parsley)

    • Thank you so much, lovely Alanna! I am hoping to post my review of the program that just ended later tonight. But the next program will start on the 22nd and the chances are that I’ll be doing that one too 🙂 Hope all is great with you! PS do let me know if you try rice flour! Cool experiment! x

  1. My husband always pleads with me to deep fry fries because oven baked ones don’t have the same edge – but I’ll try your tips and I think he’ll be happy. These would be amazing with lamb….

  2. Yum – this looks great! I tried doing this once but ended up with about half a batch of crispy fries and half a batch of burnt ones. I will definitely try the soaking tip next time.

    • Hi Audrey! That’s the tricky thing about sweet potatoes, huh? With this batch probably two thirds were what I’d consider to be crispy for a non-deepfried sweet potato chip. The others were more like yummy roast potato in stick form. xx

  3. So how long should you soak the slices in water? I’ve seen this tip elsewhere, but I didn’t know if they would get mushy. Thanks!

    • Hi Lauren! I soaked mine in a bowl of cold water, which I kept in the fridge (covered) for approximately 24 hours… but I am sure overnight would do. They don’t get soggy this way. All the best! x

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