On my final Sunday of the I Quit Sugar 8-Week Program (program review coming soon!), prompted by Sarah Wilson‘s plea for participants to keep experimenting and avoid wastage by using up leftovers, I made these yummy sweet potato fries.
Now, 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!
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)
- Preheat oven to 200 degrees C* (fan).
- Peel and slice sweet potatoes uniformly (you want a matchstick-style shape, as opposed to a wedge).
- Place sliced potatoes in a large bowl, cover with water and place in refrigerator .
- 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.
- In a large bowl, toss potato slices in corn starch to evenly coat.
- 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”.
- Use an oil mister to evenly coat with oil**.
- Bake for around 10 minutes. Remove tray from oven, turn fries and then bake for approximately another 15 minutes (until the edges are browning).
- Season well/to taste. I used homemade rosemary-infused sea salt (recipe coming soon!) and a sprinkling of fresh parsley.
- Serve immediately.
SUMMARY OF TIPS FOR ACHIEVING A CRISPIER RESULT
- Cut the slices uniformly and into a stick shape, not a wedge.
- Soak the sliced potatoes to be rid of the natural starch on the outside, which can hinder “crisping up” if it is not removed.
- Dry the slices prior to coating.
- Ensure an even coating of oil (this is where a mister can help).
- Do NOT let the slices touch on the baking sheet
Recipe inspired by my IQS experiences, the multitude of sweet potato inspo-yummies I have seen around Pinterest (by Sally’s Baking Addiction, Paula Deen, The Merrymaker Sisters, etc., etc.) and my own experiments.
*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.