5) Season last, if desired.Īdd salt before baking the fries, but wait to add any spices until after baking.
This helps ensure that they bake evenly, turning perfectly golden on the outside and cooking through on the inside. Halfway through cooking, you’ll flip the fries with a spatula and swap the pan positions (from lower to upper rack and vice versa).
Plus, at higher temps your fries will turn from crisp to burnt way too fast. Any higher, and the oil will start smoking. 4) Bake at 425 degrees Fahrenheit.Īny lower, and your fries will be soggy. The fries develop crisp edges when they’re resting on a hot surface. Overcrowded fries steam each other and never get crispy! You can fit one pound of fries per pan.īe sure that each fry lies flush against the pan, not piled on top of other fries. 3) Divide your fries between two pans and arrange them in even layers. I’ve experimented with arrowroot starch as well, and it produced fries that were somewhat less crisp, but it’s worth using if that’s what you have. I’ve played around with various amounts of cornstarch and olive oil and found the perfect ratio. 2) Toss your sliced fries in cornstarch before oil.Ĭornstarch really helps to get the outsides crisp! It’s a little trick I learned from a commenter named Jeni (thanks Jeni). As you’re cutting the slabs, you’ll eventually want to turn the sweet potato onto the now-larger flat side to maintain stability. It gets easier from there!Ĭontinue cutting the sweet potato into slabs, and then cut the slabs into thin fries. Turn the sweet potato onto the flat side so it’s more stable. Working lengthwise, slice off a 1/4″ thick slab from one of the sides.
SWEET POTATO RECIPE HOW TO
Here’s how to slice a sweet potato into fries: Rest your sweet potato on its side on a sturdy cutting board. You want your fries to be about 1/4″ wide, or close to it. I’ve tried baked sweet potato fries every which way, and these elements really do make a big difference in the crispy factor: 1) Slice your fries thinly. Are you hungry for sweet potato fries yet? You’ll learn all of them as you make the recipe, but I’m sharing my top tips in more detail below. Over the years, I’ve learned a few tricks to make my sweet potato fries even more crispy. They require fewer cooking steps because they’re baked rather than fried. These crispy fries beat their fast-food fried Russet cousins in simplicity and ease. Baked sweet potato fries have been one of my favorite snacks since I first shared the recipe eight years ago. I’m serious! They are salty-sweet, crunchy, and spicy if you wish. These sweet potato fries will change your life.
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