Arrange. […] Better (Baked) Sweet Potato Fries (2nd year in a row!) When the fries are ready, transfer them to the rack and place the pan in the oven until serving time. For the second batch, I massage the wedges with a teaspoon of coconut oil and spices, set them on a wire rack in a baking pan and place that pan in the oven at 350°F for an hour. Sweet Trick: For crisper results, place a metal rack on each baking sheet. Toss your fries with a teaspoon of oil, with spices if desired. Cook your fries in the air fryer for 3-4 minutes until they are crispy again. Like what sweet potato fries … Spread sweetpotatoes in a single layer on racks or foil without crowding; set aside remaining sweetpotatoes. Cover with plastic wrap and place the bowl in the refrigerator for at least one hour and up to 24 hours. This method also works for potatoes or starchy root vegetables. When you start your Amazon shopping on Half Her Size we receive a small commission. How to reheat fries in the air fryer. You may change your settings at any time. Move baking sheet to the top rack of the oven and broil on high for 5 minutes (or until fries golden brown). My blog friend Katie wants to know how to bake crispy sweet potato fries and wonders if I have any tips. The next, with starch. Read for Inspiration & Ideas, © 2016 HALF HER SIZE | DESIGNED BY CHELSEY MARIE, 11 Different Recipes For French Fries - Sortrachen, 2012 The Highlights « Our Lady of Second Helpings. But I’ve never tried to pra-boil the sweet potato first. Each batch goes onto a parchment-lined baking sheet, gets tossed once, bakes at 400°F and emerges intermittently crispy. Making crispy sweet potato fries? Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet. Arrange the rack on top of the baking sheet and set aside. When I make these fries, I drizzle them with a touch of cooking oil, then toss them in a seasoning blend like Montreal steak, or something with salt and pepper in the mix. Make sure the oil is liquid, i.e., if you’re using coconut oil, massage it with your hands to desolidify. Line a baking sheet with foil and arrange potatoes in a single layer. NASHVILLE Preheat the oven to 450°F and place metal racks inside 2 rimmed baking sheets. Spread pieces out on a parchment-lined baking sheet in a single row. © Copyright 2018. […]. It starts with an Instagram message. The crispness depends on how thick the potatoes are cut. I change it up depending on my mood. Cook. Add the potato pieces and coat them well with the egg white mixture. SOURDOUGH 🙂. 4. For seasoning blends I have a couple that I keep on hand and shake onto roasting veggies or meat. Results: this method yields crisp, caramelized fries, with a little charring on the edges. Do you love ordering a side of sweet potato fries in a restaurant? *If you skip the soak and starch, you will still achieve a fair amount of crisp factor with this recipe, so feel free to oil up your potatoes and proceed. Drizzle olive oil over the fries and toss once more … The fries pictured are thick steakhouse style which come out more tender than crunchy. Sweet potato is high up on my list of necessary "weekly staples". The first tip she shared was to par-boil the potatoes before baking them. Sprinkle with salt, pepper and paprika. • Cut sweet potato (unpeeled) into 1cm fries and place on the lined oven tray. 2 Combine cornstarch, rosemary, salt, pepper and paprika in large bowl. Make sure the oil is liquid, i.e., if you’re using coconut oil, massage it with your hands to desolidify. 7. Bake until crisp, about 30 minutes, flipping halfway through. Bake in the oven for 30 minutes at 200°c. The skinnier, almost burned fries hold up; the thicker, oily fries fall limp. I bookmarked it. Don't crowd the potatoes on the sheet or they will steam and not turn golden-brown. Monday morning, I slice two sweet potatoes into ¼-inch-thick matchsticks, placing one batch in a bowl of cold water and tossing the other with a tablespoon of starch. In either a ziplock bag or a bowl, toss them with a teaspoon of starch until well-coated*. Bake on top rack until tender, 20-25 mins. Totally genius! METHOD. “Take a gander at the ingredient lists of the many frozen sweet potato (and for that matter, plain ol’ potato) fries available in the grocery store and you’ll likely see a common ingredient: starch,” she points out. Now I’ll have to try them again with these modifications: Parboil first, and use olive oil spray. Maybe you have tried making them at home. COOKING WITH KIDS Bake these fries low and slow, at 350F for about an 45 minutes to an hour. Wednesday afternoon, I approach the kitchen with new research. They cook for between 3 and 8 minutes depending on the thickness. Peel your sweet potatoes then cut into roughly 1/4" thick sticks. Preheat the oven to 350 degrees. In an article examining baked sweet potato fries, associate food editor Meghan Splawn says the secret’s in the starch. 6. Transfer them to the baking sheet. This is tough with odd-shaped sweet potatoes, so no pressure for perfection here. Simply wash the sweet potatoes, get the oven preheated and you're ready to roll! It works kind of, but not really worth the effort. To make sweet potatoes for a crowd, multiply the recipe–and, if you’re using option two, be sure to have a second wire rack. The Internet is a tornado of advice about sweet potato fries–making them, getting them crispy, etc.–but there are two key conclusions you can count on: So, after one week of testing and a full bag of sweet potatoes: victory. Sweet potatoes are best smoked. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. […] Sweet Potato Fries Recipe: ourladyofsecondhelpings […]. 1 Preheat oven to 425°. Slice the potatoes (next time I will try the parboil method which makes slicing them immeasurably easier), toss them with a little olive oil and sprinkle with thyme and as much garlic as you want, like several cloves chopped fine. Fortunate me I discovered your web Sitting in the oven as it cools down, rather than sitting at room temperature, will help your fries get crispier. Hi Susie! A quick tip for the crunchiest SP fries is to use corn starch. And the next time someone wants to know how to bake crispy sweet potato fries, I’ll know what to say: achieving restaurant-style results at home is doable, and here are two ways to try. One is from the McCormick “Perfect Pinch” line of seasonings, “Vegetable”. Another one I like is made by Weber (the BBQ people) “Roasted Garlic & Herb.” Both of these contain salt. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. • Preheat oven to 240°C/220°C fan-forced. The second tip was even more revolutionary. Bake for 15 minutes. In an ideal world, I’d make a sweet potato fry that’s crisp, stands on its own, doesn’t fall limp when I lift it from the pan—the kind of sweet potato fry restaurants serve, but without their standard deep-frying. Bake at 425°F for 35 minutes. Place frozen fries in a single layer on baking sheet. A good, long soak pre-bake? Add Hellmann's® or Best Foods® Vegan Dressing and Spread and toss to coat. I make a similar fry with sweet potatoes; They’re called sweet potato crack, probably because they are so goood! Slice a sweet potato into roughly the same-sized fries, whether that means wedges or 1/4-inch sticks. On a rack they might get more toasty than caramelized but I bet it would work. 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Fries, whether that means wedges or 1/4-inch sticks cooking with KIDS food INSPIRATION GIFT GUIDES GROCERY SOURCES questions!