Sweet Potato Fries Recipe
Sweet potato strips deep fried, sweet.
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Ingredients
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Shacks
Method
Shacks
- 1
Prepare and cut
Scrub the sweet potatoes well. Peel if desired, then cut into evenly sized fries about 1/4 inch thick to ensure uniform cooking. Aim for uniform thickness for consistent crisping.
- 2
Soak and dry
Soak the cut fries in cold water for 20 minutes to remove surface starch, which helps them crisp. Drain thoroughly and pat completely dry with clean towels to remove as much moisture as possible before coating.
- 3
Mix coating
In a large bowl, whisk together cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until the mixture is evenly distributed. This will be the seasoned crust that yields a crisp exterior.
- 4
Oil coat
Lightly drizzle 2 tablespoons of neutral oil over the dried fries and toss until each fry is just coated. This helps the dry coating adhere and promotes even browning during frying.
- 5
Coat with starch mix
Add the oiled fries to the bowl with the dry seasoning mix. Toss vigorously until every fry is evenly coated with the seasoned cornstarch mixture. Return any kernels that are left bare to the coating bowl for an even crust.
- 6
Heat oil
Pour 4 cups of neutral oil into a deep pot or fryer and heat to 350°F (175°C). Use a thermometer to monitor the temperature and maintain it during frying to achieve crisp results without burning.
- 7
Fry in batches
Carefully add fries to the hot oil in batches, avoiding overcrowding. Fry each batch for 4–6 minutes, or until the fries are crisp and golden brown. Stir occasionally for even cooking, and maintain the oil temperature between batches.
- 8
Drain and season
Remove fried fries with a slotted spoon or frying basket and place on paper towels to drain excess oil. While hot, sprinkle with a pinch more salt if desired and let them rest briefly to finish crisping.
- 9
Serve
Transfer the hot sweet potato fries to a serving platter. Serve immediately with dipping sauces of choice (garlic aioli, ketchup, chipotle mayo, etc.).
