Crunchy Sweet Potato Fries Food

CRUNCHY SWEET POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Cut 1/4-inch-thick slice off top of garlic; discard. Place garlic, cut-side up, on 6-inch-square piece of foil; drizzle with 1 tsp. oil. Wrap garlic in foil. Cover 2 rimmed baking sheets with additional foil; drizzle evenly with remaining oil.
• Cut potatoes lengthwise into 1/4-inch-thick matchlike sticks. Whisk egg in large bowl. Add potatoes; toss to coat. Add, in batches, to coating mix in separate bowl; toss to coat. Spread evenly onto prepared baking sheets.
• Bake potatoes and garlic 25 to 35 min. or until potatoes are crisp-tender and golden brown, turning potatoes every 10 min. Cool 2 min.
• Unwrap garlic; carefully squeeze garlic cloves into small bowl. Add mayo; mix well. Serve with potatoes.

REALLY CRISPY SWEET POTATO FRIES

Steps:

• Preheat oven to 425°.
• Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
• Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornstarch to stick.
• Put cornstarch in a plastic bag and drop all of your fries inches Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries out onto one or two baking sheets.
• Coat with Olive Oil. The more the crispier and less sticking you'll have, but the less healthy they'll be. Use 2 pans if you have to. You want to make sure the fries aren't crowded on the pan otherwise they'll steam as opposed to getting crispy.
• Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
• (for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it's highest setting for a few minutes).
• Dipping Sauce:.
• Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
• Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct. If you it doesn't work for you, it's not the recipe it's either a) your technique or b) your baking pan.

CRISPY SWEET POTATO FRIES

Steps:

• Set a pot of water on medium-high heat to boil.
• Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
• Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
• Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
• Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
• Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
• Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice. Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.

SWEET POTATO FRIES

Steps:

• Preheat your oven to 200C.
• Wash and peel your sweet potatoes, then cut them into sticks around 1cm x 1cm wide. Lay them flat on a baking tray and drizzle over the olive oil. Toss the sweet potatoes until all the sticks are evenly coated with oil.
• Mix together the flour, paprika, garlic powder, salt and ground black pepper in a small bowl, then sprinkle the seasoning over the sweet potatoes. Lightly toss with your hands to make sure that all the potatoes are coated with the seasoning. Adding the flour helps crisp up the fries, so don't leave it out unless you want soggy fries!
• Line up the potatoes on the baking tray and bake for 18 minutes. Then, give the tray a toss to flip the fries over, before returning to the oven to bake for 5 more minutes. Transfer the fries to a oven safe dish and top with the grated cheese. Return to oven on the highest rack for 3 minutes to melt the cheese. If not, serve the fries whilst hot to ensure maximum crispness.

CRISPY SWEET POTATO FRIES

Steps:

• Preheat oven to about 400°F.
• Wash and cut potatoes into fries. Use only parts with the skin on.
• Cover with whipped egg whites and then taco seasoning.
• Toss in a ziploc bag with flour. Use a lot or a little depending on how crispy you want them.
• Spray pan with Pam and cover with salt to prevent sticking.
• Lay fries out flat and don't let any touch.
• Cook for about 7 minutes then five with the broiler.
• Turn and do the same thing until they're brown but not burned.

OVEN BAKED SWEET POTATO FRIES

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.