Crispy Sweet Potato Fries

From Cook's Country | June/July 2008

Why this recipe works:

Most sweet potato fries turn soggy seconds after emerging from the hot oil. We found that to stay crisp, sweet potatoes need to be treated differently from regular potatoes. A batter made with cornstarch and club soda—the bubbles in the carbonated water prevent the cornstarch from clumping—… read more

Most sweet potato fries turn soggy seconds after emerging from the hot oil. We found that to stay crisp, sweet potatoes need to be treated differently from regular potatoes. A batter made with cornstarch and club soda—the bubbles in the carbonated water prevent the cornstarch from clumping—creates a starchy coating similar to what forms on French fries between frying sessions and keeps these fries crisp on the plate. Tossing our cooked sweet potato fries with a mixture of chili powder, garlic powder, cayenne, and salt accentuated the sweetness of the potatoes. Cooking the sweet potato fries in two batches prevented the temperature of the oil from dropping too much, which can lead to uneven cooking and limp fries. While our standard method for making regular fries is double-frying, the cornstarch coating in this recipe allows for a straightforward single fry at 375 degrees, making for an easier Crispy Sweet Potato Fries recipe.

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Serves 4

To prevent the sweet potatoes from turning brown, do not cut them until ready to use. In step 2, place a layer of paper towels under the wire rack to collect any drippings; alternatively, place the wire rack over the sink. The sweet potatoes are fried in two batches to prevent overcrowding the pot, which can lead to a reduction in oil temperature and uneven cooking.

Ingredients

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