Crispy, crunchy, and HEALTHY!

Sweet potato fries

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Processed with VSCO with c1 preset

What’s more disappointing than a soggy fry? I think NOTHING!

Over the years I have tried so many variations to get a sweet potato to taste like a fresh, out of the fryer, hot and crispy fry! And failed- a LOT. But I have perfected this method and here to save you from all the soggy fries!

Lets talk ingredients first- then method. If you are planning to make something from scratch, might as well use the best ingredients right?! In this recipe, you will need a good quality oil, preferably avocado oil. One of the reasons I chose this was it has a high smoke point. Olive oils have a lower smoke point and will go rancid with the amount of heat these fries will be under! Second, I chose a tapioca starch for my coating (arrowroot would work here too). Try and avoid corn starch if possible- as it is extremely genetically modified and chances are, the process in which it went through to get to this state had far more chemicals than your body wants to process. Lastly, I chose to use a Himalayan sea salt, for added nutrient value- but kosher salt would work just as well here!

Now- the process. I’m not going to say this is a QUICK recipe, you will need a little bit of time to have these turn out perfect. BUT, I will be the first to rant about quality in- quality out! The steps below lay out the process (simply) and should be read through prior to slicing up the spuds!

Have at em! And leave a comment for us to know how yours turned out below!

 

Serves: 2

Preheat to 425 degrees

Ingredients:

1 large sweet potato, peeled

1/4 cup avocado oil

1/4 cup tapioca flour

sea salt

cracked black pepper

 

Directions:

  1. Chop potato into long strips, about 1/2 inch thick to resemble French fries- try not to make them all different sizes. The more consistent the better.
  2. Heat water in pan to a boil, add potatoes and cook x 8 minutes
  3. Prepare to large bowls. Add oil to one, and flour to another.
  4. Drain fries and dry on kitchen towel
  5. Toss with tongs into flour, transfer to bowl with oil using tongs- don’t dump in- as you don’t want all the left over flour clumping up and sticking to fries.
  6. Prepare 13X9 baking sheet with parchment paper and cooling rack.
  7. Transfer fries with tongs onto cooling rack, ensuring all fries have space (not a bunch, but enough so that they aren’t touching) between them and are in a single layer.
  8. Bake at 425 for 18-20 min, watching closely, they may not “brown” but will crisp!
  9. Remove from oven- season with salt and pepper (or whatever your heart desires!) and serve immediately. (alternatively – if making ahead, transfer once cooled to paper towel lined plate and refridgerate. Prior to serving place back on cooling rack and bake to heat.)

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