Monday, November 7, 2011

Crispy Sweet Potato Fries

I am always updating my recipes and trying new things.  I have made several different Sweet Potato Fries in the past, but I wanted these to be nice and crisp.  I went to great extremes to first dry them off and then I added just a touch of corn starch to remove any access water that might have remained. As usual I baked them, but first I blanched them. Again my thinking was that I would be able to get them soft on the inside, but with some crisp on the outside.

I made two batches. One with pink sea salt and freshly ground pepper and one with a chipotle.  Also, I use what are sold in California as yams, but what I call a sweet potatoes.  The outside of those potatoes is redder in color and the flesh is a bright orange.  I also serve Sweet Potato Fries with ranch dressing or a spicy ketchup. 

3-5 medium sweet potatoes, peeled and cut like fries
water for boiling
ice water and ice for blanching
1 tablespoon of cornstarch
cooking spray
season to taste
  1. Bring enough water to boil to cover your sweet potatoes.  Boil for 3 minutes.  Drain and immediately place the fries into the prepared ice cold water.  Remove from the ice water and place the fries on a thick layer of paper towels.  Place more paper towels on top and allow the fries to dry for about 1 hour. 
  2. Preheat the oven to 350° and line two cookie sheets with parchment paper or aluminum foil.  Spray the lined cookie sheets with cooking spray or oil.  Place the fries on the cookie sheets in an even layer.  Spray the fries with more cooking spray and season as desired.  Bake the fries for 6 minutes, and then flip them over and bake for another 6 minutes. 
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