Sunday, September 29, 2013

Sweet Potato Fries

Sweet potato fries: soak in water for 30minutes, toss in cornstarch, drizzle with olive oil bake 15 minutes at 425, flip and bake 5 more minutes.

2 large sweet potatoes
2-3 Tablespoons of cornstarch
1/2 cup Mayonnaise
1/4 tsp Cayenne Pepper
1 tsp Sriracha Sauce (or to taste … I happen to add a great big squeeze)

Fries – 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 in.  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)

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