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sweet potato fries

post #1 of 5
Thread Starter 

trying to make the perfect crispy sweet potato fries. All previous attempts have been soggy and limp. Any help appreciated guys.

post #2 of 5

Hello Raggito! This is how I make them; peel the sweet potatoes, slice thinly (2-3 mm) on a mandoline. Warm the frying oil to a rather low 165-170°Celsius (around 330-340F I guess).

Take a plastic bag, put a tbsp of flour in it. Add a good handful of potato slices and shake the bag to coat the slices with a thin layer of flour. Shake the excess of flour off and fry immediately. Takes very little time in the fryer. Take them out and salt asap.

You can do the same with a lot of root vegetables.

Always coat the potatoes with the flour merely seconds before frying! You can leave the peel on if you like.

post #3 of 5

I blanch steam my potatoes first and cut by French fry cutter hand machine(do not over steam or overcook , and do not salt as salt makes them soggy when sitting)  Never had a problem.

CHEFED
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CHEFED
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post #4 of 5
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post

Hello Raggito! This is how I make them; peel the sweet potatoes, slice thinly (2-3 mm) on a mandoline. Warm the frying oil to a rather low 165-170°Celsius (around 330-340F I guess).
Take a plastic bag, put a tbsp of flour in it. Add a good handful of potato slices and shake the bag to coat the slices with a thin layer of flour. Shake the excess of flour off and fry immediately. Takes very little time in the fryer. Take them out and salt asap.
You can do the same with a lot of root vegetables.
Always coat the potatoes with the flour merely seconds before frying! You can leave the peel on if you like.
Thanks, I'll try that tomorrow. I've just been cutting and frying then salting.
post #5 of 5
Thread Starter 
Quote:
Originally Posted by ED BUCHANAN View Post

I blanch steam my potatoes first and cut by French fry cutter hand machine(do not over steam or overcook , and do not salt as salt makes them soggy when sitting)  Never had a problem.
Thanks for the tip, will not be salting again. Cheers.
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