To make the perfect sweet potato fries, chef David Jutras and Erin Colombi of Fat Patty's recommend soaking the sliced sweet potatoes in ice cold water for at least 30 minutes. This technique removes excess starch, preventing gumminess and allowing for a crispier texture. Ensuring uniform cuts and thoroughly drying the fries post-soak are also crucial steps. Although sweet potatoes carry more sugar than regular potatoes, leading to potential burning when fried, following these methods can yield a batch almost as crunchy as classic French fries.
"Getting super crispy homemade sweet potato fries can be a bit tricky, but with the right techniques, you can achieve that perfect crunch!" say Columbi and Jutras.
"It works by removing excess starch from the sweet potatoes. Starch can cause the fries to become gummy and prevent them from getting crispy."
"Soaking the fries for a minimum of 30 minutes (or a few hours maximum) also prevents them from sticking together and helps them crisp up better."
"Sweet potatoes contain more sugar than regular potatoes, like russets or Idahos, which is why they're likely to burn more easily and have a squishier texture when deep fried."
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