Crispy Sweet Potato Fries
Equipment
Ingredients
Main Ingredients
sweet potato (peeled, cut into fries)
1 piece
vinegar
20 g
olive oil
15 g
cold water (cold)
80 g
corn starch
50 g
salt
5 g
dried parsley (dried)
3 g
Instructions
Prepare sweet potato fries
Peel and cut the sweet potato into fries approximately 0.8–1 cm thick.
Parboil sweet potato fries
Bring water to a boil, add vinegar and a generous pinch of salt, then add the sweet potato fries. Boil for about 6 minutes.
Drain and scratch fries
Drain the fries and gently scratch their surface with a fork to help the starch coating adhere better.
Make starch slurry
In a bowl, thoroughly mix the corn starch with cold water until there are no lumps.
Coat fries with starch
Add the still-warm sweet potato fries to the starch slurry and gently mix to coat each piece with a thin layer.
Arrange fries for baking
Arrange the fries in a single layer on a wire rack placed over a baking sheet, ensuring they do not touch each other. Drizzle evenly with olive oil.
Bake first side
Preheat the oven to 250°C. Bake the fries for about 15 minutes until golden.
Flip and finish baking
Flip the fries to the other side and bake for another 10–15 minutes until browned and crispy.
Season and serve
Remove from oven and immediately season with salt and dried parsley. Best served with aioli sauce.
Original recipe
Storage
Best enjoyed immediately after baking. Leftovers can be reheated in the oven to restore crispiness.
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