I made some sweet potato fries yesterday and I thought I would pass along a few tips on how to make sweet potato fries crispy (like those fried in oil at the local diner). I generally leave the skins on the potatoes and just cut off the ends and wash them. However, if the skins are in poor condition, peel them (I ended up peeling my potatoes).
The first tip is to cut the fries in equal sizes (1/4 inch matchstick size). The thinner they are, the crispier they will be. The next important tip is to soak the cut fries in a bowl of ice cold water for at least an hour.
This draws the excess starch out of the potatoes and allows them to be crispy on the outside when baked (this applies to regular potatoes also). After soaking, completely dry them in a dishtowel. Any extra moisture on the fries will make them soggy. Toss in a bowl, add oil and spices. Place fries on a parchment lined baking sheet in single layers. Don’t overcrowd (put on two pans if needed). If the fries are too close to each other, they will steam and not get crispy. Place your pans in the middle of the oven away from the direct heat.
Sweet potato fries can burn easy (I have done this more than once). We want crispy, not burnt fries. Final tip, let fries rest 10 minutes before serving. They will crisp up as they cool down.
We have some great tasting sweet potato recipes in our book Eating Pure in a Processed Foods World™ on page 249 that you will enjoy. My motto on making crispy fries is: if at first you don’t succeed, try, try again.