Learn how to make crispy sweet potato fries using white flesh sweet potatoes. No soft around the edges, not disappointing in the middle, but golden, crisp and absolutely delicious from the very first bite, it's really that simple!
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Incase you didn't know sweet potato fries are a true weakness of mine, so much so that instead of purchasing McDonalds French fries I love nothing more than to make my own homemade Caribbean sweet potato fries.
The great thing about this potato is that is crisps up far betterin the oven than its orange counterpart.
Plus I have finally cracked the code on how to achieve crispy fries so the secret is out. Is doesn't involve any coating or soaking for countless hours.
All you need to do is parboil the fries first and foremost with salt and vinegar and that is the game changing technique.
Parboiling makes a difference
When making homemade fries, have you ever wondered why they aren't crispy?
Sometimes the results are charred on the outside and slightly firm in the middle?
Well let me explain, you see raw sweet potato takes quite some time to cook all the way through in the oven which often results in the outside being crispy way before the inside has a chance to completely cook.
This results in the fries either being overcooked on the outside and worse still dense and starchy within and that's not what most people want.
This is where by introducing parboiling it solves the problem, partially cooking the fries in pink salt and vinegar for a small amount of time.
By doing so significantly decreases the amount of time the fries spend in the oven.
The whole concept of the pink salt is that it helps to absorb any of the excess moisture from the potatoes.
Meanwhile, the vinegar helps to strengthen the exterior, holding the shape as well as develops a surface that crisps up quickly and evenly in the oven.
The result being a complete contrast of a crispy, golden exterior and a soft interior - this is the definition of a good fry so to speak!
Reasons you should make this recipe
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- The parboiling method delivers crispy results
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- Naturally free from gluten - no flour or hidden ingredients
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- Plant based and vegan friendly
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- Perfect starting point for those who aren't familar with Caribbean sweet potatoes.
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- Much healthier than deep fried, oven baked means less oil
Ingredients you will need
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- Sweet potato - The star of the show using Caribbean sweet potatos (red skin with white-cream flesh).
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- Oil - Use an oil with a high smoke point i.e avocado, olive oil, coconut oil.
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- Seasoning - I used a combination of herbs and spices (paprika, onion granules, garlic granules, parsley, thyme, black pepper and pink salt).
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- Apple cider vinegar - Used for parboiling the fries.
The steps
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- Preheat the oven 180C/356F/Gas mark 5.
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- Line and grease a baking tray with parchment paper and set aside.
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- Place the paprika, onion granules, garlic granules, parsley thyme, black pepper and pink salt in a spice grinder.
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- Mill into a fine consistency and set aside.
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- Cut the sweet potato in half lengthways (you may need to cut the potato the other too if you want short fries).
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- Cut the sweet potato halves into fries (the same size if you can) just less than ½ inch in thickness.
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- Bring ¾ filled saucepan of water along with the apple cider vinegar and pink salt to the boil.
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- Once boiled, carefully place the fries in the saucepan and parboil for approximately 8 minutes. The fries should be slightly soft and the colour should be transculent. Test the readiness by using a fork.
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- Carefully drain off the fries in a colander.
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- Use kitchen towel to thoroughly blot the fries dry.
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- Place the fries in a zip lock or a tie handle bag.
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- Drizzle the oil of your choice into the bag.
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- Secure the bag by zipping or tying the handles of the bag.
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- Shake the bag to ensure each of the fries are completely coated with oil.
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- Open the bag and then pour in the seasoning, seal the bag and shake the bag again.
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- Arrange the fries onto the baking tray, spread them out to ensure they don't overcrowd.
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- Bake in the oven for 30-40 minutes, carefully turning them over halfway until they are golden brown (keep a watchful eye on them incase some brown quicker than others).
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- Once done remove from the oven and serve accordingly.
Notes and tips
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- Try to cut the fries the same length so they can cook at the same rate.
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- Don't skip the parboiling this is a crucial step for ensuring that the fries are soft on the inside and crispy on the outside.
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- Remember to time the parboiling stage as soon as the fries are in the boiling water and not before.
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- Keep a watchful eye as the fries are parboiled, they should be slightly soft but not extremely soft.
-
- Always make sure to blot the fries dry and make sure they are completely cool before putting them in the bag as this will only create steam.
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- Don't overcrowd the tray, fries need their own space to cook. Overlapping and touching will only create steam and they won't crisp.
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- Leave the skin on, unless it is badly damaged, the skin holds nutritional value so leave it on.
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- Serve the fries immediately/straight out of the oven, that is when they are at their crispiest.
Serving sauce
Other fries recipes to try
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Gluten Free Sweet Potato Fries
Ingredients
For the seasoning
- 1 teaspoon paprika
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon parsley
- 1 teaspoon thyme
- ¼ teaspoon black pepper
- 1 teaspoon pink salt
- 2-3 tablespoon olive oil
To parboil the fries
- 2 medium sweet potato washed and dried
- ½ teaspoon pink salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven 180C/356F/Gas mark 5.
- Line and grease a baking tray with parchment paper and set aside.
- Place the paprika, onion granules, garlic granules, parsley thyme, black pepper and pink salt in a spice grinder.
- Mill into a fine consistency and set aside.
- Cut the sweet potato in half lengthways (you may need to cut the potato the other too if you want short fries).
- Cut the sweet potato halves into fries (the same size if you can) just less than ½ inch in thickness.
- Bring ¾ filled saucepan of water along with the apple cider vinegar and pink salt to the boil.
- Once boiled, carefully place the fries in the saucepan and parboil for approximately 8 minutes.
- The fries should be slightly soft and the colour should be transculent. Test the readiness by using a fork.
- Carefully drain off the fries in a colander.
- Use kitchen towel to thoroughly blot the fries dry.
- Place the fries in a zip lock or a tie handle bag.
- Drizzle the oil of your choice into the bag.
- Secure the bag by zipping or tying the handles of the bag.
- Shake the bag to ensure each of the fries are completely coated with oil.
- Open the bag and then pour in the seasoning, seal the bag and shake the bag again.
- Arrange the fries onto the baking tray, spread them out to ensure they don't overcrowd.
- Bake in the oven for 30-40 minutes, carefully turning them over halfway until they are golden brown (keep a watchful eye on them incase some brown quicker than others).
- Once done remove from the oven and serve accordingly.
Notes
- Try to cut the fries the same length so they can cook at the same rate.
- Don't skip the parboiling this is a crucial step for ensuring that the fries are soft on the inside and crispy on the outside.
- Remember to time the parboiling stage as soon as the fries are in the boiling water and not before.
- Keep a watchful eye as the fries are parboiled, they should be slightly soft but not extremely soft.
- Always make sure to blot the fries dry and make sure they are completely cool before putting them in the bag as this will only create steam.
- Don't overcrowd the tray, fries need their own space to cook. Overlapping and touching will only create steam and they won't crisp.
- Leave the skin on, unless it is badly damaged, the skin holds nutritional value so leave it on.
- Serve the fries immediately/straight out of the oven, that is when they are at their crispiest.
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