Gluten Free Sweet Potato Fries

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!

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 222kcal

Author Charla

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.

Nutrition