Sunday (again). Luckily I’m not a hangover. I will still make these amazing sweet potato fries with chili mayo today because of YUM. I’ve tried different methods to get healthy yet crunchy fries without having to double fry them aaand ladies and gentlemen, the secret formula is listed below. The best of the best sweet potato fries.
Hope you like it,
Michelle
The best sweet potato fries
- April 12, 2020
- 4
- 2 hr
- Print this
Ingredients
- 1 medium-sized sweet potato
- 1 tsp cornstarch
- 1 tbsp avocado oil (optional)
- +
- Salt
- Spices (optional)
Directions
- Step 1
- Heat the oven to 200°C.
- Step 2
- Start by cutting the sweet potato into thin fries. Place them in a bowl with cold water (important) and put in the fridge for as long as you have time. 1-2h is ideal, but no stress, I usually have about 10 minutes and it works fine. You can also change the water a few times to make it more effective. Bear in mind that “new harvest” sweet potatoes have a lot more starch than old ones, so this might affect the result a bit.
- Step 3
- After their bath, place them on a towel and dry them thoroughly. Place them in a zipper pack, throw in some cornstarch and spices (onion powder, paprika powder, cayenne pepper for example) BUT leave the salt until after cooking.
- Step 4
- If you want, toss some oil on them but choose something else than olive oil, avocado or canola oil works. I usually make mine without any oil. Spread the fries on a baking sheet in ONE layer and place them in the oven. After 15 minutes, swap sides so they get baked evenly and bake for another 15 minutes. They should be crunchy and golden when they are ready.
- Step 5
- Add some salt to them after the oven and enjoy with some chili mayo. I took the fast road and mixed @hellmansmayonaise organic mayo with some red chili paste.
