Crispy Sweet Potato Fries

Crispy Sweet Potato Fries have become my answer to soggy oven attempts and takeout letdowns These fries turn out snap crisp at home and stay that way even if you make them ahead There is one secret ingredient that transforms these homemade fries and you probably have it in your pantry

I first made these for a Friday family dinner and everyone immediately claimed the crispiness beat every restaurant version we tried Now these make every burger night feel like a treat

Ingredients

• Sweet potatoes: about one pound firm with smooth unblemished skin the fresher the better
• Cornstarch: makes the batter that locks moisture out for extra crunch go for a bright white cornstarch with no off smells
• Club soda or ice water: creates a light coating club soda adds tiny bubbles for a slightly airier texture
• Kosher salt: brings out flavor and adds the classic salty finish look for chunky pure crystals
• Canola or vegetable oil: neutral taste and high smoke point for safe frying use fresh clear oil for the best result

Step-by-Step Instructions

Wash Prep and Dry:

Scrub sweet potatoes under running water then peel The skin should slip away in wide strips Use a sharp knife to cut potatoes into fries no more than a quarter inch thick Give these fries a quick rinse about ten to fifteen seconds to get rid of extra starch then pat them very dry Moisture is the enemy of crispiness so take your time here

Mix Cornstarch Slurry:

In a large bowl or a sturdy bag stir cornstarch together with club soda until smooth and just pourable Toss in the sweet potato fries and turn them gently making sure each piece is fully coated The slurry is what forms the critical crisp shell

Fry Once for a Soft Interior:

Heat oil in a deep pot to three hundred fifty degrees Use a thermometer for accuracy Add fries one at a time so they do not stick together but do not crowd the pot Fry each batch for one to two minutes Remove before any browning happens and drain the fries on a brown paper bag or a double layer of paper towels

Toss and Fry Again for Crunch:

Before each second batch goes in refresh the fries with another quick toss in the cornstarch mixture This keeps a thick coating Fry the fries again for about two minutes or until they are deep golden and the outsides sound hollow when tapped This step is the secret to restaurant-level crunch

Season and Serve:

As soon as the fries come out of the oil scatter with kosher salt The heat helps salt stick best Arrange them in a single layer for cooling if not serving at once

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My favorite part is how the fries stay golden and crisp even after sitting I once brought a big tray to a picnic and everyone was amazed they never went soggy These are guaranteed to wow your friends at the next game day or dinner

Storage Tips

Let fries cool to room temperature before storing Layer them in a paper towel lined container and keep in the fridge for up to three days For best crispiness spread them out on a baking sheet and reheat in a preheated three twenty five degree oven for five to seven minutes

Ingredient Substitutions

If you do not have club soda just use very cold water The bubbles in club soda add extra lift but ice water keeps the batter light and crisp You can swap in arrowroot or potato starch for the cornstarch in a pinch but cornstarch gives the best texture

Serving Suggestions

Serve straight up with a sprinkle of extra salt or dust with smoked paprika for a flavor twist Try them dipped in a chipotle mayo honey mustard or classic ketchup For a party set up a fry platter with fresh herbs and a few dipping bowls on the side

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Cultural and Historical Context

Sweet potato fries started as a Southern US favorite but can now be found everywhere from fast food to fine dining The tradition of frying twice for crispiness actually comes from French technique but the natural sweetness and color of sweet potatoes make these fries uniquely American

Frequently Asked Questions

→ What keeps sweet potato fries crispy?

A cornstarch slurry coats the fries, forming a crispy shell when fried. Double frying maintains their crispiness even after cooling.

→ Why rinse sweet potato sticks before frying?

Rinsing removes excess starch, helping prevent fries from sticking and ensuring a lighter texture after frying.

→ Can I use another liquid instead of club soda?

Yes, ice water works as a substitute for club soda to make the cornstarch slurry that gives a crisp coating.

→ How do I reheat these fries without losing crunch?

Reheat in a 325°F oven for 5-7 minutes to restore their crispiness without making them soggy.

→ What oil is best for frying sweet potato fries?

Canola or vegetable oil works well for deep frying due to their high smoke points and neutral flavor.

→ Can these sweet potato fries be made ahead?

Yes, fry them in advance and reheat in the oven just before serving to maintain their crispy texture.