I learned how to make tasty sweet potato fries a few months ago when I listened to the July 8, 2014 episode of Adam Savage's podcast, Still Untitled.
I've made sweet potato fries a few times using Adam's recipe, and I've probably veered a bit from the way he does it, but the results are great. I made some last night and Carla and I gorged on them. I ate the leftovers for lunch today.
Here's how I made them:
- Peel the skin from the sweet potatoes. Cut each potato into chunks that will fit into a French fry cutter. I bought the Progressive International Vegetable/French Fry Cutter (above) for $(removed) and am happy with it.
- Put the raw fries into a big bowl of water and soak them for an hour. (According to Adam, this removes the starch.)
- Drain the water and pat the water off the fries with a clean cloth.
- Put about ½ cup of cornstarch and some salt (and garlic powder, pepper, etc) in a big paper bag. Dump the fries in and shake the bag so the fries get coated.
- (I can't remember how Adam fries them, but here's how I do it:) Put a tablespoon of coconut oil in a hot skillet. Toss in some fries. Don't put too many in -- the trick is to make sure each fry is in contact with the skillet.
- After five minutes or so, flip the fries and cook them for a few more minutes.
- Remove the cooked fries, add more oil to the skillet and cook more fries.
The frying part is a little tedious. I'm very close to pulling the trigger on this $(removed) deep fryer. I would appreciate hearing about your experience with deep fryers and your recommendations for a great, inexpensive model.
Anytime I fry something that requires oil, I cover the pan with a splatter screen. It keeps droplets of hot oil from shooting out of the pan while at the same time allowing steam to escape. It also doubles as a colander. The one I use is excellent.
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