Making Sweet Potato Fries: Deep Fryer Alternatives

Sweet potato fries are a tasty treat, but what if you don't have a deep fryer? Well, fear not! There are several ways to make sweet potato fries without one. You can bake them in the oven, or even fry them in a pot of oil on the stove. If you want to go the baking route, simply cut your sweet potatoes into thin strips or wedges, toss them with olive oil and your desired spices, and bake at a high temperature until lightly browned. If you want to try frying, you'll need to peel and cut your sweet potatoes into shoestring strips, then fry them in peanut oil at around 325-350 °F for a couple of minutes until crispy. So, there you go! No deep fryer, no problem. Now you can enjoy delicious, crispy sweet potato fries without any special equipment.

Cutting the potatoes

The first step to making sweet potato fries is to cut the sweet potatoes into a fry shape. The best way to do this is to rest the sweet potato on its side on a sturdy cutting board. Working lengthwise, slice off a slab about 1/4" thick from one of the sides. Turn the sweet potato onto the flat side so it's more stable, then continue cutting the sweet potato into slabs. Next, cut the slabs into thin fries. As you're cutting the slabs, you'll eventually want to turn the sweet potato onto the now-larger flat side to maintain stability.

Try to cut the sweet potatoes into uniform strips. This ensures even baking, because thicker fries take more time to cook through than thinner ones. The ideal fry width is about 1/4" wide, or close to it. Thick fries never get crispy.

If you want sweet potato fries with a 'creamier' centre, go for 1/2" fries. If you want more fried-to-potato ratio, then go with 1/4" fries.

You can also cut wedges to make fries. If you do this, the same rule applies: cut them into uniform shapes.

Rinsing and/or soaking the potatoes

Some recipes suggest simply rinsing the potatoes under running water, while others recommend soaking them in water for a short period of time. It is important to note that one source mentions that soaking the potatoes may not be worth the effort, as it did not lead to crispier fries. However, it is generally recommended to either rinse or soak the potatoes to ensure the best results.

If you choose to rinse the potatoes, simply run them under water and swish them around. Dump the water and repeat this process one more time to ensure that any excess starch is removed.

If you opt for soaking the potatoes, you can do so for a short period, such as 10 minutes. However, one source mentions that soaking the potatoes for an hour did not release any additional starch. Therefore, a quick rinse or a short soak should be sufficient to prepare the potatoes for frying.

After rinsing or soaking, it is important to ensure that the potatoes are completely dry before proceeding to the next step. This will help the batter or coating adhere properly to the potatoes.

Oven-baking the potatoes

Oven-baked sweet potato fries are a healthier alternative to deep-fried fries and can be just as tasty and crispy. Here's a step-by-step guide to achieving the perfect oven-baked sweet potato fries:

Preparation

Before you begin, preheat your oven to 425-500°F. This high temperature will help ensure your fries get crispy. Place a heavy-duty baking sheet or roasting pan in the oven to preheat as well.

For the potatoes, you'll need 2-3 large sweet potatoes (about 2-3 pounds). You can decide whether to peel them or not. Leaving the skin on provides a good source of fibre and is less work, but if you prefer, you can use a potato peeler or paring knife to peel them.

Cut the potatoes lengthwise into halves or quarters, depending on their size. Then, cut each piece into wedges or sticks that are about 1/4 to 1/2-inch thick. Try to cut them as uniformly as possible so they cook at the same rate. If you want to get really precise, you can use a mandoline.

Place the cut potatoes into a large bowl and add 2-3 tablespoons of extra virgin olive oil. Mix well to ensure all the potatoes are coated.

Seasoning

Now it's time to add your seasonings. You can use a variety of spices and seasonings to suit your taste. Here are some options:

• 1-2 tablespoons of spice or a combination of spices such as chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, or Cajun seasoning.
• 1/2-1 teaspoon of kosher salt
• Freshly ground black pepper
• Cayenne pepper
• Garlic powder
• Cumin

Use your hands to mix well, ensuring all the potato pieces are coated with oil and spices.

Baking

Remove the preheated baking sheet from the oven and carefully spread the potatoes out in a single layer. It's important that they aren't overcrowded, or they will steam rather than roast and get soggy. If needed, use two baking sheets or cook in batches.

Bake for 15-25 minutes. After the first 10 minutes, use tongs to turn over all the potato pieces. Return to the oven and bake for another 5-15 minutes, or until they are well browned. Keep an eye on them towards the end, as they can go from browned to burnt quickly.

Let the fries cool for 5 minutes before serving. Enjoy!

Deep-frying the potatoes

Ingredients

• 2 pounds of sweet potatoes
• 5 tablespoons of cornstarch
• Neutral cooking oil (peanut, vegetable, or canola)
• Freshly ground black pepper
• 2 tablespoons of flour
• 2 tablespoons of creole seasoning

Method

First, peel the sweet potatoes and cut them into 1/2" or 1/4" matchstick shapes. Rinse the potatoes under running water, drain, and repeat. Dry the potatoes with a salad spinner or towels.

Next, parboil the potatoes. Add water and potatoes to a pot and bring to a boil. When it hits a boil, reduce to 50% heat and check for doneness every few minutes. The potatoes are done when they are tender and can be pierced with a fork, but not mushy.

Now, make a cornstarch batter. For small or medium sweet potatoes, use a light cornstarch batter of 1 tablespoon of starch to 1 tablespoon of water, increasing in even amounts as needed. The batter will quickly become sludgy, so mix it up each time before dipping.

Dip the potatoes in the batter in small handfuls at a time, shaking off any excess. Quickly drop the potatoes into the fryer one at a time so they don't stick. Fry at 325-350 °F for 1-2 minutes. The potatoes should be crisp, but not browned. Remove the potatoes from the oil and rest them on paper towels to remove excess oil and to cool.

Repeat this process until all the potatoes are fried. For extra crispy potatoes, dip and fry the potatoes a second time. This time, leave them in the oil until they are browned to your liking. Season each batch while hot with salt, paprika, and finely ground pepper.

Tips

• The drier the potatoes are, the better the batter will stick.
• Double frying the potatoes will make them crunchier and ensure the crunch lasts longer.
• If you want a crispier alternative to cornstarch batter, you can use a light flour coating.
• If you want your sweet potato fries to have a more 'creamy' center, cut them into 1/2" fries. If you want more fried-to-potato ratio, cut them into 1/4" fries.
• Keep the cut as uniform as possible so that each piece finishes cooking at the same time.
• If you don't have a mandolin, a regular chef's knife works well.

Seasoning the potatoes

The seasoning you use on your sweet potato fries is entirely up to you and your taste preferences. You can use salt and pepper, or a blend of spices such as paprika, garlic powder, cumin, and cayenne. You could also try chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, or Cajun seasoning.

If you want to keep things simple, a light sprinkling of salt and pepper will do the trick. However, if you're feeling more adventurous, there are plenty of spice blends you can experiment with. Just be sure to add the spices after baking, as they may burn and lose their flavor otherwise.

• Sea salt and cayenne pepper
• Smoked sweet paprika
• Salt and pepper, with a side of chipotle or garlic aioli
• Salt, paprika, and finely ground black pepper
• Creole seasoning or Cajun spice blend
• A simple mixture of salt and pepper
• Cinnamon for a sweet and woodsy flavor

If you're using a blend of spices, try to use a combination of savory and spicy seasonings to balance out the sweetness of the potatoes. You can also sprinkle the fries with a little sugar before putting them in the oven for extra caramelization.

Remember, the key to successful seasoning is to add it after baking, so you don't burn your spices, and always season to taste!

Frequently asked questions