Drain the water out of the bowl, rinse the fries once more with cold water, then drain thoroughly. Fill a large bowl with cold water, add the sweet potatoes, and let soak for at least 1 hour. Peel the sweet potatoes and cut them into fries that are 1/2" thick.1/2 teaspoon chili powder (or curry powder, or herbes de provence, deepening on your mood).Keep reading for the step-by-step technique, as well as the recipe card below… 1 of 2 I’ll never make them another way again, and I highly suggest that you print out this darling illustration by Kelly Colchin, put it on your fridge, and follow it to the letter. I took one for the team and tried them all out so you don’t have to, and ended up with ( what I think is) the world’s best baked sweet potato fry recipe. I’ve always had a bit of a sweet potato fry obsession, but the ones I baked in the oven at home were always limp and a little soggy compared to the crispy fries I ordered in restaurants, and a quick search around the web revealed that there are an endless number of sweet potato fry recipes out there. Some people hunt for buried treasure… others hunt for the it bag of the season. I, on the other hand, have been on a hunt that’s led me all over the internet, deep into my cookbook collection, and on countless trips to the produce aisle, as I try to unlock my own culinary mystery: how to make the perfect baked sweet potato fries that are crispy on the outside, chewy on the inside, and much healthier than the deep-fried version.
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