Really good sweet potato fries are a surprisingly difficult thing to achieve. Even in restaurants, they often arrive limp, soggy, and the exact opposite crispy. But these sweet potatoes felt firm and had a nice bite. You can dunk them in the dipping sauce without worrying that they are going to break off or be too limp to scoop anything up. These are really the closest to restaurant fries you will ever get.
Serves 4 as an appetizer
2 medium-sized sweet potatoes
1 tablespoon olive oil
1 tablespoon + 1 teaspoon kosher salt
1. Pre-heat the oven to 450°.
2. Cut the sweet potatoes into fry-sized wedges. Place them in a sauce pot with one tablespoon of kosher salt and enough water to cover. Cover and bring to a boil. Once boiling, cook uncovered for two minutes until the potatoes are soft on the outside but still firm in the middle. Drain immediately.
3. Combine the drained sweet potatoes, one teaspoon of kosher salt, and one tablespoon of olive oil in a mixing bowl. Cover with an inverted dinner plate and shake to roughen up the sides of the sweet potatoes.
4. Spread the sweet potatoes in a single layer on a baking sheet. Bake for 10 minutes and then flip the potatoes. Bake for another 5-7 minutes, until the potatoes are dry to the touch and brown in some places.
Eat as soon as they’re cool enough to handle!
recipe from: thekitchn.com