Curly fries, sea salt fries, home fries, McDonald’s fries… they’re all made of normal potatoes. But sweet potato fries are the new kids on the block. Why be lame when you can be healthy/cool? Who wants boring ol’ potatoes when you can get your favourite guilty pleasure food made of an alternative, complex-carb-filled, and nutritious, delicious ingredient: sweet potatoes?
Sign me up!
Plus, it’s do-able in about 30 minutes so you can whip it up in the same amount of time it takes you to watch one episode of The Mindy Project. (I know that’s your other guilty pleasure, too. Same.)
So here is my 30-minute easy-peasy recipe for sweet potato fries, complete with step-by-step photos.
- Wash and peel your sweet potatoes. About half a sweet potato per person per side-serving. Unless you’re a huge sweet potato fries junkie like me, then up your estimate to one sweet potato per person.
- Cut into discs, about half to three quarters of a centimetre thick (sorry I know it sounds cooler in inches but I’m Canadian so metric wins), and then into thin strips.
- Season with your favourite spices. I added: salt, black pepper, cumin powder, and paprika.
- And here’s my secret top tip that no one else will tell you about homemade fries: to make them crunchy, add a little bit of rice flour. It helps coat them and keep a crunchy exterior.
- Add a dash of olive oil, and mix.
- Heat a few centimetres of oil in a pan. It doesn’t have to be too much, since the fries are thin. Wait for oil to heat up. Add a few pieces of the sweet potato and let it fry.
- Use a strainer, if available, to strain excess oil from the fries. Make sure it’s metal, because if not, the hot oil is definitely going to make you say bye-bye to your favourite plastic colander.
- Then move the fries to a plate or bowl lined with super absorbent paper napkin (all that oil we put in… yeah we want most of it out before eating).
Just as easily, you can also bake these. 350 degrees for 15 minutes, then flip and bake again for 15 minutes. I used to bake them all the time. They are just as delicious, and use less oil as well.