If you are using more than one baking sheet, rotate the two sheets halfway through so that the sheet that was on the bottom rack is now at the top and vice versa. This will prevent burning and allow for more even baking.
Tip: If you find some fries are baking faster than others, move them away from the center of the pan to the side of the pan so they bake more evenly. So are you ready to start cooking some delicious, crispy, oven baked sweet potato fries? Here's our tried, tested and true recipe. Did you love this article? Then you will love our weekly newsletter. Sign Up ». They look good! Do they taste similar to that? I love potatoes and I really liked this recipe! I have never tried to cook like this, but now I will try.
Tried this recipe today. My fries are still getting stuck. The down side of the parchment seems to be that when flipping the fries, pieces of the parchment get stuck to each fri. Any thoughts as to how to fix this? I may have found a solution. For the second half, I used tin foil and lightly brushed olive oil onto it. This seemed to make a big difference. Thanks for the recipe. In my experience, things stick more to foil than parchment.
Maybe the parchment paper that you are using is a different kind than what I use. Anyways, glad you found a way to make this work for you. This is my favourite recipe to follow when making my SP fries!
These turned out great! Would I be able to prep these to the step before putting them in the oven and store them in a plastic bag or Tupperware in the fridge for a day or two? If you decide to try it, let me know how they turn out. I look forward to trying this recipe since the yam fries I made this evening were not crispy though they had great flavor.
Any food scientists out there? Thank you! You are never going to get a baked fry to turn out as crispy as a fried one, but the water soaking and cornstarch make these a little crispier than without those steps. Your email address will not be published. Here you'll find easy recipes for your Instant Pot and slow cooker, plus more wholesome, easy recipes that your family will love. By joining over 25, others on my email list, you'll get easy recipes and free meal plans for your busy lifestyle!
If it does, adjust the amount of salt accordingly. The secret to crispy instead of soggy sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches. If they're all crammed onto one pan, they'll steam instead of bake, and you'll end up with soggy fries.
We tend to cook most things on the middle oven rack, but sweet potato fries cook best above the middle position, farther away from the heat source. Since sweet potatoes are, well, sweet, the sugars tend to "caramelize," or brown, more quickly than a regular potato. A little caramelization is a good thing-but too much and you'll get burning instead. Moving sweet potato fries higher up in the oven slows the caramelization process. If you're making two baking sheets' worth at once, position one oven rack in the middle and one above.
Be sure to switch the pans' positions during baking and also to stir all the fries at least once so they cook evenly. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.
Read my disclosure and copyright policy. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. We followed this exactly and they turned out SO crispy on the outside, fluffy on the inside and all around amazing.
We will definitely be making these again! Not hard to make…but definitely use a thermometer and keep an eye on the temperature, letting the oil heat up to degrees between batches. When you bake them, do you still need to make the water and cornstarch mixture?
Or just drizzle them with olive oil and toss them only in cornstarch? I added the directions for baking them in the post above. Excellent recipe! So easy and taste like a restaurants!
Served with buffalo chicken sliders! Perfect summer meal! I have to say these were very delicious. The sweet potato fries were nice and crunchy as promised and it was so quick and easy to do. Thanks for sharing this recipe.
I just tried them once and they came out perfectly. Tried the fried version and they were basically as good as the restaurants! Will try the baked version. I was curious if you could do these with russet potatoes as well?
0コメント