We've experimented with green bean and zucchini fries this week, but there's nothing like a good sweet potato fry. Sure they're great at a restaurant, but if you ever try making them at home, they are usually soggy. We refined the process to give you firmer fries every time. The key to sweet potato fries is that every oven is different! You need to keep an eye on them and check periodically because they can go from "not quite done" to "burnt" rather quickly. Once you dip one of these into Sir Kensington's Chipotle Mayo, you'll see why they are worth babysitting.
Sweet Potato Fries with Sea Salt & Chipotle Mayo Dipping Sauce
- 2 large sweet potatoes
- 1 tsp cornstarch
- Olive oil and sprayer or olive oil cooking spray
- Sir Kensington’s Chipotle Mayo (for dipping)
- Bourbon Barrel Smoked Sea Salt or your favorite sea salt
- Preheat oven to 375.
- Peel and cut potatoes into uniform strips, no more than 1/2" thick. Allow to soak in water overnight if possible, or at least 1 hour.
- Drain and pat the potatoes dry with a clean dishcloth.
- Add fries to a paper bag. Add 1 teaspoon of cornstarch and shake vigorously. (You are aiming for a VERY LIGHT coating here. The resulting fries should be a lighter shade of orange, but with no visible clumps of cornstarch. )
- Place potatoes on a greased cookie sheet. Make sure they are not touching each other. Use an oil mister or olive oil cooking spray to lightly coat with oil.
- Bake for 35-45 minutes or until just beginning to brown. We suggest setting your oven timer to 25 minutes, checking them, and then adding 5-10 minute increments depending on their progress. If you start to see a few black corners, they are DONE - take them out!
- Sprinkle with Bourbon Barrel Smoked Sea Salt or your favorite salt.
- Serve with Sir Kensington’s Chipotle Mayo for dipping.
Don't forget to check out our tutorial for folding adorable french fry cups!