Sweet Potato Fries
This recipe guides you through making crispy sweet potato fries. Potatoes are cut, coated in a light cornstarch and club soda batter, then deep-fried until golden. A savory seasoning blend of salt, garlic powder, paprika, and a touch of sugar is applied immediately after frying, ensuring a flavorful and satisfying side dish.
Equipment
- 1 Heavy-bottomed Dutch Oven or Deep Fryer
- 2 Mixing Bowls
- 1 Whisk
- 1 Wire Rack
- 1 Baking Sheet
Ingredients
Main
- 6 cups peanut oil for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon sugar
- 1 cup cornstarch
- 3/4 cup club soda cold
- 2 pounds sweet potatoes cut into 1/2 by 1/4-inch fries
Instructions
- Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
- Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
- Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Notes
1. Achieving the perfect crispness for sweet potato fries relies heavily on oil temperature. Ensure your oil consistently stays at 375°F (190°C) by using a thermometer. Overcrowding the fryer will drop the temperature, leading to soggy fries. Fry in small batches.
2. The cornstarch and club soda batter creates a light, crisp coating. Ensure the club soda is very cold for the best reaction and a truly airy texture.
3. Season the fries immediately after they come out of the oil. The heat will help the seasoning adhere and penetrate, enhancing the flavor.
4. For an even crispier result, consider a double-fry: fry once at 325°F (160°C) until cooked through but not browned, then increase oil temperature to 375°F (190°C) and fry again until golden and crispy.
2. The cornstarch and club soda batter creates a light, crisp coating. Ensure the club soda is very cold for the best reaction and a truly airy texture.
3. Season the fries immediately after they come out of the oil. The heat will help the seasoning adhere and penetrate, enhancing the flavor.
4. For an even crispier result, consider a double-fry: fry once at 325°F (160°C) until cooked through but not browned, then increase oil temperature to 375°F (190°C) and fry again until golden and crispy.