I'm not too proud to admit that I have failed many times at making crispy sweet potato fries. French fries, in general, are tricky to get right in a home kitchen (or in a professional kitchen, for that matter; there is a reason most restaurants use a frozen, ready-to-fry product). Sweet potatoes have a different makeup of starch, sugar, and water than your standard frying potato does, too, just to make it harder for you. By combining blanching, a quick cornstarch batter, and a lower oil temperature this recipe gets you all the way to crispy town.



Serves 4

  • 1 pound sweet potatoes
  • 1 tbs cornstarch
  • 1 tbs water
  • vegetable oil for frying
  • several pinches Ladybug Picnic sea salt blend from Beautiful Briny Sea

  1. Peel the potatoes and cut into 1/4" sticks.
  2. Slowly heat the oil in a medium sized pot with high sides. The oil shouldn't go more than 1/3 of the way to the top of the pan. I highly recommend using a thermometer to get the temperature right. You want to drop the potatoes in at 350F. I like to heat the oil up slowly so I don't overshoot the mark and let it get too hot.
  3. Put the potatoes on a paper towel on a microwave safe plate and microwave for four minutes. This will cook the potatoes through so they can spend less time in the oil.
  4. Let the potatoes cool and air dry while the oil continues to heat up.
  5. When the thermometer is almost to 350F mix together the cornstarch and water. Drop 1/3 of the potatoes into this batter and toss to coat. 
  6. Turn the heat to high and then lower the battered potatoes into the oil. Stir so that they don't stick together. 
  7. Watch the thermometer while the potatoes cook and turn the heat back down when it has come back up to 325F. Fry for 2-4 minutes until golden brown and crispy.
  8. Scoop the fries out and allow the oil to drain away. As soon as possible toss in a mixing bowl with a generous amount of Ladybug Picnic sea salt.
  9. Serve with sweet bbq sauce (or ketchup, ranch, mayo, whatever you like).


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