Crispy Oven Baked Sweet Potato Fries
Ingredients:
- 2 medium sized sweet potatoes
- 2 tbsp. of olive oil
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1/4 tsp. Cayenne (optional- for a spicy kick!)
Directions:
- Preheat oven to 450 degrees.
- Line baking sheet with parchment paper. I have also tried using foil; sometimes when I have neither of those on hand, I just spray the sheet with oil which also suffices.
- Wash and peel potatoes.
- Cut potatoes into 1/4'' fries.
- Put fries into a gallon sized Ziploc bag with oil and all spices EXCEPT SALT, and shake up; Mixing in spices, making sure that all the fries are coated well.
- Spread fries out evenly on the prepared baking sheet.
- Bake for 30 minutes, turning fries occasionally. (I just turned them over once at the 15 minute mark ^_^ )
- Season with salt. Serve. Enjoy.
That knife looking tool with the moose on it is the BEST, most efficient thing I've ever used in my kitchen! I've never seen anything like it, have you? It just appeared in our "gadget drawer" one day. With house mates moving in and out over the years, I never know what belongs to who, or where some of the things in my house even came from, But I LOVE this tool! It is so easy to grip and cuts like no other! It makes cutting my potatoes into fries, a breeze! I use it for all my fruits and vegetables.
After doing some research I found out it is called a Ulu. Wikapedia describes a Ulu as:
An all-purpose knife traditionally used by Inuit, Yup'ik and Aleut women. It is utilized in applications as diverse as skinning and cleaning animals, cutting a child's hair, cutting food and, if necessary, trimming blocks of snow and ice used to build an igloo.
...Like, Alaskan Eskimos take the credit for this amazing tool! How can I convince you further that you need to get one of these things? As I've shared, my Ulu works great in the kitchen, but how cool is it to know that it can be multi-purposed!
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| Chop chop chop! |
I wanted to make sweet potato fries for my church potluck the other day. I ended up spending nearly 5 hours in the kitchen making 8 batches of sweet potato fries; experimenting with different methods on how to make them come out crispy. I know...I need to get a life. Below are my most favorite discoveries and helpful tips:
- Soak potatoes in cold water for 45 minutes to an hour before preparing to cook them. This draws out excess starch allowing your fries to cook at the way through better.
- Cutting your fries into equal sizes, and spacing them evenly on your baking sheet will allow them to cook at the same rate.
- Cooking less rather than more, at one time is key! You don't want to overcrowd the poor little sweet potato fries. They need proper space to allow moisture to easily escape and evaporate quickly, otherwise, your fries will steam rather than bake.
- Adding salt to your fries AFTER they've been cooked is better than adding it to them before. Cooking your fries with the salt will draw more moisture from your fries, causing more steam, and jeopardizing their crispiness.
Buena Suerte & Buen Porvecho!
PS: Affiliate Link Alert! Clicking links may lead me to receive a small commission. Thanks for your Support! Though featured products in this post are sponsored, they are presented in an honest light based on my genuine choice, preference, and opinions.
^_^
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