Sweet Potato Fries Recipe | Perfect Fries Tips | शकरकंद के कुरकुरे फ्राइज | Chef Sanjyot Keer

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola is budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is a more affordable spice.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and last longer, while omitting herbs reduces cost.

Wash and wipe sweet potatoes with purple skin.

Peel the sweet potatoes.

Trim the top and bottom of the sweet potatoes to create a flat surface.

Cut sweet potatoes into planks about 1 cm thick, then cut into fries of 1 cm x 1 cm size.

Wash the cut fries in water to remove excess starch until the water becomes cloudy.

Blanch the fries in boiling water with 3 large pinches of salt and 2 tbsp vinegar for 3 minutes.

Remove the fries from boiling water and let them cool to room temperature.

Heat oil in a large vessel to 185-190°C for frying.

Add half of the fries to the hot oil and fry for 1 minute (first flash fry).

Remove fries and let excess oil drip off, then cool to room temperature.

Lower the flame and heat oil to 180°C for the second fry.

Add the fries back to the hot oil and fry on low to medium-low flame for 4-5 minutes until crispy.

Remove fries and let oil drip off, then season with salt and pepper while hot.

For Masala Fries, toss with 1 pinch Kashmiri red chilli powder, 1 pinch chaat masala, 1 pinch garam masala, a squeeze of lemon juice, and freshly chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary