Everyone likes fried potatoes, one of the most popular snacks for young and old alike, that is worth indulging now and then. And even if the classic yellow-fleshed potato is the most used for this type of recipe, opting for the sweet variant can give unexpected nuances of flavor worth trying.
In fact, fried sweet potatoes are a small treat for those who appreciate the aftertaste of orange or purple paste tubers, known for their sugary aftertaste. The procedure for making this recipe is pretty much the same as for traditional French fries, but there are a few tricks to make them as crispy and as good as those in deep fry shops.
Read also: Sweet Potato: Health Benefits And Cooking Secrets
The first thing to do is peel the potatoes and cut them into matchsticks, taking care to keep them roughly the same size so that the cooking is uniform. The next step is to soak the potatoes in cold water for at least half an hour so that they lose excess starch and are more crispy after cooking.
After draining and rinsing them under running water, dry them well with a cotton cloth so that the frying does not crackle. At this point, you have two options; the first is to fry them immediately in boiling oil; the other is before passing them in a mixture of cornstarch and chopped herbs and spices if you want more flavor and fragrance.
This second option is trendy in the United States, where the American sweet potato is a widely used variety for many recipes. The overseas cousins also use it for excellent purées or make them roasted in the oven, and in this case, they practically never skip the sprinkling with cornstarch before covering with oil.
Also read: How To Make Beef Steak With Wine Sauce
In any case, even without corn, fried sweet potatoes are delicious, as long as the oil is at the right temperature, and dip a few pieces at a time to keep it from dropping too much. As you fry, let the fries drain on absorbent paper for frying; then salt to taste and serve accompanied by the sauces you prefer.
Adapted and translated by Wiki Avenue Staff
Sources: Donnad
