Crispy Sweet Potato Fries – Ready in 25 Minutes

Who doesn’t love a batch of irresistibly crispy sweet potato fries? These golden sticks are perfect for a snack, a side dish, or a fun party treat, and they’re easy enough to whip up in minutes.

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Ingredients

• 4 medium sweet potatoes, peeled and cut into sticks
• ⅔ cup cornstarch
• 6 cups vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• Chopped parsley (optional, for garnish)

Instructions

1. Wash the potatoes thoroughly, peel, and cut into sticks.
2. Rinse the cut sticks in cold water twice to remove excess starch, then pat dry with paper towels.
3. Parboil the sticks in boiling water for 4 minutes, then transfer to ice water to stop cooking.
4. In a bowl, mix the cornstarch with an equal amount of cold water and season with salt and pepper.
5. Coat the blanched potatoes in the cornstarch mixture and let them rest on paper towels for 2 minutes.
6. Heat the vegetable oil in a deep pot or heavy skillet until it reaches 356°F (180°C).
7. Fry the potatoes in batches, careful to prevent sticking, for 5–7 minutes or until golden brown.
8. Remove the fries to a single layer on paper towels to drain excess oil. Sprinkle additional salt and pepper to taste. Garnish with chopped parsley if desired, and serve hot.

Chef’s Tips

• For a healthier version, toss the potatoes with a quarter cup of olive oil and bake at 425°F for 25–30 minutes.
• Double‑bake your fries: first fry until just tender, let cool, then re‑fry briefly for extra crunch.
• Experiment with spices—paprika, cayenne, or garlic powder—for a flavor punch.
• If you don’t have cornstarch, a light coating of flour works, though the texture will be slightly different.
• Serve with your favorite dips: ketchup, aioli, or a tangy yogurt sauce.

FAQ

• Can I bake these instead of frying? Yes! Toss the sticks in a little oil, spread on a baking sheet, and bake at 425°F for 25–30 minutes, flipping halfway.
• What if I don’t have cornstarch? Substitute with all‑purpose flour or even potato starch for a similar crispness.
• How do I keep them crunchy? Drain excess oil on paper towels immediately after frying and chill the fries for 10 minutes before serving.
• Can I reuse the oil? Strain the oil after frying and store it in a sealed container for up to a week; reuse for up to three batches.