Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
Try boiling the potatoes in water for 3-4 minutes, then line one or two baking sheets with baking paper. Arrange the chips in an even layer, taking care not to pile them or overcrowd the sheet. Bake the fries at 220°C for 20 minutes.
An air fryer is an excellent tool for making super-crispy sweet potato fries with minimal effort and less oil than the deep-fried version. Simply toss the sliced sweet potato chips with corn starch followed by a drizzle of oil until they are evenly coated. Then fry the chips in batches in the air fryer, preheated to 200°C, until golden and crispy. Season according to taste and serve. You can also try seasoning your fries with garlic powder and sweet or smoked paprika before cooking them in the air fryer.
Soggy fries are never fun. The reason or reasons for them coming out less-than-crispy can be many and varied, depending on your method of cooking. When deep frying, it's important to bring the oil to a high enough temperature, making sure that the fries are dry before they go in. Removing them too early from the oil is another sure path to sogginess. When baking or air frying, it's important not to overcrowd the sheet or frying basket. Overcrowding will cause the fries to steam instead of bake or fry, leaving them in a sorry state when served. Potatoes – sweet potatoes included – also contain more or less starch and water depending on the season, so be sure to check the variety you'll be using.
In this recipe, we soak the fries before cooking to remove some of the sweet potato's starch. We find that this gives a crispier result when deep frying. When soaking, the fries should be submerged for at least an hour, but they can stay in the water overnight or up to 24 hours. Just remember to dry them well before cooking. As for baking and air frying, some testing has shown that soaking doesn't make a significant difference to the end result. The only way to know for sure is to try different methods yourself and find the way to your desired fries.
Sweet potato fries are great for freezing, making it one of our favorite sides to prepare in bulk and have a batch ready for those busy weeknight dinners. Simply cut your sweet potatoes into fries, then prepare in batches by dropping them into boiling water for two minutes and then ice-cold water immediately after. Dry, divide into portions, pop them into freezer bags and freeze for up to six months. Cooking – whether deep frying, oven baking or air frying – can be done directly from frozen.
Coming from two very different plant families (the sweet potato is classified as a morning glory while the normal spud is a member of the nightshade family), there is no mistaking the distinct character, color, and flavor of sweet potato fries. Their warm orange-brown hue is a clear indicator that the fries in front of you are not 'regular'. Biting into them, the sweetness behind the name becomes apparent, together with a different depth of flavor.
If you want to avoid deep frying your sweet potatoes, baking them in the oven is an alternative. After peeling and slicing, toss the chips in corn starch and then in oil. Soaking in water before cooking won't make a big difference when oven baking, so feel free to skip this step. Line one or two baking sheets with baking paper, then arrange the chips in an even layer, taking care not to pile them or overcrowd the sheet. Bake the fries at 220°C, flipping them after 20 minutes and then returning them for another 10-12 minutes until crispy. Then season, serve and enjoy.
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