Ugh, it’s still summer and I’m cooking like it’s Fall. But you know what? that’s okay... because last night I had a taste for Sweet Potato fries.
So yeah, I love the sweet potato fries... and I like different kind of sweet potatoes for my sweet potato fries. Being that it is still summer, I mean big time summer here in Oklahoma, pickin’s are a little slim in local markets for sweet potato varieties. Still good enough are my two favorite, the standard sweet potato, and the Japanese “boniato” variety.
Both make a good french fry, but the trick is YOU need to have good knife skills! Cutting fries isn’t the easiest thing right off the bat. It takes patience and practice. Sweet potatoes, and especially boniato, are a little tougher to cut. So make sure your cutting board is secure, you have a good sharp (I mean sharp not “cuttable”) knife, and those little fingers of yours are curled in.
When figuring the amount of potatoes to use, I figure one small/medium sweet potato per person. Also, I have a little trick, and you can use it, or you can toss it it’s up to you: I toss my fries with a little corn starch BEFORE tossing them with oil and seasonings. The cornstarch gives a little “crispiness” to the fry when baking. Also ONE pan at a time in the oven if you’re feeding a big crowd. Yes, I know you can get at least two in your oven, but when these babies are cooking they’ll put off some steam. The more pans of potatoes in the oven the more steam there is. Thus soggy limp fries.
BAKED SWEET POTATO FRIES with DIRTY LITTLE SECRET SAUCE
*preheat oven to 425 degrees
2 small to medium sweet potatoes
2 small to medium “Boniato” sweet potatoes
wash, peel and cut your fries. Not too thick, and not to thin... about 1/4” wide. Make sure they are all the same length as well. Trim when needed.
Place in a bowl and toss with a couple shakes of cornstarch. Just enough to dust them lightly.
Grapeseed oil, or Olive Oil... drizzle on the oil
If you want a sweet sweet potato fry, sprinkle with cinnamon sugar
If a savory fry is more your speed sprinkle with “COOK’S LINE” seasoning of course, or sea salt and black pepper. The options are endless with seasonings, so have fun with it.
Toss everything together, and lay out on to a lined (parchment or Silpat) cookie sheet. Make sure there’s space between each fry. If your sheet pans are smaller and can’t fit all the fries, break them up into two pans. *read two pan rule above*.
Bake 10-12 minutes until a little browned, remove the pan and flip the freis over, and bake again another 10 minutes. Ovens vary, so keep an eye on them.
Once they’re cooked and ready, serve them up however your creative little mind sees fit. Just make sure you have a side or drizzle of DIRTY LITTLE SECRET sauce. Not just because I make the stuff, but seriously... Dirty Little Secret with sweet potato fries (or any french fry) is amazing! I never really used ketchup before..... now I REALLY do not use ketchup for anything anymore. Including my fries.