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(Alternatively, place everything in a large bowl and toss together.)”,”image”:{“id”:”8e79e2c6a2885a9e3dea3d773dd749f421d0df6a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:757,”created_at”:”2017-02-19T00:00:41.707-05:00″,”updated_at”:”2017-02-19T00:05:37.261-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotato_38263_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1694c366d1ba1d2fafae7621480905a0f15c8d40″,”caption”:”\u003cb\u003eCoat the potato in oil:\u003c/b\u003e Add the 3 tablespoons of oil to the bag or bowl and toss vigorously to coat.”,”image”:{“id”:”1694c366d1ba1d2fafae7621480905a0f15c8d40″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-19T00:05:37.619-05:00″,”updated_at”:”2017-02-19T00:05:37.619-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotato_38269_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”bb6562ac4f159b620503be0ef5081971359d2fd7″,”caption”:”\u003cb\u003eTransfer to a baking sheet:\u003c/b\u003e Coat a rimmed baking sheet with oil. Spread the coated sweet potato out into a single layer on the baking sheet.”,”image”:{“id”:”bb6562ac4f159b620503be0ef5081971359d2fd7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-19T00:05:37.731-05:00″,”updated_at”:”2017-02-19T00:05:37.731-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotato_38278_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4de0096b6fbb88a8a2a367c024e545fdda6f04e0″,”caption”:”\u003cb\u003eRoast:\u003c/b\u003e Roast 15 minutes. Using a flat spatula or turner, flip the sweet potatoes and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 10 minutes more.”,”image”:{“id”:”4de0096b6fbb88a8a2a367c024e545fdda6f04e0″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T08:57:45.830-05:00″,”updated_at”:”2017-02-22T08:57:45.830-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFries_38314.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c4ced53d194a26f5896b3e4e36b9e711233983c3″,”caption”:”\u003cb\u003eSeason and serve:\u003c/b\u003e Sprinkle with additional salt if desired before serving.”,”image”:{“id”:”c4ced53d194a26f5896b3e4e36b9e711233983c3″,”width”:5569,”height”:3713,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-19T00:05:43.344-05:00″,”updated_at”:”2017-02-19T00:05:43.344-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFries_38326_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Mushy sweet potato fries make us sad. Far too often they’re flimsy and limp, and passed off as a more sanctimonious way to eat french fries. But sweet potato fries deserve better. They have all the potential to be as shatteringly crispy as any regular fry, with all the extra flavor and sweetness we’ve come to love in sweet potatoes.
You can have all this without deep frying, double soaking, twice baking, or anything so involved. For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.
Jonathan Wilhoite Blog 