Extra Crispy Sweet Potato Fries

1 hour
30 minutes
90 minutes
4 to 5 servings
I finally cracked the secret to making the crispiest sweet potato fries to ever exist! It does take a bit of time and a few steps but once you take that first bite and hear that crunch, it will be more than worth it. No more soggy sweet potatoes ever again!
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Extra Crispy Sweet Potato Fries

I finally cracked the secret to making the crispiest sweet potato fries to ever exist! It does take a bit of time and a few steps but once you take that first bite and hear that crunch, it will be more than worth it. No more soggy sweet potatoes ever again!

If you’ve ever made Garlic Parmesan Fries from the blog, this process will sound very familiar. There is only one step that is a bit different but for the most part, it’s pretty straightforward.

PREPARING THE POTATOES

Start out by rinsing the sweet potatoes first. Even though you are peeling them, you have to wash them well to remove any dirt since you will be handling them.

After rinsing, peel the potatoes completely clean. First, cut each potato vertically into rectangular slices about 1/4 an inch thick. Then cut across to make the signature fry shape. I like to make them thin but you can make them as thin or as thick as you’d like depending if you like shoestring fries, fast food fries, or steak fries.

NOTE: Sweet potato is a lot more tough to cut than regular russet potatoes. To make it easier to cut, just slice a small piece off the long side of the potato to create a flat surface. This way, the potato won’t wobble when slicing it. This will not only make it easier to cut but also reduce the risk of hurting yourself with the knife.

Transfer to a bowl filled with ice and water and let it soak for 30 minutes. The cold water helps with removing excess starch and crisping up the potatoes later. The longer it sits in the ice, the better. 

Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.

The Secret to Crispyness

Now the next step is boiling the potatoes! There are a lot of steps to making these French fries and it may seem tedious, but trust me all the time and effort is worth it. Bring salted water to a boil in a pot and add the potatoes/French fries. Boil just for 3 to 5 minutes and NOT ANY LONGER or they will break. To be on the safer end, boil closer to 3 to 4 minutes. You don’t want them to be too soft where they break. We are just parboiling to help achieve that crispy layer with a soft, fluffy interior.

After that, pat the fries completely dry and add them to a bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.

In another bowl, combine cornstarch with cold seltzer water to create a batter consistency.

From Potatoes to French Fries

Heat oil in a frying pan over medium-low heat until the oil reaches about 275°F. You don’t want to be the oil to be that hot for the first fry. Dip a few fries at a time into the cornstarch batter and then add to the oil. Quickly shake them around right when adding them in to avoid sticking. Flash fry for 4 to 6 minutes. They will not be golden but they’ll hold their shape well. Fry in batches so the pan is not over-crowded. Transfer to a wire rack to drain any excess oil.

Get the oil hotter now, about 350°F. Add the fries back in and fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up. Transfer to a wire rack again to drain any excess oil. Sprinkle with a little bit of salt.

Enjoy with some ketchup or your favorite dipping sauce.

Craving More Potatoes? Try These Recipes Out

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Extra Crispy Sweet Potato Fries

I finally cracked the secret to making the crispiest sweet potato fries to ever exist! It does take a bit of time and a few steps but once you take that first bite and hear that crunch, it will be more than worth it. No more soggy sweet potatoes ever again!

I finally cracked the secret to making the crispiest sweet potato fries to ever exist! It does take a bit of time and a few steps but once you take that first bite and hear that crunch, it will be more than worth it. No more soggy sweet potatoes ever again!

1 hour
30 minutes
90 minutes
4 to 5 servings

Ingredients

POTATOES
  • 3 large sweet potatoes
  • 2 to 3 tablespoons cornstarch
  • vegetable oil, for frying
BATTER
  • 1/2 cup cornstarch
  • 3/4 to 1 cup cold seltzer water
OTHER
  • salt, for the fries

Instructions

  1. Rinse and peel the potatoes completely.
  2. Cut each potato vertically into rectangular slices, about 1/4 inch thick. Then cut across to make the signature fry shape, also 1/4 inch. I like to make them thin but you could cut them as thick or thin as you'd like.
  3. Transfer to a bowl filled with ice and water and let it soak for 30 minutes.
  4. Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.
  5. Bring water to a boil in a pot and add the potatoes in. Boil just for 3 to 5 minutes. You don't want them to be soft where they break. We are just parboiling to help achieve that crispy layer.
  6. Pat the fries completely dry and add them to a tray or large bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.
  7. To a small bowl, mix together cornstarch and seltzer water.
  8. Heat oil in a frying pan over medium-low heat until the oil reaches about 250°F. You don't want to be the oil to be that hot for the first fry.
  9. Add the French fries and flash fry for 4 to 6 minutes. They will not be golden but they'll hold their shape well. Fry in batches so the pan is not over-crowded.
  10. Get the oil hotter now, about 350°F. Add the fries back in and fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up.
  11. Transfer to a wire rack to drain any excess oil. Sprinkle a little bit of salt.
  12. Enjoy with ketchup or your favorite dipping sauce!
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