HOME > Chowhound > Home Cooking >

making sweet potato fries

l
lagatta Sep 12, 2007 07:38 AM

I tried to make them once and it was not a great success. They were very tasty, but ... un peu molles - and yes, of course I gave them two oil baths. Any tricks?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    maisonbistro RE: lagatta Sep 12, 2007 08:27 AM

    I just got lambasted on another board (I think it was the South board) for saying that I boil my ribs first. I do it for 5 minutes (a full rolling boil) and then let them cool. I smother them with sauce (homemade natch) and let them sit, overnight is best, however long you have is fine. Then I bake them in a slow oven (300) for about 1 hour, covered in foil. I then jack up the heat to 400, remove the foil, and let them caramelize. About - 20 mins.

    I have made them for most of my clients and I have to say, they are an oft requested fave.

    7 Replies
    1. re: maisonbistro
      mainsqueeze RE: maisonbistro Sep 12, 2007 08:30 AM

      I think Lagatta was inquiring on how to make sweet potato fries.

      1. re: mainsqueeze
        m
        maisonbistro RE: mainsqueeze Sep 12, 2007 08:50 AM

        ROFLMAO - sorry. I just read the post quickly.

        Was the second cooking in 350-360 oil?

        1. re: maisonbistro
          l
          lagatta RE: maisonbistro Sep 12, 2007 08:53 AM

          I don't have a thermometer, but I'd think about that. I have cooked (potato) frites several times with no problems.

          1. re: lagatta
            cherylmtl RE: lagatta Sep 12, 2007 08:57 AM

            Maybe it's the moisture/starch content of them - I find they tend to be soggier than regular fries when I have them in restaurants, unless they're extremely thinly cut. Just a guess, as I've never done sweet potato fries at home, only regular potatoes...

            1. re: lagatta
              m
              maisonbistro RE: lagatta Sep 12, 2007 09:11 AM

              Try dusting them with some corn starch - and only cook them once - but you need at least 350 steady - do not overcrowd the pan.

              1. re: maisonbistro
                l
                lagatta RE: maisonbistro Sep 12, 2007 09:39 AM

                I was thinking of doing them tempura style, next time, and take advantage of the contrast between softness and crispiness.

                I don't have a dedicated fryer with an integrated thermometer, and don't fry often enough to get one (they are easy to find at garage sales, by the way, the good ones from France).

                1. re: lagatta
                  m
                  maisonbistro RE: lagatta Sep 12, 2007 10:32 AM

                  A standard candy thermometer will do you fine. I used that for the longest time. What you can buy at a garage sale is a large pot, fill it with your choice of frying fat - and keep that in the deep dark recesses of your refrigeratory, to bring out when in need of some deep fried goodness.

                  I've had them tempura style, at Tribeca (RIP) - not bad. Witha aioli.... YUM.

      2. l
        laurendlewis RE: lagatta Sep 12, 2007 11:03 AM

        Not frying but -- I slice them in rounds very thinly, coat with oil/s/p and bake. Flip halfway through. They get very crispy - almost too much, so watch carefully.

        Show Hidden Posts