Try, try again — and then keep trying until you finally figure it out. That’s what I did with this recipe for sweet potato fries.
Over the past few months I tried making sweet potato fries that were somewhat soft on the inside and a bit crisp on the outside. My first couple attempts were failures due to too much oil that left the fries soggy. When I reduced the amount of oil, the fries still didn’t get crisp, so I started lining the baking sheet with parchment paper. That helped a great deal, but there was still too much oil. I needed something to soak it up. I read someone else’s recipe for sweet potato fries, and they said they added cornstarch, so I did the same. The fries were almost there, they just needed more seasoning. I’m glad to say that, on about my seventh attempt, I got a recipe I can use again for sweet potato fries.
This recipe makes a single serving, but can easily be multiplied to make as much as you want. Enjoy.
1 sweet potato
1 tablespoon olive oil or vegetable oil
1 1/2 tablespoons arrowroot or cornstarch
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat oven to 425 degrees. Meanwhile, peel potato and cut into 1/4-inch strips, or as uniformly as possible so they fries cook evenly.
Line a baking sheet with parchment paper. Fill a one-gallon sealable plastic bag with the arrowroot, ginger, salt and cayenne pepper.
On either a cutting board, in a bowl, or in another bag, drizzle the olive oil over the cut potato. Mix until fries are evenly coated. Put the potato pieces in the bag with the dry mixture. Seal the bag and shake until fries are evenly coated.
Place fries on the parchment paper in a single layer. Be sure to avoid crowing so they don’t stick together and keep from getting crisp. Bake for 15 minutes, then remove from oven, turn fries over, and bake for about 15 minutes more, or until slightly crispy. Serve hot.