So I’ve been working on a recipe for sometime now for y’all, but I didn’t want to share it until it was just right. I know, very generous of me to taste test batches upon batches of french fries and claim them not as a snack, but as a scientific baking experiment. That means the calories don’t count, right?
Every time sweet potato fries are on the menu at a restaurant, I feel the need to order them. The perfect ones are sweet and salty, crunchy on the outside and soft on the inside. Realizing sweet potatoes are ridiculously cheap and I would be able to limit myself on the serving size (I no longer allow myself to buy Cheez-It Duoz: serving size = 1 box), I figured I could come up with a baked recipe that would be a great movie night snack.
I tried cutting the strips with a knife into normal fry sizes, but this resulted in very uneven baking. The smallest fries were burnt, while the largest ones weren’t crunchy enough for my liking. I then tried to make them into chips using my mandolin, but the chips on the edges of the pan crisped up, while the middle ones laid soggy. Hmf. I then realized, there was a perfect julienne setting on the mandoline for making hash browns or shredding carrots that could be used to make my potatoes into shoestring fries!
Cutting the potato on the long edge, it results in long, stingy fries that crisp up and leave you with a thoroughly lovely snack! Some of the fries are a bit more soft, and some are a bit more crunchy, and the combo of a handful of each is perfectly addictive. Try out this recipe as a Thanksgiving snack this week to curb your guests’ appetites before the turkey is done!
Baked Shoestring Sweet Potato Fries
1 Sweet Potato
Drizzle of Olive Oil
1-2 tsp. Cornstarch
Salt and Pepper
1. Wash and peel your sweet potato. Set your mandolin to the julienne setting. Turn the sweet potato on its side and carefully run your sweet potato over the blades. Continue until your potato is almost gone, being careful not to cut yourself!
2. Place your potato slices into a bowl of water. Stir the slices around, pour out the water, and replace with fresh water. Soak your potatoes for at least 1 hour.
3. Preheat your oven to 375 deg F. Drain the water from you potatoes and lightly dry them with a towel. Place your potatoes into a ziplock bag along with the cornstarch and a sprinkle of salt and pepper. Close the bag and shake vigorously to lightly coat the fries with cornstarch. You want them to all be lightly coated, but not with a thick layer of white (otherwise they will taste like cornstarch).
4. Pour your fries on to a baking sheet and drizzle with olive oil. Stir them up, arrange in to a thin layer, and sprinkle with more salt and pepper. Bake the fries for 10 minutes, remove from the oven, and use a spatula to stir them up. Once again, arrange into a thin layer and place them back into the oven for another 10 minutes.
5. Remove your fries from the oven and place on to a paper towel to crisp up. Serve and eat immediately.
Recipe by Bunny Baubles Blog
Little naked potato.
The question is, carrot sticks or sweet potatoes?
Lightly covered fries with cornstarch and spices.