Sweet Potato Fries
Ingredients
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- 2 pounds sweet potatoes – peeled and cut into 0.25-inch-thick matchsticks (~7 medium sweet potatos)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1/2 teaspoons paprika
- 1/2 teaspoons garlic powder
- 48 ounces vegetable oil
Instructions
1. In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder; set aside.
2. Peel the sweet potatoes and cut into 0.25-inch-thick matchsticks, 3–4 inches long; blot dry with towels.
3. Just before frying, toss with cornstarch until lightly dusted, shaking off any excess.
4. Heat the vegetable oil in a deep, heavy pot to 325°F, filling to about 2 inches depth and using a thermometer for accuracy.
5. Fry in 3–4 small batches until just tender and pale, 3–4 minutes per batch; do not brown. Drain on a rack and let rest 15 minutes while increasing the oil to 375°F.
6. Return batches to the hot oil and cook until crisp and deep golden at the edges, 2–3 minutes. Transfer to a large bowl.
7. Immediately sprinkle with the reserved seasoning blend and toss to coat. Serve hot.
Sweet potato fries are a craveable balance of sweet and salty, with a shattering crisp exterior and a creamy, tender center. Their natural sugars caramelize at the edges during frying, giving a gentle sweetness that pairs well with savory seasonings. They’re satisfying on their own or beside burgers, grilled meats, and sandwiches, and they take well to a range of dips without needing any elaborate sauces.
Although sweet potatoes have deep roots in the Americas, the fry format is a relatively modern popularization in North American restaurants and diners. Versions likely appeared in the U.S. South, where sweet potatoes have long been staples, and spread widely through the late 20th century as an alternative to russet fries. By the 2000s, they became a gastropub fixture, celebrated for their color, flavor, and contrast to classic potato fries.