Description
Ingredients
Units
Scale
- 1 1/4 – 1 1/2 lbs sweet potatoes, peeled and cut into 1/4-inch thick fries
- 3 Tablespoons arrowroot starch (can substitute corn starch, potato starch or tapioca flour)
- 1/4 cup avocado oil (or oil of your choice)
- 2 teaspoons salt
Instructions
- Move both oven racks, one under the other, to the center of the oven. Preheat oven to 425°. (If you have convection in your oven, it works to use that, too.)
- Cover two sheet-pans with parchment paper. (You could use foil or even just the bare tray. Covering it just makes clean up so easy.)
- Peel sweet potatoes and cut into fries that are about 1/4-inch thick. I find that it’s easiest to cut the sweet potato in half, lengthwise. (If the potato is particularly long, you could cut it in half width-wise, too, to make it easier to work with.) Working with one half at a time, place it flat side down on the cutting board. Use a sharp chef’s knife to cut that half into 1/4-inch strips. Now you can take your “planks” and split them down the middle (or even in thirds, if it’s a large sweet potato) to get, roughly 1/4-inch thick fries. This is the part of the process that takes the longest, but with a little practice, you’ll eventually be able to complete it in 10 minutes or less.
- Put the cut fries into a gallon zip-top bag.
- Add the arrowroot powder and salt. (Use the starch you have on hand in your pantry, i.e. cornstarch, potato starch, or tapioca powder. *SEE NOTE)
- Close the bag and shake, vigorously,
- Open the bag and add the oil.
- Close bag and shake vigorously.
- Arrange the fries across the two prepared cookie sheets, in single layers. Fries should not be stacked on top of each other.
- Roast in preheated oven for 15 minutes.
- Remove trays from oven and flip the fries. Return to the oven, rotating each tray to the opposite rack that it was on previously.
- Continue roasting for 10-15 minutes, until your fries are crisp. (Fries will get even crisper as they cool.)
- Remove from oven and taste one. Add additional salt, if needed.
- Serve.
Notes
*NOTE
- Potato Starch and Potato Flour are completely different products. They CANNOT be interchanged. Only potato starch will work in this recipe.
- Tapioca Starch is sold labeled as starch or flour. Both are the same thing.
- Arrowroot Powder is sold labeled as powder, starch or flour. All three are the same thing.
I have only made this recipe with arrowroot starch, because it is commonly on my pantry shelf. I would not hesitate to try any of the other suggested starches, because I have cooked with all of them and find them to be fairly interchangeable, as coatings. However, the results I achieved above were reached using arrowroot powder.
- Prep Time: 15 minutes
- Cook Time: 30
- Category: Side Dish, Snack, Appetizer
- Cuisine: American