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How Do You Get Crisp Sweet Potato Fries?
My first attempt was a twice-fried method as used for regular french
fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using a deep fat fryer and peanut oil the first fry was at 300 degrees. Second was at 350 degrees according to the recipe I used. The recipe said the second fry should only take a minute or so until they browned but after 5 minutes, the potatoes never got brown or crisp. The seasoning was terrific (mixture of brown sugar, salt cayenne and cinnamon). They were delicious but not a crispy as a normal white potato french fry. Anyone know the secret to crispy sweet potato fries? |
How Do You Get Crisp Sweet Potato Fries?
Mickey Zalusky > wrote in news:120mm5dm6micbe1
@corp.supernews.com: > My first attempt was a twice-fried method as used for regular french > fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using a > deep fat fryer and peanut oil the first fry was at 300 degrees. Second > was at 350 degrees according to the recipe I used. The recipe said the > second fry should only take a minute or so until they browned but after > 5 minutes, the potatoes never got brown or crisp. The seasoning was > terrific (mixture of brown sugar, salt cayenne and cinnamon). They > were delicious but not a crispy as a normal white potato french fry. > Anyone know the secret to crispy sweet potato fries? Mickey Zalusky, Have you tried using a mandoline that does the waffle cut "twist- technique" slices? That should crisp up pretty fast in a deep fryer or baked. I'm guessing. Andy |
How Do You Get Crisp Sweet Potato Fries?
On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it Andy?
> Mickey Zalusky > wrote in news:120mm5dm6micbe1 > @corp.supernews.com: > >> My first attempt was a twice-fried method as used for regular french >> fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using a >> deep fat fryer and peanut oil the first fry was at 300 degrees. Second >> was at 350 degrees according to the recipe I used. The recipe said the >> second fry should only take a minute or so until they browned but after >> 5 minutes, the potatoes never got brown or crisp. The seasoning was >> terrific (mixture of brown sugar, salt cayenne and cinnamon). They >> were delicious but not a crispy as a normal white potato french fry. >> Anyone know the secret to crispy sweet potato fries? > > > Mickey Zalusky, > > Have you tried using a mandoline that does the waffle cut "twist- > technique" slices? > > That should crisp up pretty fast in a deep fryer or baked. I'm guessing. > > Andy > IME, sweet potatoes never will get as crisp as white potatoes unless you fry virtually all the moisture out of them, and that's not particularly desirable. The starch/sugar balance is considerable different between the two, which accounts for most of the frying difference. Just my 2˘. -- Wayne Boatwright ożo ____________________ BIOYA |
How Do You Get Crisp Sweet Potato Fries?
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19: > On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it Andy? > >> Mickey Zalusky > wrote in news:120mm5dm6micbe1 >> @corp.supernews.com: >> >>> My first attempt was a twice-fried method as used for regular french >>> fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using >>> a deep fat fryer and peanut oil the first fry was at 300 degrees. >>> Second was at 350 degrees according to the recipe I used. The >>> recipe said the second fry should only take a minute or so until >>> they browned but after 5 minutes, the potatoes never got brown or >>> crisp. The seasoning was terrific (mixture of brown sugar, salt >>> cayenne and cinnamon). They were delicious but not a crispy as a >>> normal white potato french fry. Anyone know the secret to crispy >>> sweet potato fries? >> >> >> Mickey Zalusky, >> >> Have you tried using a mandoline that does the waffle cut "twist- >> technique" slices? >> >> That should crisp up pretty fast in a deep fryer or baked. I'm >> guessing. >> >> Andy >> > > IME, sweet potatoes never will get as crisp as white potatoes unless > you fry virtually all the moisture out of them, and that's not > particularly desirable. The starch/sugar balance is considerable > different between the two, which accounts for most of the frying > difference. > > Just my 2˘. Wayne, I dunno either. The only sweet potatoes I eat are the Thanksgiving kind that come casseroled (?) with or without mini marshmellows melted on top. Andy |
How Do You Get Crisp Sweet Potato Fries?
On Sun 05 Mar 2006 02:55:05p, Thus Spake Zarathustra, or was it Andy?
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in > 28.19: > >> On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it Andy? >> >>> Mickey Zalusky > wrote in news:120mm5dm6micbe1 >>> @corp.supernews.com: >>> >>>> My first attempt was a twice-fried method as used for regular french >>>> fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using >>>> a deep fat fryer and peanut oil the first fry was at 300 degrees. >>>> Second was at 350 degrees according to the recipe I used. The >>>> recipe said the second fry should only take a minute or so until >>>> they browned but after 5 minutes, the potatoes never got brown or >>>> crisp. The seasoning was terrific (mixture of brown sugar, salt >>>> cayenne and cinnamon). They were delicious but not a crispy as a >>>> normal white potato french fry. Anyone know the secret to crispy >>>> sweet potato fries? >>> >>> >>> Mickey Zalusky, >>> >>> Have you tried using a mandoline that does the waffle cut "twist- >>> technique" slices? >>> >>> That should crisp up pretty fast in a deep fryer or baked. I'm >>> guessing. >>> >>> Andy >>> >> >> IME, sweet potatoes never will get as crisp as white potatoes unless >> you fry virtually all the moisture out of them, and that's not >> particularly desirable. The starch/sugar balance is considerable >> different between the two, which accounts for most of the frying >> difference. >> >> Just my 2˘. > > > Wayne, > > I dunno either. The only sweet potatoes I eat are the Thanksgiving kind > that come casseroled (?) with or without mini marshmellows melted on top. > > Andy > One of my favorite restaurants serves up some great hand-cut sweet potato fries that are nicely browned on the outside and tender inside, but they are never what I would call crisp. They are delicious. I don't expect them to be really crisp. It's not the nature of sweet potatoes. My mom used to make some really terrific pan fried sweet potatoes. She would slice parboiled fresh sweet potatoes about 3/16" thick, then begin cooking them in a single layer in a large iron skillet containing small amounts of bacon fat and butter, turning once or twice. As they were beginning to brown, she would lightly sprinkle them with granulated sugar, turn and sprinkle with sugar again, which encouraged caramelization almost bordering on "burned". A final finish with a few drops of fresh lemon juice and they were served piping hot. I need to make those sometime! -- Wayne Boatwright ożo ____________________ BIOYA |
How Do You Get Crisp Sweet Potato Fries?
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19: > On Sun 05 Mar 2006 02:55:05p, Thus Spake Zarathustra, or was it Andy? > >> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in >> 28.19: >> >>> On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it >>> Andy? >>> >>>> Mickey Zalusky > wrote in news:120mm5dm6micbe1 >>>> @corp.supernews.com: >>>> >>>>> My first attempt was a twice-fried method as used for regular >>>>> french fries. Peeled and cust sweet potatoes into 1.4-inch >>>>> batons. Using a deep fat fryer and peanut oil the first fry was >>>>> at 300 degrees. Second was at 350 degrees according to the recipe >>>>> I used. The recipe said the second fry should only take a minute >>>>> or so until they browned but after 5 minutes, the potatoes never >>>>> got brown or crisp. The seasoning was terrific (mixture of brown >>>>> sugar, salt cayenne and cinnamon). They were delicious but not a >>>>> crispy as a normal white potato french fry. Anyone know the secret >>>>> to crispy sweet potato fries? >>>> >>>> >>>> Mickey Zalusky, >>>> >>>> Have you tried using a mandoline that does the waffle cut "twist- >>>> technique" slices? >>>> >>>> That should crisp up pretty fast in a deep fryer or baked. I'm >>>> guessing. >>>> >>>> Andy >>>> >>> >>> IME, sweet potatoes never will get as crisp as white potatoes unless >>> you fry virtually all the moisture out of them, and that's not >>> particularly desirable. The starch/sugar balance is considerable >>> different between the two, which accounts for most of the frying >>> difference. >>> >>> Just my 2˘. >> >> >> Wayne, >> >> I dunno either. The only sweet potatoes I eat are the Thanksgiving >> kind that come casseroled (?) with or without mini marshmellows >> melted on top. >> >> Andy >> > > One of my favorite restaurants serves up some great hand-cut sweet > potato fries that are nicely browned on the outside and tender inside, > but they are never what I would call crisp. They are delicious. I > don't expect them to be really crisp. It's not the nature of sweet > potatoes. > > My mom used to make some really terrific pan fried sweet potatoes. > She would slice parboiled fresh sweet potatoes about 3/16" thick, then > begin cooking them in a single layer in a large iron skillet > containing small amounts of bacon fat and butter, turning once or > twice. As they were beginning to brown, she would lightly sprinkle > them with granulated sugar, turn and sprinkle with sugar again, which > encouraged caramelization almost bordering on "burned". A final > finish with a few drops of fresh lemon juice and they were served > piping hot. I need to make those sometime! So your Mom is/was a family cookin' gourmet cook?!! Mine was too. Andy |
How Do You Get Crisp Sweet Potato Fries?
On Sun 05 Mar 2006 04:03:55p, Thus Spake Zarathustra, or was it Andy?
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in > 28.19: > >> On Sun 05 Mar 2006 02:55:05p, Thus Spake Zarathustra, or was it Andy? >> >>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in >>> 28.19: >>> >>>> On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it >>>> Andy? >>>> >>>>> Mickey Zalusky > wrote in news:120mm5dm6micbe1 >>>>> @corp.supernews.com: >>>>> >>>>>> My first attempt was a twice-fried method as used for regular >>>>>> french fries. Peeled and cust sweet potatoes into 1.4-inch >>>>>> batons. Using a deep fat fryer and peanut oil the first fry was >>>>>> at 300 degrees. Second was at 350 degrees according to the recipe >>>>>> I used. The recipe said the second fry should only take a minute >>>>>> or so until they browned but after 5 minutes, the potatoes never >>>>>> got brown or crisp. The seasoning was terrific (mixture of brown >>>>>> sugar, salt cayenne and cinnamon). They were delicious but not a >>>>>> crispy as a normal white potato french fry. Anyone know the secret >>>>>> to crispy sweet potato fries? >>>>> >>>>> >>>>> Mickey Zalusky, >>>>> >>>>> Have you tried using a mandoline that does the waffle cut "twist- >>>>> technique" slices? >>>>> >>>>> That should crisp up pretty fast in a deep fryer or baked. I'm >>>>> guessing. >>>>> >>>>> Andy >>>>> >>>> >>>> IME, sweet potatoes never will get as crisp as white potatoes unless >>>> you fry virtually all the moisture out of them, and that's not >>>> particularly desirable. The starch/sugar balance is considerable >>>> different between the two, which accounts for most of the frying >>>> difference. >>>> >>>> Just my 2˘. >>> >>> >>> Wayne, >>> >>> I dunno either. The only sweet potatoes I eat are the Thanksgiving >>> kind that come casseroled (?) with or without mini marshmellows >>> melted on top. >>> >>> Andy >>> >> >> One of my favorite restaurants serves up some great hand-cut sweet >> potato fries that are nicely browned on the outside and tender inside, >> but they are never what I would call crisp. They are delicious. I >> don't expect them to be really crisp. It's not the nature of sweet >> potatoes. >> >> My mom used to make some really terrific pan fried sweet potatoes. >> She would slice parboiled fresh sweet potatoes about 3/16" thick, then >> begin cooking them in a single layer in a large iron skillet >> containing small amounts of bacon fat and butter, turning once or >> twice. As they were beginning to brown, she would lightly sprinkle >> them with granulated sugar, turn and sprinkle with sugar again, which >> encouraged caramelization almost bordering on "burned". A final >> finish with a few drops of fresh lemon juice and they were served >> piping hot. I need to make those sometime! > > > So your Mom is/was a family cookin' gourmet cook?!! Mine was too. Yes, Mom was one of the best Southern cooks I've ever known. My last food memory of her was her legendary fresh coconut cake that she baked a few days before she passed away. She was a great cook and a great teacher (to me). What was your favorite thing that your Mom cooked? -- Wayne Boatwright ożo ____________________ BIOYA |
How Do You Get Crisp Sweet Potato Fries?
On Sun 05 Mar 2006 04:20:36p, Thus Spake Zarathustra, or was it Mickey
Zalusky? > >>>Have you tried using a mandoline that does the waffle cut "twist- >>>technique" slices? >>> >>>That should crisp up pretty fast in a deep fryer or baked. I'm >>>guessing. >>> >>>Andy >>> >> >> >> IME, sweet potatoes never will get as crisp as white potatoes unless >> you fry virtually all the moisture out of them, and that's not >> particularly desirable. The starch/sugar balance is considerable >> different between the two, which accounts for most of the frying >> difference. >> >> Just my 2˘. >> > I think you're right. When I bake a sweet potato, it has a lot more > moisture than a regular white potato. I've seen recipes for sweet > potato fries make in a hot (400 or 450 degree) oven. I'll probably give > that method a try. Thanks for the comments. Yes, that might actually work better. -- Wayne Boatwright ożo ____________________ BIOYA |
How Do You Get Crisp Sweet Potato Fries?
Mickey Zalusky wrote:
> My first attempt was a twice-fried method as used for regular french > fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using a > deep fat fryer and peanut oil the first fry was at 300 degrees. > Second was at 350 degrees according to the recipe I used. The recipe > said the second fry should only take a minute or so until they > browned but after 5 minutes, the potatoes never got brown or crisp. > The seasoning was terrific (mixture of brown sugar, salt cayenne and > cinnamon). They were delicious but not a crispy as a normal white > potato french fry. Anyone know the secret to crispy sweet potato > fries? IMHO, they must be cut very thin as in "shoestring" fries. Sweet potatoes are not the same as white potatoes used in french fries. Sweets are much more moist. Have you ever baked a white baking potato and sweet potato? When you split open the white potato, it's fluffy but a bit dry. Split open the sweet potato; it's fluffy but moist. So you need a thin cut of the sweet potato and faster cooking in hot oil, not twice cooking as in 'Belgian' fries. It's also been my experience with sweet potatoes they absorb oil more easily so again, thin cut, fried hot and quick. Then drain, season and serve. Jill |
How Do You Get Crisp Sweet Potato Fries?
On 5 Mar 2006 22:52:00 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote: >IME, sweet potatoes never will get as crisp as white potatoes unless you >fry virtually all the moisture out of them, and that's not particularly >desirable. Right. Even the ones I've had from a commercial fryer have been a bit wilty. If you just know to expect it, it's not a big deal. serene |
How Do You Get Crisp Sweet Potato Fries?
On 6 Mar 2006 00:26:13 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote: >What was your favorite thing that your Mom cooked? Her matzoh balls, hands down. No, wait, her chopped liver. Dammit, maybe it's her spaghetti sauce that takes a day and a half to cook. Damn. Hard choices. (Garlicky lamb roast. Pork-stuffed wontons. Latkes! How could I forget latkes? Chicken and rice casserole. And on and on and on.) The other day, I was talking to her on the phone. God, I miss her so much. We had a lonnnnnng conversation about all my favorite things that she makes. Some of her own mother's recipes are lost to time, and I'm trying to learn all of my mom's before I lose her. The one thing she wished she had learned from her mom is her chopped herring recipe, and we've decided to try to duplicate it. Too bad we're now 500 miles apart. serene |
How Do You Get Crisp Sweet Potato Fries?
In article >,
serene > wrote: > On 6 Mar 2006 00:26:13 +0100, Wayne Boatwright > <wayneboatwright_at_gmail.com> wrote: > > >What was your favorite thing that your Mom cooked? > > Her matzoh balls, hands down. > > No, wait, her chopped liver. > > Dammit, maybe it's her spaghetti sauce that takes a day and a half to > cook. > > Damn. Hard choices. > > (Garlicky lamb roast. Pork-stuffed wontons. Latkes! How could I > forget latkes? Chicken and rice casserole. And on and on and on.) > > The other day, I was talking to her on the phone. God, I miss her so > much. We had a lonnnnnng conversation about all my favorite things > that she makes. Some of her own mother's recipes are lost to time, > and I'm trying to learn all of my mom's before I lose her. The one > thing she wished she had learned from her mom is her chopped herring > recipe, and we've decided to try to duplicate it. Too bad we're now > 500 miles apart. > > serene 500 miles is only a 10 hour drive..... :-) -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
How Do You Get Crisp Sweet Potato Fries?
Every year at thanksgiving, before I deep fry the turkey, I make sweet
potato potato chips. They are always crispy. But I think they are crispy because they are so thin. ScottR |
How Do You Get Crisp Sweet Potato Fries?
I haven't tried this, but would it work to dredge the sweet potato
rounds in a little flour or corn starch before frying? I'm thinking the outer edge would be crispy, and the insides would be soft. --Lia |
How Do You Get Crisp Sweet Potato Fries?
In article >,
serene > wrote: > On 6 Mar 2006 00:26:13 +0100, Wayne Boatwright > <wayneboatwright_at_gmail.com> wrote: > > >What was your favorite thing that your Mom cooked? > > Her matzoh balls, hands down. > > No, wait, her chopped liver. > > Dammit, maybe it's her spaghetti sauce that takes a day and a half to > cook. > > Damn. Hard choices. > > (Garlicky lamb roast. Pork-stuffed wontons. Latkes! How could I > forget latkes? Chicken and rice casserole. And on and on and on.) > > The other day, I was talking to her on the phone. God, I miss her so > much. We had a lonnnnnng conversation about all my favorite things > that she makes. Some of her own mother's recipes are lost to time, > and I'm trying to learn all of my mom's before I lose her. The one > thing she wished she had learned from her mom is her chopped herring > recipe, and we've decided to try to duplicate it. Too bad we're now > 500 miles apart. Just about the nicest thing my mother ever did for me was to give me a hand-written cookbook containing all the family faves, while she was still in good enough health to be able to help me when I didn't understand things. In fact, I made two dishes out of that book for dinner tonight -- her meatloaf, and my grandmother's stewed potatoes and onions. Isaac |
How Do You Get Crisp Sweet Potato Fries?
On Wed, 08 Mar 2006 05:46:16 -0600, OmManiPadmeOmelet
> wrote: >In article >, > serene > wrote: > >> [my mom] >> Too bad we're now >> 500 miles apart. >> > >500 miles is only a 10 hour drive..... :-) For me, it's around 7 hours. :-) I see her a few times a year. Still, I miss her. Serene |
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