Come to Mama! Seriously. How gorgeous is that shot? As soon as I saw it, “repin” was kind of an unconscious gesture. This recipe highlights what have been deemed “Guaranteed Crispy” by their blogger, Karen the rock star from The Art of Doing Stuff, and I was determined to prove whether or not her claim was true. And heck, if something went wrong? I’d still have oven-roasted sweet potatoes, on some level. WIN.
The recipe calls for some creative twists on a traditional fry. Namely, Karen says that to get he crispiest sweet potato fry possible — rather than a limp, lifeless hunk o’ sweet potato — you have to follow a few crucial steps.
- Cut your potatoes into thinner-than-steak-fries but thicker-than-shoestring size fries.
- Soak them for at least an hour, and up to overnight. (I soaked mine for about 2 or 3 hours, mostly because I had to run some sort of errand.) A bath for your fries? Yup. Turns out it helps them end up crispier due to something magical and science-y about starches.
- Coat them with cornstarch.
Hold up. That stuff you use to thicken gravy when no one’s looking?
Yup. Cornstarch. According to Karen, the best way to achieve a crispy sweet potato fry is to add 1-2 tbsp of cornstarch to a plastic bag; add your pre-soaked and now-dried fries; shake ’em up, shake-and-bake style; then, lay them out on a nonstick cookie sheet, drizzle & toss with olive oil, and bake at 425 degrees for 15-20 minutes, flipping once.
And, lo and behold, when I was done, I had … these!
My verdict, in terms of a) How well the recipe was written / how easy it was to follow, and b) How the recipe actually turned out?
4 out of 5 Pinterest P’s. While I think a few more tries will render a better cornstarch-to-olive-oil ratio, the fries were crispy on the outside, moist on the inside, and very, very delicious. Cornstarch. Whoda thunkit? Give ’em a try and let me know how yours turn out!