Food blogger Sarah Britton recently shared with her readers a delicious fry recipe.
- One, size matters. By this I mean that the fries need to be the same thickness otherwise they will cook at different rates, and that they should be sliced somewhere in the 1cm (¼ – ½ inch) ballpark range.
- Two, rinse well. Although some recipes claim that soaking the fries for up to 8 hours has a profoundly positive effect on crispness, mine have always been worse after soaking. I do agree however, that rinsing the fries just after they’ve been cut does help. This step removes some of the starch from the vegetable and helps improve crispness while baking. It is also important after this step to dry the fries well. The more water you can remove from their exterior, the better.
- Three, these fries need their space. Much like mushrooms, if the sweet potatoes are too close together on the baking tray, they will steam each other. Steam equals soggy. No thanks.
For full recipe, visit her post.
Photographs and Quotes by Sarah Brittion