Here are some suggestions on how you can more oomph to this dish: Now, they are no longer secrets! Go ahead and try this recipe. Hence, add it towards the end just right before you feast on them. Adding salt in the end: If you put it before cooking, it can draw out moisture which will make the result soggy.And just in any other fried food, this adds crispiness. Cooking with cornstarch: This also removes the excess fat, leaving the strips just greased and not soaked.Removing the starch: Soaking removes as much starch as possible in the spuds that can make them soggy if you skip this process.The recipe described in this post is designed to give the crispiest fries due to the following: What is the secret to crispy sweet potato fries? Serve: Let the fries rest for a few more minutes, season with salt, and then, serve while still warm.Cook for 15 minutes more until brown and crispy. Then, flip each strip to cook the other side. Put the baking sheet in the preheated oven and cook for 15 minutes. Roast: Arrange the strips into a single layer on a sheet pan.Then, sprinkle the spice mix over the oiled spuds until the starch absorbs any excess olive oil. In another large bowl, combine all the other ingredients except for the salt. Prep the oven: Preheat the oven to 425 degrees F and be ready with your paper-lined baking sheet or parchment paper.Then, soak the strips in cold water for at least half an hour. Cut the sweet potatoes evenly into 1/4-inch wide strips. Prep the spuds: First, clean them under cold water, to remove any excess dirt.But you can use whatever seasoning you prefer here. Seasoning: I use a simple mixture of garlic powder, onion powder, dried parsley, smoked paprika, salt, and black pepper.You can find it at your local grocery store in the baking department.
Cornstarch: This is what gives the wedges the crispiness on the outside.
#Are sweet potato fries healthier skin
I love to bake them with the skin on them for extra-crispy texture.
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