I don’t make fries in deep fryers anymore. This method works like gangbusters on spuds, yams and sweet potatoes. No more soggy fries ten minutes after they come out of the fryer. These will remain crispy.
You can use vegetable oil or olive oil for regular potatoes, depending on your taste preference with a dish. If you’re making burgers, just plain vegetable is best. Olive oil will work for pork or other dishes with a less basic palate. Or, rather, a flavor that will agree with the distinctive notes of olive oil. It’s up to you and what you think you’ll like with your dish. I’m really good at pairing, and just because it’s a chicken dish doesn’t mean that olive oil is the better oil. Thinking about how these flavors will interact is important.
For yams and sweet potatoes use coconut oil. You’ll thank me. They turn out like candy, but they’re good for you!
What you will need: large cookie sheet (preferably light metal not dark), spud of your choice (in this case sweet potato–try the long, unbent ones), oil of choice, sea salt, knife for chopping, peeler.
- Preheat oven to 350°. Wash and peel your sweet potato.
- Cut into french fries (long spears). Arrange on cookie tray so they’re each laying flat and orderly, but not touching.
- Use your knife to shave the cold coconut oil onto the fries. Use an ample amount. You’re not deep frying, but you want a good layer of oil on the tray, so your fries don’t burn or dry out.
- Put in oven.
- Turn fries when the underside has browned slightly and continue baking until the other side is also browned. The fries will be soft, so take care. You will need to remove the tray from the oven. I use my fingers to turn them, but I have asbestos fingers from years of cooking. Gauge if the temperature is too high by seeing if there is char on the fries. Lower the oven to 325° if needed.
- When the fries are browned on both sides, remove the tray from the oven.
- Place fries on paper towels to blot the oil and sprinkle with milled sea salt. You’re ready to serve.