Yesterday I got a hunger for these little Irish pub morsels and made a quick batch of my own out of one half of a sweet 'tator, a pan, and some vegetable oil.
They came out real tasty, but were a bit too soggy and limp for my tastes. How can I firm them up some? Is there some type of batter/breading or seasoning I should be using? I plan on chopping up the second half once I get home from work.
Oh! Oh! One more thing? Does anyone know of any special dips to serve with sweet 'tator fries to take the place of ketchup? I can’t but help think I should be making something special on the side.
Try roasting them slightly first (mainly to sorta dry them out a bit, I believe sweet potatoes are more moist than your standard Idaho), tossing them with a tiny bit of flour, then frying them. Don’t overcook them at any point, then they’ll be mushy no matter what.
As for a dipping sauce, I’d try a sour cream rosemary dip. Rosemary and sweet potatoes LOVE each other, and when has sour cream not improved any potato like substance? I’d just toast a little chopped fresh rosemary or sautee it lightly in a skillet, cool and stir it into sour cream. Maybe a dash of cayenne iffen you’re feeling spunky.
I am sure this works well for pan-frying. I am a proponent of the deep fry and don’t think this second round is necessary. I aim to keep cardiologists in business
The other thing that amatuer deep fryers don’t understand is that you should use a lot of oil. “But,” they think, “Lots of oil means greasy food!”
Wrong! Lots of oil means the oil stays hot when you add the food, which means the food isn’t soaking in tepid oil, which means non-greasy food. When deep frying you’re gonna have a ton of leftover oil anyway, it’s not like you can use half the oil and have the food turn out half as oily. No, the food will absorb whatever oil it absorbs. But the more oil and the hotter the oil is, the LESS oily your food will get.
No, AB’s method is for deep frying, not pan frying. It’s true that you can use just one round, if it’s at the temp that the second round is at for the double-fry method. The tricky part then is cutting the fries small enough not to burn on the outside. The double fry does seem to be the gold standard, though. Ask any restaurant famous for it’s fries, and they will all tell you that they double-fry.
And around here, honey-mustard is the dip of choice for sweet-potato fries.
Another vote for the double frying method. You fry them untill they are just getting some brown on them and remove them from the oil. They should set 5 minutes so the heat cooks the center. Now you put them in the oil again and cook until crispy and browned. The center already cooked so your only worry is getting the outside finished. You’ll have trouble seeing brown on sweet potato fries, but it’s there. I can’t eat them, because the sweetness is to much for me.
Despite how easy these directions were to follow, I screwed them up anyways .
Kay sa rah sa rah, whatever that means. I’m sure the expression is appropriate.
Next time I’ll remember to lightly powder the fries with flour before throwing them into the oil, rather than throwing them in and saying “Holy shit, I forgot to powder them!”, taking them out, flouring them, and then throwing them back in.
I’ll report back soon enough. I’m hellbent on mastering these treats right now.
I’m wanting to master the cooking of shoestring fries rather than wedges, but I’m sure in time I’ll get an idea of how to cook both. For now I’m focusing on thinner, longer fries.
That’s actually very interesting. Thanks!
I was thinking more along the lines of a sweet, syrupy/cinnamony dip, but I’d really like to try honey mustard with french fried sweet potatoes. That could be interesting.
Actually, having just clicked your link, I think I’ll try that out .
Sweet potato chips are difficult to get right. All the sugar tends to brown and taste burnt before the chip is ready. I could never quite get what I wanted.
But I can offer help on dipping sauce - aioli (garlic mayonnaise). Yummy
Personally, I prefer Bacon and Kumara (NZ Sweet Potato) Soup
Agreed. If there’s too much liquid on the outside of the potato (did we mention they should be dry before they go into the oil?) the flour makes a nice disgusting library paste on the outside of each one. It also prevents the fry itself from browning (and in sweet potatoes case, from carmelizing) by putting a barrier up 'tween the tater and the oil. And flour itself doesn’t stick well, so it’s likely to slide off the fry in a most unsatisfying manner.
Now, for seasoned fries, that’s a whole 'nother matter - but then I’d use a corn starch layer between the potato and the seasoned flour batter, not dry flour.
Now, stop that! We’re fighting ignorance here, remember? A *properly *deep fried (i.e., at the right temperature and not overcooked) food has less fat due to the cooking process than your average stir fry or any recipe that starts with: “sautee onions in two tablespoons olive oil”. Alton Brown whipped up a HUGE mess o’ fried fish and chips and measured the oil before and after. He lost less than 1 tablespoon oil in the process - less than one tablespoon of oil in that yummy platter of fish and chips!
Chances are good that most oven fry recipes (y’know, toss the taters in oil and seasonings and then bake) are actually HIGHER in fat than their deep fried counterparts, because usually you need upwards of 1/4 cup of oil to coat all your fries. Lots of that fat moves into the potato as it’s heating up, and the rest coats the fry and doesn’t drain off after cooking.
So fire up that Fry Daddy! We’re having health food tonight!
You’ve gotten good advice on frying them (better advice than I could have given you. . .), but for dips, I’ve had them served in restaurants with cinnamon butter. Yum.
Lots of great info from WhyNot here. All I have to add is that the double fry method is the way the Belgians do it (most likely the original home of the “French fry”) and most of the better restaurants do it this way. It works very well, in my experience.
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