# How do I make my sweet potato french fries crispy? **URL:** \ **Category:** Cafe Society\ **Created:** [May 8, 2007, 10:27pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308 "2007-05-08T22:27:10Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![JoeSki](https://avatars.discourse-cdn.com/v4/letter/j/b487fb/32.png) [@JoeSki](https://boards.straightdope.com/u/JoeSki)\ **Post date:** [May 8, 2007, 10:27pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/1 "2007-05-08T22:27:10Z")
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. ---
**Author:** ![lokij](https://avatars.discourse-cdn.com/v4/letter/l/5e9695/32.png) [@lokij](https://boards.straightdope.com/u/lokij)\ **Post date:** [May 8, 2007, 10:33pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/2 "2007-05-08T22:33:59Z")
[QUOTE=JoeSki] 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. [/QUOTE] 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. ---
**Author:** ![whole\_bean](https://avatars.discourse-cdn.com/v4/letter/w/96bed5/32.png) [@whole\_bean](https://boards.straightdope.com/u/whole_bean)\ **Post date:** [May 8, 2007, 10:34pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/3 "2007-05-08T22:34:41Z")
[QUOTE=JoeSki] 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. [/QUOTE] deep fry them in hot, hot, hot oil. i believe the key to crispiness in all things fried is to deep frying them . . . . in hot, hot , hot oil. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [May 8, 2007, 10:43pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/4 "2007-05-08T22:43:53Z")
[QUOTE=whole bean] deep fry them in hot, hot, hot oil. i believe the key to crispiness in all things fried is to deep frying them . . . . in hot, hot , hot oil. [/QUOTE] Close. The key is to fry them twice in hot and then hotter oil, or fry them once and then bake them. I’ll let the lord and master explain: > [@](#): > > AltonBrown: There are two ways to make French fries. On our recent show “Fry Hard,” we advocated first blanching the fries in 325 degree oil, then removing them, letting them drain, and then finishing them in hotter oil. The point was to cook the fry just until it became limp and floppy, but not greasy. Finishing it in the much hotter oil serves two purposes - besides providing enough heat to brown the potatoes, it was hot enough to make the water inside the potato boil. That water then turned to steam, and pushed out from the inside of the potato, preventing the oil from entering. The result - crispy on the outside, soft on the inside, not greasy. There is another way. If you start your French fries in medium-hot oil - around 300- 325 degrees - and remove them when they just become barely floppy, you can drain them, let them cool, and then finish cooking them in a 500-degree oven on a baking sheet, preferably with a draining rack. There will be just enough oil left on the fries from the first cooking to brown up the fries. The worst thing you can do for French fries is cook them in oil that’s not hot enough. The moisture in the fry can’t convert to steam, and the fry will become oil saturated. That’s just not right. [From here](http://www.goodeatsfanpage.com/References/TheInterviews/TheChat2000-07-17.htm) 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. ---
**Author:** ![whole\_bean](https://avatars.discourse-cdn.com/v4/letter/w/96bed5/32.png) [@whole\_bean](https://boards.straightdope.com/u/whole_bean)\ **Post date:** [May 8, 2007, 11:12pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/5 "2007-05-08T23:12:15Z")
[QUOTE=WhyNot] Close. The key is to fry them twice in hot and then hotter oil, or fry them once and then bake them. I’ll let the lord and master explain: [From here](http://www.goodeatsfanpage.com/References/TheInterviews/TheChat2000-07-17.htm) 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. [/QUOTE] 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 😉 ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [May 9, 2007, 12:24am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/6 "2007-05-09T00:24:38Z")
The other variable,not mentioned in the OP,is size of the slice.Temperature of the oil and immersion time are the dance partners. ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [May 9, 2007, 12:58am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/7 "2007-05-09T00:58:47Z")
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. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [May 9, 2007, 1:03am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/8 "2007-05-09T01:03:26Z")
Yep, lots of 375° oil is the key. Re-frying doesn’t hurt either. I don’t find that sweet potato fries need any dips or suchlike, a light dusting of coarse salt and you are in happyland! ---
**Author:** ![bouv](https://avatars.discourse-cdn.com/v4/letter/b/bc8723/32.png) [@bouv](https://boards.straightdope.com/u/bouv)\ **Post date:** [May 9, 2007, 2:06am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/9 "2007-05-09T02:06:32Z")
[QUOTE=whole bean] 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 😉 [/QUOTE] 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. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 9, 2007, 2:46am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/10 "2007-05-09T02:46:12Z")
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. ---
**Author:** ![Doug\_Bowe](https://avatars.discourse-cdn.com/v4/letter/d/df788c/32.png) [@Doug\_Bowe](https://boards.straightdope.com/u/Doug_Bowe)\ **Post date:** [May 9, 2007, 4:34am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/11 "2007-05-09T04:34:02Z")
This works for russets. You might try putting a little corn startch in the oil. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [May 9, 2007, 4:39am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/12 "2007-05-09T04:39:22Z")
Honey Mustard? Interesting notion. But, I submit, not as interesting as [this!](http://en.wikipedia.org/wiki/Marshmallow_fluff) Didn’t you ever eat a Thanksgiving dinner? ---
**Author:** ![JoeSki](https://avatars.discourse-cdn.com/v4/letter/j/b487fb/32.png) [@JoeSki](https://boards.straightdope.com/u/JoeSki)\ **Post date:** [May 9, 2007, 5:49am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/13 "2007-05-09T05:49:06Z")
I went with this method [QUOTE=WhyNot] Close. The key is to fry them twice in hot and then hotter oil, or fry them once and then bake them. [/QUOTE] 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. [QUOTE=Carson O’Genic] The other variable,not mentioned in the OP,is size of the slice.Temperature of the oil and immersion time are the dance partners. [/QUOTE] 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. [QUOTE=Lemur866] 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. [/QUOTE] That’s actually very interesting. Thanks! [QUOTE=kaylasdad99] Honey Mustard? Interesting notion. [/QUOTE] 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 😛 . ---
**Author:** ![si\_blakely](https://avatars.discourse-cdn.com/v4/letter/s/d9b06d/32.png) [@si\_blakely](https://boards.straightdope.com/u/si_blakely)\ **Post date:** [May 9, 2007, 10:34am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/14 "2007-05-09T10:34:22Z")
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 Yum Si ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 9, 2007, 12:22pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/15 "2007-05-09T12:22:40Z")
Kay sa rah sa rah: Que Sera Sera - What ever will be will be - Doris Day actress singer made this memorable. - For your reference in the future. > **[Doris Day](https://en.wikipedia.org/wiki/Doris_Day)** > > Doris Day (born Doris Mary Kappelhoff; April 3, 1922 – May 13, 2019) was an American actress and singer. She began her career as a big band singer in 1939, achieving commercial success in 1945 with two No. 1 recordings, "Sentimental Journey" and "My Dreams Are Getting Better All the Time" with Les Brown and His Band of Renown. She left Brown to embark on a solo career and recorded more than 650 songs from 1947 to 1967. > Day was one of the greatest Hollywood film stars of the 1950s and 1960s. He... ---
**Author:** ![BMalion](https://avatars.discourse-cdn.com/v4/letter/b/e274bd/32.png) [@BMalion](https://boards.straightdope.com/u/BMalion)\ **Post date:** [May 9, 2007, 1:07pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/16 "2007-05-09T13:07:44Z")
Dusting with flour does nothing for the frying process except get in the way, in my opinion. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [May 9, 2007, 2:14pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/17 "2007-05-09T14:14:33Z")
[QUOTE=BMalion] Dusting with flour does nothing for the frying process except get in the way, in my opinion. [/QUOTE] 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. [QUOTE=whole bean] I aim to keep cardiologists in business [/QUOTE] 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! 😃 ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [May 9, 2007, 2:56pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/18 "2007-05-09T14:56:43Z")
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. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 9, 2007, 3:04pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/19 "2007-05-09T15:04:25Z")
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. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [May 9, 2007, 3:05pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/20 "2007-05-09T15:05:22Z")
For a dip, try mixing some Mayo, Ketchup, and some Horseradish. I use about 70%-30% mayo to ketchup, and add horseradish to taste. [Next page](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308.md?page=2)