# 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:** 17\ **Page:** 2
**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, 5:52pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/21 "2007-05-09T17:52:20Z")
WhyNot you sound like a comercial for Crisco and there deepfried chicken in the seventies. They measured the oil, fried the chicken and measured the oil again. Then they topped it off level to prove it used only so much oil to deep fry. ---
**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, 6:15pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/22 "2007-05-09T18:15:24Z")
[QUOTE=Harmonious Discord] WhyNot you sound like a comercial for Crisco and there deepfried chicken in the seventies. They measured the oil, fried the chicken and measured the oil again. Then they topped it off level to prove it used only so much oil to deep fry. [/QUOTE] šŸ˜ƒ And yet still people think of deep fried food as high fat\*! Ignorance is a tough mo-fo to kill off, Iā€™m telling ya! \*Of course BADLY deep-fried food is high fat, no argument there. ---
**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, 6:16pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/23 "2007-05-09T18:16:40Z")
[QUOTE=JoeSki] Despite how easy these directions were to follow, I screwed them up anyways šŸ™‚ . _snip_ Next time Iā€™ll remember to lightly powder the fries with flour _before_ throwing them into the oil, rather than throwing them in and saying ā€œHoly shit, I forgot to powder them!ā€, taking them out, flouring them, and then throwing them back in. _snip_ . [/QUOTE] Please re-read my tiny post #11. It was taken from Cookā€™s Illustrated, the printed version of ā€œAmericaā€™s Test Kitchen.ā€ When the french fries came out soggy they tried an old trickā€¦bread the potato with corn starch. That didnā€™t work for the reason WhyNot pointed out. BUTā€¦the next batch came out crispy. The oil now contained the corn starch from the previous (bad) batch. Ah-Ha! So try putting the corn starch (not much, maybe 2 or 3 Tbs.) _into_ the oil. ---
**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, 6:53pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/24 "2007-05-09T18:53:21Z")
[QUOTE=Doug Bowe] Please re-read my tiny post #11. It was taken from Cookā€™s Illustrated, the printed version of ā€œAmericaā€™s Test Kitchen.ā€ When the french fries came out soggy they tried an old trickā€¦bread the potato with corn starch. That didnā€™t work for the reason WhyNot pointed out. BUTā€¦the next batch came out crispy. The oil now contained the corn starch from the previous (bad) batch. Ah-Ha! So try putting the corn starch (not much, maybe 2 or 3 Tbs.) _into_ the oil. [/QUOTE] Bad idea. The first couple of fries will do the same thing and not leave the oil dirty. Cornstarch in fryer = bad ---
**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, 7:02pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/25 "2007-05-09T19:02:58Z")
[QUOTE=BMalion] Bad idea. The first couple of fries will do the same thing and not leave the oil dirty. Cornstarch in fryer = bad [/QUOTE] Now we have to pose the question. Why? Does it absorb the minute amount of water in the oil? ---
**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, 7:15pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/26 "2007-05-09T19:15:09Z")
But the oil is hotter than 212F, it doesnā€™t have trace amounts of water in it. Ever get a drop of water into hot oil? It explodes and splatters oil everwhere. So whatever cornstarch or other particulates do, it isnā€™t to absorb water. ---
**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, 7:33pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/27 "2007-05-09T19:33:01Z")
[QUOTE=Harmonious Discord] Now we have to pose the question. Why? Does it absorb the minute amount of water in the oil? [/QUOTE] Itā€™s bad because itā€™s not needed\*, it also can burn and, as noted upthread, mix with the moisture and become pasty. So I wonder, who coats their fries with cornstarch? Why? \*Itā€™s like how some pizza houses cover the bottom of the crust with cornmeal, itā€™s not needed but theyā€™ve been doing it for years and they ainā€™t gonna change, dammit! But, thatā€™s another rant. ---
**Author:** ![Malienation](https://avatars.discourse-cdn.com/v4/letter/m/4af34b/32.png) [@Malienation](https://boards.straightdope.com/u/Malienation)\ **Post date:** [May 9, 2007, 8:17pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/28 "2007-05-09T20:17:10Z")
[QUOTE=BMalion] I\*Itā€™s like how some pizza houses cover the bottom of the crust with cornmeal, itā€™s not needed but theyā€™ve been doing it for years and they ainā€™t gonna change, dammit! But, thatā€™s another rant. [/QUOTE] They do that because it helps the pizza dough slide off of the peel (the giant wooden doohickey they use to put the pizza in the oven). FWIW, they donā€™t put the cornmeal on the pizza, it goes on the peel; inevitably, some sticks to the dough. ---
**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, 8:44pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/29 "2007-05-09T20:44:00Z")
[QUOTE=Malienation] They do that because it helps the pizza dough slide off of the peel (the giant wooden doohickey they use to put the pizza in the oven). FWIW, they donā€™t put the cornmeal on the pizza, it goes on the peel; inevitably, some sticks to the dough. [/QUOTE] I know\* most people that use the corn meal never learned how to work the peel to keep the dough from sticking. \*11 years of italian cooking, from pizza shops in Kent, Ohio to bistros in Beverly Hills. ---
**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 9, 2007, 9:41pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/30 "2007-05-09T21:41:23Z")
[QUOTE=GaryM] For a dip, try mixing some Mayo, Ketchup, and some Horseradish. I use about 70%-30% mayo to ketchup, and add horseradish to taste. [/QUOTE] I call this cocktail sauce [QUOTE=WhyNot] So fire up that Fry Daddy! Weā€™re having health food tonight! [/QUOTE] I am intrigued by your ideas and wish to subscribe to your newsletter ---
**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 9, 2007, 9:44pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/31 "2007-05-09T21:44:32Z")
[QUOTE=BMalion] I know\* most people that use the corn meal never learned how to work the peel to keep the dough from sticking. \*11 years of italian cooking, from pizza shops in Kent, Ohio to bistros in Beverly Hills. [/QUOTE] I have enough diagonal two inch burn scars on the underside of my forearms to attest to the fact that I never learned to work the peel well, but damned if I didnā€™t try . . . never lost a pizza, just scared a bunch of customers. ---
**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, 10:05pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/32 "2007-05-09T22:05:47Z")
[QUOTE=BMalion] Itā€™s bad because itā€™s not needed\* [/QUOTE] I agree, and not just from some foodie purist philosophical stance. Anything, especially small particulates, that doesnā€™t need to be in the oil is only going to increase contamination and provide food for bacteria to feed on, turning your lovely filtered oil into a cesspool of death and decay. Corn starch, in particular, is particularly particulate, in a very teeny-tiny, hard to strain out way.\* Iā€™ll use it under batter to make the batter stick to fish or chicken better, but Iā€™m skeptical of throwing it into the oil directly or powdering food with it and then not covering it with anything. OTOH, I really respect the folks at Cookā€™s Illustrated, so Iā€™m a little torn here. It may be a useful technique for the meal at hand, but itā€™s likely to contaminate your oil against later use. \*Unless, of course, youā€™re (general ā€œyouā€, not anyone specific in this thread) throwing out your oil after every fry, in which case I rather despair of teaching you good cooking anyway. šŸ˜‰ ---
**Author:** ![DoctorJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/doctorj/32/2904_2.png) [@DoctorJ](https://boards.straightdope.com/u/DoctorJ)\ **Post date:** [May 10, 2007, 4:00am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/33 "2007-05-10T04:00:44Z")
I made some tonight, since this thread made me crave some. I sliced the potatoes into thin rounds, as thin as I could get them. For the first fry I put them in at about 350 degrees, because all the water in the potatoes makes the temperature drop fast. I took them out when they started to bubble up a little. Then I cooled them and gave them a second fry at about 385 until they were golden brown and delicious. I dusted them with just a touch of Cajun seasoning, and served them with **WhyNot** ā€™s suggestion of rosemary-sour cream dip. They were fantastic! The best Iā€™ve ever had come from the Atomic Cafe, a Caribbean-inspired restaurant in Lexington. Thatā€™s where I got the idea for the Cajun seasoning; they serve theirs with salsa. Theyā€™re great on their own, but the salsa really works well with themā€“itā€™s not spicy or bold enough to overpower them. ---
**Author:** ![running\_piglet\_cheese](https://avatars.discourse-cdn.com/v4/letter/r/22d042/32.png) [@running\_piglet\_cheese](https://boards.straightdope.com/u/running_piglet_cheese)\ **Post date:** [May 10, 2007, 11:33am UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/34 "2007-05-10T11:33:38Z")
Soaking the fries in salty water for 30 min. or so and then draining them makes for crispier fries. The salt water pulls out much of the moisture from the potato. ---
**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 10, 2007, 1:49pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/35 "2007-05-10T13:49:59Z")
[QUOTE=running piglet cheese] Soaking the fries in salty water for 30 min. or so and then draining them makes for crispier fries. The salt water pulls out much of the moisture from the potato. [/QUOTE] I tried to do that many times, and the fries never cooked to my satisafation until I double fried them. ---
**Author:** ![DSYoungEsq](https://avatars.discourse-cdn.com/v4/letter/d/c6cbf5/32.png) [@DSYoungEsq](https://boards.straightdope.com/u/DSYoungEsq)\ **Post date:** [May 10, 2007, 3:25pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/36 "2007-05-10T15:25:48Z")
[QUOTE=WhyNot] šŸ˜ƒ And yet still people think of deep fried food as high fat\*! Ignorance is a tough mo-fo to kill off, Iā€™m telling ya! \*Of course BADLY deep-fried food is high fat, no argument there. [/QUOTE] Which explains McDonalds. \ ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [May 10, 2007, 3:30pm UTC](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308/37 "2007-05-10T15:30:36Z")
> [@WhyNot](#): > > Corn starch, in particular, is particularly particulate, in a very teeny-tiny, hard to strain out way.\* Not that we put corn starch in our deep fryer, but as for teeny, tiny hard-to-strain-out stuff, we deal with it by putting a paper coffee filter in our wire strainer, putting the strainer over a large clean bowl, and the coffee filter will strain out even the teeny tiny stuff. We donā€™t do this _every_ time, but fairly often. [Previous page](https://boards.straightdope.com/t/how-do-i-make-my-sweet-potato-french-fries-crispy/403308.md?page=1)