![]() Add them back to the oven and bake for another 10 to 15 minutes. If they look a little dry, drizzle over more peanut oil. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. Pull the baking sheet out and flip the fries with a spatula. Add the sweet potatoes to the oven and set a timer for 15 minutes. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Evenly space the fries so none of them are touching. Using tongs, move the fries to a wire rack over a large baking sheet. Let dry on paper towels and then fry for another 3.5 minutes. Note: To fry these, add to 350 F peanut oil and fry for 50 seconds. The mixture should lightly coat the fries. If you need a little more cornstarch feel free to add it. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. ![]() Stir until completely combined with no clumps remaining. Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. They do not significantly affect the taste. Note: The vinegar will slow down the breakdown of pectin so the fries do not fall apart as easily. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies. When the time is up, drain the fries into a colander. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Set a pot of water on medium-high heat to boil.
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