crispy baked sweet potato fries with ka-pow! garlic ketchup

August 30, 2011
These babies are wildly delicious.  
Raise your hand if you've baked soggy sweet potato fries.  Ohh!  Me!  Me! Me! 
I hereby offer you: the solution de la soggy fry.  First, corn starch. Yep, a sprinkle of corn starch helps promote the crisp we're all dying for.  Do I know why? HAH! No.  Just do it.  Secondly, the baking.  A scorching 15 minute sit on one side, a turn and another 15 minute sit on the other side, followed by a low-temp dry-out period for another 15 sweet minutes.  And that'll do it!  

And if we really want to knock someone's socks off, serve these crispy fries with something more than plain ole' ketchup.  Take them up a notch and add some pizazz with this Ka-Pow! Garlic Ketchup.  

Crispy Baked Sweet Potato Fries with Ka-Pow! Garlic Ketchup

vegan, gluten-free



For fries


2 medium sweet potatoes or yams
dash of corn starch
sea salt to taste
herbs or spices to taste (I used smoked paprika and cayenne pepper, but garlic and cilantro or basil would be equally delicious) 


For  Ka-Pow! Garlic Ketchup

1/3 cup Reduced Sugar Ketchup
1 tablespoon chopped chives
2 tablespoons garlic dipping oil (or olive oil with garlic powder to taste)
1/2 tsp minced garlic
1/4 to 1/2 tsp chipotle chili powder or other hot sauce 
dash of cayenne spices
juice from 1/2 lime (more or less to taste)
  1. Peel the potatoes and cut into strips or wedges with even thickness (you choose on how thick you want, just make sure the thickness is the same to ensure even cooking). 
  2. Soak in a bowl of ice cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry to remove all moisture. 
  3. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper; Set aside.
  4. In a large bowl, mix corn starch and spices. Add potatoes and salt then toss to coat evenly.
  5. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching.
  6. Bake for 15 minutes. Take out and flip the fries over and return to oven for an additional 15 minutes or until cooked through. (Of course, the thinner the fry, the shorter the time, so keep a watchful eye!) 
  7. Reduce heat to a mere 200 degrees and let the fries dry for another 15 minutes. 
  8. Remove from oven and enjoy with chilled Ka-Pow! Garlic Ketchup (or just regular ketchup you boring old folk, you.)

23 comments:

london bakes said...

I love sweet potato fries but I've never been able to pull them off but you make it look so easy! I love the ketchup as well, can't wait to try that on everything!

Annie @ Naturally Sweet Recipes said...

I've never made sweet potato fries before, but these look like they are definitely worth trying! :) Thanks!

Natasha said...

I love sweet potatoes but have never made them in fry form so these are definitely a must try.

OveLoves

Tip Top Shape said...

I've always wondered how to get them to crisp up in the oven. Now I know! Great recipe!!

Sinful Sundays said...

My sweet potato fries always come out soggy so I tend to over-bake them (burn) to make them crispy. Thanks for the tips, can't wait to try this new method!

Jen at The Three Little Piglets said...

I'm madly in love with sweet potato fries at the moment. These look perfect - nice and crispy!

Sam said...

I had a major sweet potato fry fail earlier today, so I'll try this method next time!

Kathy said...

Love the nails! ^^ I always get soggy fries. I really want a sweet potato fry now...or a carrot one, if that's ever possible!

http://milk-and-tea.blogspot.com

Tranaya said...

Can you give an idea of how much cornstarch you used? Mine came out more hard and chewy on the outside than crispy. I'm working with a new oven so that might be a factor.

The flavor was awesome (I used garlic powder, paprika, chipotle chili powder, salt, and a bit of cumin).

Note that the hard and chewy factor didn't stop me from eating them. All of them. By myself. In one sitting.

amy grace said...

Tried this the other day. Didn't have time to soak the fries first, but they still came out with a crisp to them - more so than ones I've made before! Can't wait to try making them again!

Mel said...

I would love to get crispy sweet potato fries...but I can't have corn starch! I wonder if potato starch would accomplish the same feat?!?!?!? Thanks for the inspiration!

Anonymous said...

Arrowroot flour is a good substitute for cornstarch!

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Anonymous said...

Will this work on pre-cut frozen fries? Thanks for the tip!

Karen said...

Every time I bake sweet potatoes, I do have soggy fries. But who cares? As long as I have amazing spices, I don't really care how my fries would look like. But may be yes, this is my time to try cornstarch.

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