📝 About This Recipe
Elevate the humble tuber with this masterclass in achieving the perfect balance of a glass-like crunch and a pillowy, tender interior. These fries are triple-treated—soaked, starched, and double-fried—to overcome the natural sugars that often lead to sogginess. Infused with a sophisticated blend of smoked paprika and a hint of cinnamon, they offer a complex flavor profile that dances between savory and sweet.
🥗 Ingredients
Main Ingredients
- 2 pounds Orange-fleshed Sweet Potatoes (Jewel or Beauregard varieties work best; scrubbed clean)
- 1/4 cups Cornstarch (Used for a moisture-wicking coating)
- 2 quarts Peanut or Grapeseed Oil (For deep frying; must have a high smoke point)
- 4 cups Ice Water (For the starch-removal soak)
Signature Seasoning Blend
- 1.5 teaspoons Kosher Salt (Fine grain for better adhesion)
- 1 teaspoon Smoked Paprika (Adds a deep, earthy char flavor)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cinnamon (Enhances the natural sweetness of the potato)
- 1/8 teaspoon Cayenne Pepper (Optional for a subtle back-of-the-throat heat)
Maple-Chipotle Dipping Sauce
- 1/2 cup Mayonnaise (Full fat for best texture)
- 1 tablespoon Chipotle Peppers in Adobo (Finely minced)
- 1 tablespoon Pure Maple Syrup (Grade A Amber preferred)
- 1 teaspoon Lime Juice (Freshly squeezed)
👨🍳 Instructions
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1
Peel the sweet potatoes and trim the ends. Cut them into uniform matchsticks, approximately 1/4 inch thick and 3-4 inches long, to ensure even cooking.
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2
Place the cut fries into a large bowl filled with ice-cold water. Let them soak for at least 30 minutes; this draws out excess surface starch which prevents them from becoming limp.
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3
While the potatoes soak, whisk together the kosher salt, smoked paprika, garlic powder, cinnamon, and cayenne in a small ramekin. Set aside.
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4
Prepare the dipping sauce by combining mayonnaise, minced chipotle, maple syrup, and lime juice in a small bowl. Cover and refrigerate to let flavors meld.
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5
Drain the potatoes and spread them across a clean kitchen towel. Pat them thoroughly dry—any surface moisture will create steam and ruin the crunch.
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6
Transfer the dry fries to a clean, dry bowl or a large zip-top bag. Sift the cornstarch over them and toss vigorously until each fry has a very thin, translucent coating.
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7
In a heavy-bottomed Dutch oven or deep fryer, heat the oil to 325°F (163°C). Use a candy thermometer for precision.
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8
Working in batches to avoid crowding, lower the fries into the oil. Blanch them for 4-5 minutes until they are tender but not yet browned. They should look pale.
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9
Remove the fries with a slotted spoon or spider and drain them on a wire rack set over a baking sheet. Let them cool to room temperature (about 15 minutes).
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10
Increase the oil temperature to 375°F (190°C). This higher heat is what creates the final crispy 'shell'.
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11
Fry the potatoes a second time in batches for 2-3 minutes, or until they turn a deep golden brown and feel stiff when moved with the spider.
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12
Immediately transfer the hot fries to a large metal bowl lined with a single paper towel.
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13
While still glistening with oil, sprinkle the spice blend over the fries and toss gently to coat every surface.
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14
Serve immediately while piping hot, alongside the chilled maple-chipotle sauce.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the fries absorb grease; too hot, and the sugars burn before the inside cooks. Don't skip the cornstarch—it creates a microscopic barrier that results in a lasting crunch. Ensure the fries are completely dry after soaking; water is the enemy of crispy frying. If you are cooking for a crowd, keep the finished fries in a 200°F oven on a wire rack—never stack them, as they will steam each other. For a shortcut, you can substitute the homemade spice blend with a high-quality Cajun seasoning.
🍽️ Serving Suggestions
Pair with a juicy Wagyu beef burger topped with goat cheese and caramelized onions. Serve as a side to a spicy Blackened Salmon fillet. Accompany with a crisp, cold India Pale Ale (IPA) to cut through the richness of the fry. Offer a side of honey-mustard or a marshmallow fluff dip for a more dessert-leaning treat. Scatter with freshly chopped cilantro and a squeeze of lime just before serving.