The biggest problem that most people have with sweet potato fries is getting that satisfying crunch. They have a tendency to come out unpleasantly soggy and limp, a serious disappointment even for the true sweet potato lovers. The thick-cut wedge shape means that these potatoes won’t have the same overall crispiness as thinner versions, but this recipe pulls out all the stops to prevent flabby fries. First of all, it calls for blanching the potatoes, which gives the resulting fries a much better crunch. A coating of olive oil (instead of the rancid fryer oils you’ll find at chain restaurants) prepares the outside of the fries to dry into a tasty “skin.” And finally, grilling the fries instead of tossing them on a baking sheet reduces the danger of the precious outer layer sticking to the pan.
If you can stop yourself from munching them all down one by one as they come off the grill, these wedges are a delicious side dish. This recipe blows the cheap barbecue chips right out of the water: show your guests how delicious real food can be, and give yourself a reward for your trouble at the same time.
Sweet Potato Fries