Spiralized Sweet Potato Curly Fries Recipe (2024)

FAQs

Why won't my sweet potato fries get crispy? ›

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.

Don't overcrowd the baking sheet!

This is an important one! If the baking sheet it too crowded, the sweet potatoes will not crisp.

As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries. The general rule of thumb is that you can reuse frying oil three or four times, or for a total of six hours cooking time.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch.

Sweet potato fries are slightly higher in calories and carbs but also more nutrient dense than French fries. The greatest nutrient difference is that French fries have no vitamin A, while sweet potato fries are high in this nutrient. Vitamin A is important for your vision and immune system ( 2 ).

If you'd like, you can soak the sweet potato slices for 30 minutes up to 2 hours before frying to remove excess starch. Personally, though, going through this step didn't make a real difference for my fries. Peels on or off — it's up to you!

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

Curly fries are french fries cut into a spiral shape, typically seasoned with a distinct spice mix composed primarily of paprika, black pepper, onion powder, and garlic powder. Though they are sometimes said to have been invented by the Arby's restaurant chain, their actual origins are more complex.

And how do they get the fries to curl, you ask? Picture an enormous spiralizer that cuts the potato on an angle so it naturally curls as it passes through a small opening at a specific pressure.

Fried Potato Tastes Different From Fluffy Potato

Texture and taste cannot be divorced from each other. But a fry's shape impacts its taste beyond just its texture because different shapes will have different ratios of fried, crispy surface area to fluffy potato-y center.

Can you use an apple peeler to make curly fries? ›

apple peeler. is the secret to having perfect curly fries. a clean potato in the perfect sized potato skins. get you some grease, throw them potato skins in there, season them with a nice roast Rosemary, salt and some cayenne pepper.

Snip the spirals to manageable size

You'll want to snip them into several-inch-long pieces. You'll also end up with some tiny crescent-shaped potato pieces, which fry up nicely too. Fill the potato bowl with water. The water will absorb the surface-starch, which is what would otherwise turn your prepped potatoes brown.

My guess is you aren't blanching the sweet potato fries before you are frying them. In order to get crispy fries, of any type, you need to cook them twice. You begin by either boiling them in water, or frying them at 325, until they are just cooked through, but not so much that they lose their shape.

A standard sweet potato has a lot of moisture, and its structure makes it behave less like a starchy potato, and more like a vegetable like squash or rutabaga. To make a sweet potato crispy, you have to choose the right sweet potato.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.