Super crispy sweet potato fries

Hi All,

I've been working on trying to achieve super crispy sweet potato fries. So far best results are from a blanching step and a pre-fry step. We then dry them out in the freezer and toss them in rice flour before the last fry. They are good but I'm looking for the kind of crunch we get from the triple cooked chips a la Heston or Chefsteps. Should I be looking for a specific kind of sweet potato? We tried the 9% and 12% brine solutions to test them before selecting which to fry but this did not inform our results very much. Any insight or tips into this would be most appreciated. As we continue with our experiments I will post which ones are the most successful.

Thanks!!

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Samuel_68313

I think you'll struggle to get the same result of triple cooked chips because russet potatoes cooked have a very different texture to sweet potatoes (this is pretty obvious if you just boil each of them and compare the texture). I like the idea of just boiling them, drying them, and tossing in rice flour with maybe a little corn starch as well.

Chris_Young_80640

I tend to agree, you will need to coat the sweet potato fries with a "clear coat" batter to get the crisp texture that you want. I Would blanch, dehydrate, toss in a starch (modified like CrispCoat UC would be ideal), and then do a final fry. I believe the combination of a lot of dehydrating, and then coating with a well choosen starch coating (have you tried potato starch yet?) is going to give you the best results.

com-chefsteps

gorram holy grail. If you find great sweet potato fries a la triple-fried, Ill give you a dollar.

Chris_Young_80640

This would be a pretty cool community exercise. If enough people express interest on this thread, I'll talk to Michael and Huy about setting up a recipe development thread that we can collectively contribute to.

Samuel_68313

Count me in.

Scott_Van_Wagenen_57140

Been delayed in testing as we are opening a new place and that has taken all my time. We are going to continue testing after next week, after we get the kitchen built :-) . @Chris. If you want to do a community exercise we'd be happy to contribute whatever data/time you need.

bkeene12

Potato starch and some time in the fridge made for a "little" crunch. I'll keep experimenting.