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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Soggy fries... halp
I make sweet potato fries occassionally and love them, but they need some work in the "fry" department. I usually cut them, then put them in the microwave for a few minutes with a little water to soften them, drizzle with olive oil and bake 15 minutes at 400 on each side. Then broil until they get dark.
They persist in being kind of soggy/limp. It's very sad.
Any advice? Should I be skipping the microwave pre-bake step? Cutting them smaller? How do you do yours?
TIA
Re: Soggy fries... halp
See number 7: Fix your common cooking mistakes
I understand you are using sweet potatoes, but perhaps soaking them in water could help. I definitely would omit the microwave part - this probably contributes to the sogginess. Also, make sure you are baking on the very bottom rack of your oven.
It's MUCH tougher to get sweet potato fries crispy...I get perfectly crispy oven-roasted potatos every time, but sweet potatos? Forget it. Soaking in water is one trick that I've heard, but hasn't seemed to do any good for me. Tossing them in potato starch before the olive oil and seasoning is another trick that I've heard, but I haven't tried yet. Might be worth a shot.
Yeah, sweet potatoes are tough. I tried the "Pinterest corn starch" trick and thought they came out pretty vile.
The best results I get come from preheating the baking sheet with 2-3 Tbsp of oil in the oven at 450. When the oven is hot, add the sweet potatoes, and then cook for 18-22 minutes, shaking the pan to flip the fries halfway through. Switch to the broiler for the last 60-90 seconds.
The fries can't really be more than ~1/4-1/3- inch thick or over 4-5 inches long. And I don't coat them with anything other than a ground spice mix.
I also find that to get mine crispy they need to be thin. And I put them on an oven rack over the tray.