|
3
|
I made french fries out of white potatoes for lunch today. I had a sweet potato, so I also cut that up and fried it in the oil when the french fries were done. It was good. I think I may have cooked it too long and probably should have taken the skin off (which I never to with the white potatoes I make into french fries). I was wondering how anyone else make sweet potato fries and any tips for next time. I've seen them at fairs before, but I've never actually tried one before today. Thanks! |
||
|
|
|
3
|
There are lots of varieties of sweet potato - like potatoes divide into floury and waxy types, sweet potatoes divide into moist and dry types - the dry ones are mostly lighter colored, and they make the best fries. If you don't peel potatoes and sweet potatoes before making fries, you will find that they "sour" the oil or fat you fry them in. I used to buy small potatoes and deep fry them whole or halved - such fries were popular at fairgrounds when I was young, and they do taste good! But a consequence of frying in the skins is that the fat goes strange - after a couple of days, it imparts an undesirable flavor to anything fried in it, whereas making fries from peeled potatoes does not "degrade" the oil to anything like the same extent - you can use that oil again and again. That is why potato chips are mostly made from peeled potatoes - it extends the life of the frying oil. friends, please accept this, the only intimation ... |
|||
|
|
2
|
I have never tried making sweet potato fries either, but I do know they take much less time to cook than white potatoes in other situations. Both mashed and roasted sweet potatoes need shorter cooking time, so I assume the same would be the case for deep frying. I wouldn't expect the skin to make that much difference though. So try shorter duration of frying next time and see how that works. If it's still not right, try peeling them too. |
|||
|
