Thick-Cut Sweet Potato Fries
Why This Recipe Works
Despite their namesake, sweet potatoes have little in common with russet potatoes—arguably the ideal potato variety for making French fries. To compensate for sweet potatoes’ lack of sufficient starch, we coated thick-cut sweet potato wedges with a cornstarch slurry that quickly turned crispy when fried. To ensure well-seasoned creamy, sweet interiors, we first treated the sweet potatoes to a blanch in water spiked with salt. Adding baking soda to the blanching water caused the potatoes’ exteriors to turn mushy and slough into the slurry, creating a more substantial, pleasingly orange crust. To limit sticking and cut down drastically on frying oil, we switched from frying in a Dutch oven to a 12-inch nonstick skillet. Finally (and optionally), we ditched commonplace supersweet ketchup in favor of an easy spicy, creamy fry sauce for serving.