Extra Crispy Sweet Potato Fries

I finally cracked the secret to making the crispiest sweet potato fries to ever exist! It does take a bit of time and a few steps but once you take that first bite and hear that crunch, it will be more than worth it. No more soggy sweet potatoes ever again!

📝 Ingredients

• 3 large sweet potatoes
• 2 to 3 tablespoons cornstarch
• vegetable oil (for frying)
• 1/2 cup cornstarch
• 3/4 to 1 cup cold seltzer water
• salt (for the fries)

👨‍🍳 Instructions

1. 1Rinse and peel the potatoes completely.
2. 2Cut each potato vertically into rectangular slices, about 1/4 inch thick. Then cut across to make the signature fry shape, also 1/4 inch. I like to make them thin but you could cut them as thick or thin as you'd like.
3. 3Transfer to a bowl filled with ice and water and let it soak for 30 minutes.
4. 4Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.
5. 5Bring water to a boil in a pot and add the potatoes in. Boil just for 3 to 5 minutes. You don't want them to be soft where they break. We are just parboiling to help achieve that crispy layer.
6. 6Pat the fries completely dry and add them to a tray or large bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.
7. 7To a small bowl, mix together cornstarch and seltzer water.
8. 8Heat oil in a frying pan over medium-low heat until the oil reaches about 250°F. You don't want to be the oil to be that hot for the first fry.
9. 9Add the French fries and flash fry for 4 to 6 minutes. They will not be golden but they'll hold their shape well. Fry in batches so the pan is not over-crowded.
10. 10Get the oil hotter now, about 350°F. Add the fries back in and fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up.
11. 11Transfer to a wire rack to drain any excess oil. Sprinkle a little bit of salt.
12. 12Enjoy with ketchup or your favorite dipping sauce!