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Old 10-09-2011, 09:40 AM   #1
Assistant Cook
Join Date: Feb 2010
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Making sweet potato fries

At the bar/restaurant I work at, we have tried to serve sweet potato fries. For reasons pertaining to cost, we bought our own sweet potatoes are tried to make them from scratch. But the store-bought frozen variety is muuuuuch better.

With our homemade fries, they were made the only way we know how; we slice them then pre-cook them in oil for a few minutes, let them drain, and then store them (i.e. cooler or freezer) until ready to use. But they are often soggy/gross.

How do companies that make fries (especially sweet potato fries) do it??


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Old 10-09-2011, 01:33 PM   #2
Join Date: Jul 2011
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Try this, I don't know how they'll turn out, but they sure look good

Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip | The Art of Doing Stuff

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts! ~James Beard
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Old 10-09-2011, 01:58 PM   #3
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I need to try these! How to impress friends?? (Well...actually I made these myself-not the frozen ones...) Yes...with sweet potatoes on sale for Thanksgiving I will try this. Thanks.
No matter where I serve my guests, it seems they like my kitchen best!
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Old 10-12-2011, 04:33 PM   #4
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I wouldn't pre cook. Slice them fresh daily. Keep a couple batches at a time soaking in salt water til needed. Remove from water and press with a hand tall to remove excess moisture then fry. Sprinkle with salt & paprika and serve (can also season with cinnamon, cayenne pepper or garlic for different twists)
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Old 10-12-2011, 04:44 PM   #5
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When I was doing demos for Kitchen Aid ovens, I used to make baked sweet potato fries. I started from scratch and made julienne strips, nice and thick. No soaking. Once on the sheet pan I sprayed them with olive oil from a misto and sprinkled the seasonings on. Baked at 400 degrees (convection) for about 20 minutes, turning once. Really tasty.
Wine is the food that completes the meal.
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Old 10-13-2011, 10:25 AM   #6
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Good point by June. I have baked these also. They are more 'fluffy' and less crispy but healthier, still very tasty though. I've been meaning to get a misto, as I had to brush my oil on.

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