Saturday, August 13, 2011

French Fry Diary 258: Homemade Sweet Potato Fries

I was at Trader Joe's (yes, again), and I saw these sweet potato spears in the vegetable section. Now while the packaging said, "Premium Sweet Potatoes Peeled, Cut and Ready to Cook," my devious mind thought, "Wow, I bet I could deep fry those!"

The Bride thinks that's a cry for help, but I think it's culinary creativity. Let's just not think about the fact I think about deep-frying most food. The directions on the back of the bag want you to bake them, but I'm just obsessed.

Of course, if these really were 'homemade,' as I say at the top of this blog entry, you would have to peel and cut the sweet potatoes - so just for our purposes, we'll just pretend we skipped a few steps.

I popped them in the deep fryer thinking I'd just do 'em like I always do my fries - par-fry, shock-fry, drain, then munch. After giving them the first fry, it occurred to me I wouldn't known when the sweet potato fries were golden brown, after all they were already orange at least! I went until they were almost black and looked crispy - but test-tasting determined they were not.

I decided enough was enough and plated them. The Bride thought they were way overdone but pronounced them good. Yeah, I made her try 'em first. They were done and pretty good, but I thought they needed something, but I wasn't sure what would be appropriate. Sugar or salt? Barbecue sauce or something sweeter? Thoughts?

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2 comments:

JustinM said...

I used to go to this local brew pub, now closed, that served their sweet potato fries with a dipping sauce that was almost like a whipped cream, with Tabasco and spices. It didn't always work - actually, it rarely worked - but when it did, it was unbelievable.

However, for myself I stick with a mayo/sriracha/cilantro blend. I haven't tried these yet from TJ's, but I will.

Glenn Walker said...

Cilantro seems like a good addition. Maybe a vanilla frosting... or is that just going too far? ;-)