Truth be told I have always preferred good old Russet Potatoes over Sweet Potatoes. See, for me it is all about the crispy potato skin and while the I do love the inside of a sweet potato, the skin doesn’t really do it for me.
I even devoted an entire page to how to cook the Perfect Baked Potato in my eBook last year (Think Vegetables First) because I am into crispy baked potato skin like that.
However, as we discussed on Wednesday, our family is doing the #Whole30 (today is Day 5 and I would like a glass of wine thank you very much) and all potatoes except for sweet potatoes are out.
Since sweet potatoes are OK after a workout or occasionally (not intended to be an everyday food for the #Whole30), I thought we could use a little something crispy to get this weekend off to a good start.
Getting sweet potatoes crispy isn’t exactly easy. I decided to soak them to remove some of the starch, pat dry (really well!) and toss them in a coating of Old Bay and tapioca flour. Old Bay because, well seriously it just makes everything better. Tapioca flour because it is one of the few #Whole30 approved “flours” and my instinct was right that it would help the potatoes get crispier.
These Crispy Sweet Potatoes Fries do take a little bit of work but most of it is hands-off and totally worth it. They are crispy, a little spicy, a little sweet – and just all around good!
- Tapioca Flour a Gluten Free white flour that is made from the Cassava Plant. I found it at Whole Foods but have seen it at many other supermarkets as well as online.
- If you love Old Bay Seasoning like me, you may want to check out these shrimp, these shrimp and this chicken. I also have a recipe for Old Bay Parsnip Fries in my eBook – Vegetables First.
- 1 pound sweet potatoes
- warm water for soaking
- 1½ tablespoons olive oil
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons tapioca flour
- Wash sweet potatoes. Peel if desired. I prefer to leave the skin on because I like the taste and it is a time-saver. Trim ends and cut into evenly-sized french fries by slicing ¼” thick lengthwise slices. Slice these ¼” thick slices into long “fries”.
- Place cut fries in large bowl of warm water and soak for 30 minutes.
- Here is a picture of how cloudy the water looks after 30 minutes – this is some of the starch releasing from the potatoes.
- Preheat oven to 450F. Line two baking sheets with parchment paper and set aside. Drain potatoes well and pat dry between paper towels.
- Return dried potatoes to bowl you used for soaking (make sure the bowl is dry as well!) and add the olive oil. Mix well with your hands until evenly dispersed.
- Mix Old Bay and tapioca flour together in a gallon-size storage bag. Add oil-coated potatoes to bag, seal and shake until well coated.
- Place fries on baking sheets in one layer with ample room between each fry (or they won’t get crispy!).
- Bake for 20 minutes. Carefully turn fries, rotate baking sheets and bake for another 15 to 20 minutes until crispy but not burnt.
- Serve hot and Enjoy!
Shared with Fight Back Fridays.