Crispy Sweet Potato Fries | The Secret to the BEST Fried Sweet Potatoes
We have done a ton of potato recipes here on Spain on a Fork. However, not so many with sweet potatoes. So I decided to pick up some sweet potatoes at the market and make Crispy Sweet Potato Fries. We are talking a melt-in-your-mouth interior with a super crispy exterior. Folks, these are the crispiest sweet potato fries ever.
These sweet potato fries are super easy to make, they have the most incredible textures & flavors and you don´t need any special equipment. Serve them next to a Spanish tortilla and a salad for an incredible meal.
I seasoned my sweet potato fries with sea salt, garlic powder and sweet smoked Spanish paprika. But you can season them with any spices & herbs you like. I also served them next to some ketchup, but a saffron aioli always works great too.
TIPS & TRICKS to Make this Recipe: The secret to achieving that super crispy exterior with a melt-in-your-mouth interior is the double fry method. First you fry them in a medium heat, to fully cook them through. Then you re-fry them with a medium-high heat to give them that crispy exterior. It´s also important to let your sweet potato fries rest for 5 minutes after the second fry. This helps crisp them up.
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Watch the Video Below on How to Make Crispy Sweet Potato Fries
Crispy Sweet Potato Fries
- 3 sweet potatoes
- 2 1/2 cups sunflower oil 560 ml
- 1/2 cup extra virgin olive oil 120 ml
- dash sweet smoked Spanish paprika
- dash garlic powder
- pinch sea salt
- handful freshly chopped parsley
Scrub clean 3 sweet potatoes under cold running water, then pat each one completely dry, cut off about 1/2 inch (1.25 cm) from each end so you can stand the sweet potato up vertically, and cut into thin vertical slices that are 1/4 inch (.635 cm) thick, then cut each piece into slices that are 1/4 inch (.635 cm) thick to end up with your fries
Add the cut sweet potatoes into a large bowl and fill with cold water, enough to cover all the sweet potatoes, let them sit in the water for at least 30 minutes, then drain into a colander and rinse under cold water, add the sweet potatoes over a dishcloth, making sure they´re all in a single flat layer and pat completely dry
Heat a large deep pan with a medium heat and add 2 1/2 cups (560 ml) sunflower oil and 1/2 cup (120 ml) extra virgin olive oil, gently mix together
After heating the oil for 10 minutes, it shoud be hot but not smoking, add 1 piece of sweet potato into the oil, if it starts bubbling, the oil is ready to go, slowy add in the sweet potatoes into the hot oil, add them in batches and not all at once, otherwise the temperature in the oil will drop too quickly, make sure all the sweet potatoes are coated in the oil
After 15 minutes and the sweet potato fries have a light golden fried color, they should be fully cooked through, just pierce one with a toothpick, if it easily goes in, they are ready to go, gently remove the fries from the pan and transfer into a wire rack with paper towels underneath, making sure they´re all in a single flat layer
Turn up the heat on the pan from a medium heat to a medium-high heat
After heating the oil for 5 to 6 minutes on a medium-high, it should be hot, start adding the sweet potato fries back into the hot oil, once again adding them in batches so the temperature does not drop, after 10 to 12 minutes and the fries have a deep fried color to them, they should be done, remove from the pan and once again transfer into a wire rack with paper towels underneath, making sure they´re all in a single flat layer, season the fries generously with sea salt, a dash of garlic powder and a kiss of sweet smoked paprika, let them sit for 5 minutes
Meanwhile, run the oil in the pan through a fine sieve with a bowl underneath, discard the oil for the recipe but you can reuse for future recipes
After letting the sweet potato fries sit at room temperature for 5 minutes, they should be nice and crispy, transfer into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!
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