Photo and recipe by @thewholebite via feedfeed.info.
If you’ve been searching for a way to enjoy perfectly crisp french fries, without the guilt—and saturated fat—this recipe is for you. With a few simple tricks (hint: soak the potatoes in water first to remove excess starch and coat them in a little bit of cornstarch before baking to help them crisp up) you can enjoy healthy, restaurant-style sweet potato fries at home. These are great as a side dish, or get creative and turn them into a complete meal by adding fun toppings. You can make nacho fries with ground turkey, lettuce, salsa and avocado or pizza fries with fresh marinara, sweet peppers and a little fresh mozzarella.
More from feedfeed: Potato and Sweet Potato Recipes
2 sweet potatoes
1 tablespoon cornstarch
1 1/2 tablespoon oil (like coconut or grapeseed oil)
1 tablespoon spices (I used 1/2 tablespoon chipotle powder and 1/2 tablespoon seasoned pepper)
More from feedfeed: Side Dish Recipes
1. Peel potatoes and cut into matchsticks, no thicker than 1/4 inch. Submerge potatoes in a bowl of cold water and let sit for at least 1 hour.
2. Preheat oven to 425F.
3. Line two baking sheets with aluminum foil and spray with non-stick cooking spray. Drain potatoes and dry with a paper towel.
4. Place potatoes in a large Ziploc bag and add cornstarch. Leave the bag full of air, seal and shake so that the potatoes get a thin, even coating of cornstarch. Depending on the size of your potatoes you may not need the full tablespoon. I add the cornstarch in small amounts until the potatoes are just dusted.
5. Add oil to the bag and shake again until fries are evenly coated. Add this in small amounts to account for difference in potato size. They should not be drenched, just a light coat of oil. Add the spices and shake one final time.
6. Pour fries onto prepared baking sheets and spread into an even layer. Make sure that no fries are overlapping or touching each other. The more space they have, the better they crisp.
7. Bake for 15 minutes, remove pans from oven and flip fries with a spatula. Switch the pans so the one on the bottom rack is now on top. Bake for 15 more minutes.
8. Flip the fries again and bake in five-minute increments until they are crispy as you would like. Some batches have only needed five more minutes and some have needed 15 depending on the potatoes I used.
1/4 cup mayonnaise
1/4 cup whole grain mustard
1/4 cup horseradish
1 tablespoon lime juice
1. Whisk mayo, mustard and horseradish together. Add lime juice until the sauce has a dip-like consistency.
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