Sweet potato french fries?

B

bobpaikatt

New member
I heard these mentioned yesterday on the radio as fare at a restaurant. Do
they taste much different than baked sweet potatoes, which I'm not all that
fond of? Can you make them as oven fries, as you can regular potatoes,
instead of french frying (which I don't do).

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner
 
On 26-Feb-2011, KenK wrote:


While they still taste like sweet potato, they are a bit different than
baked. Texture is the big difference from a baked; much as a french fry
differs from a baked potato. I make them in a 325F oven; sliced as thick
fries, tossed with vegetable oil and a bit of cayenne, sprinkled with salt
immediately after removing from oven. Baked for about 40 minutes, turned at
least once; slightly crispy and carmelized sides.
--
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On Sat, 26 Feb 2011 17:18:03 GMT, "l, not -l" wrote:


I use 450F-- but the same process. [rosemary is usually my
spice-of-choice instead of cayenne] Sweet potatoes- young potatoes-
carrots- string beans. . . all great. [I'm tempted to try turnips
next week]

Jim
 
On 26-Feb-2011, Jim Elbrecht wrote:


I probably should have pointed out that I use the lower oven temp because I
use dark, non-stick, cookie-sheets which tend to burn things unless the temp
is lowered by at least 25 degrees F.
--
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On 26 Feb 2011 16:59:26 GMT, KenK wrote:

Sounds like you need to test the waters first and order some sweet
potato fries to see if you like them before you go to the effort of
making them.

I love sweet potato fries, but I also love sweet potatoes any old way.
In fact, I posted a sweet potato cake recipe last night that I plan to
try. Haven't tried oven frying them, but they are so soft when baked
so I don't have confidence that they'll turn out well as oven fries. I
bet they need the deep fryer to develop a crust. Who knows? Maybe
they are lightly coated in rice flour or cornstarch first also.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Feb 2011 12:24:07 -0500, Jim Elbrecht
wrote:

While that's all absolutely delicious, you're talking about roasting.
He wants to know about oven fries.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 26 Feb 2011 16:59:26 GMT, KenK wrote:


Yes you can oven bake, and they taste like a sweet potato. They're actually
quite good, and you don't need catchup which is a bonus..
 
On Feb 26, 3:50?pm, Info wrote:

Save yourself some effort and get the frozen ones from Ore-Ida and
Alexia (who also makes a spicy version). They're both great, and no
oil needed. They cook at 400 for about 20 minutes.
 
KenK wrote:

Have you had both baked potato and french fried potato? If you like the
french fries better then you can already imagine that french fried sweet
potato tastes better than baked sweet potato.

baked versus french fried white potato

same pattern

baked versus french fried sweet potato

If you actively dislike sweet potatos doing them french fried is
unlikely to help. If you are so-so about them french frying them will
probably move them up to okay. If you are okay about baked, french
fried will probably move them up to kinda nice. And so on.
 
On 26/02/2011 5:12 PM, Doug Freyburger wrote:


I am not a fan of sweet potatoes. I had them once that they weren't
unpalatable. Then about a year ago I had them deep fried.....
delicious. I am willing to try them oven fried but I have spent so many
years avoiding the produce section where the sweet potatoes that I
usually go by them without even looking.
 
"KenK" wrote in message
news:[email protected]...

I have tried them. Personally I can't stand most sweet potatoes. I can eat
the fries. I can eat maybe one or two. They don't make me gag. Do I want
to eat them? Not really! Would I order them in a restaurant? No.

They came out with them in school when daughter was still buying her
lunches. So that would be 6 years ago. She raved about them. They were
touted as being healthier than regular French fries. Not really sure that
they are, although they might have more of some vitamins in them. Daughter
does like to order them in restaurants when they offer the choice.
 
On 26-Feb-2011, sf wrote:


Okay; how do you make oven-fries? Every recipe I've seen is pretty much the
same - cut into fries, toss in oil and place on a cookie/baking sheet in a
xxxF oven for xxx minutes. Even the stroe-bought frozen "oven fries" are
coated in oil (from the factory usually) and cooked in a xxxF oven for xxx
minutes.
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On Sun, 27 Feb 2011 00:58:44 GMT, "l, not -l" wrote:


For one thing, you're not crowding them onto a pan with a lot of other
vegetables, for another... it takes more oil than those recipes make
you think which is way more oil than you want to roast vegetables in.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Feb 2011 15:55:55 -0800, "Julie Bove"
wrote:


Yeah, I have a partially used one in my freezer at the moment... but
the OP wanted to know how to make them - which for purposes of rfc is
not opening a bag frozen fries. I'm pretty sure he already knew that
he could buy them frozen.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Feb 2011 20:16:08 -0600, Omelet
wrote:


Dunno. I was just brainstorming how to get deep fried results at
home. I'm pretty sure they're deep fried in restaurants, but I have
no idea if they are coated or not. I don't work in a restaurant, I
just go to eat and enjoy.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


My thought is that a 'fry' [if you're not going to deep fry them]
depends more on shape than trying to make them taste fried. [if the Op
wanted the grease, I imagine he would fry them] I interpreted
'oven frying' as 'how can I get close to the deep fried result without
all that oil'.

My suggestion of the variety of veggies above was just to show the
possibilities. I doubt they'd all crisp up at the same time if you
mixed them. They are just the veggies that I've done at
different times. All cut into 'fry shape' and roasted to crispness
[except the beans] in a hot oven.

We had what Martha Stewart called carrot fries the other night. You
could call them roasted carrot sticks. Even the carrot haters
ate them.

Jim
 
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