Have you ever eaten sweet potato fries in a bar and wondered how to make them so crunchy? The answer is that you either deep fry them in oil, or you need a little trick for the oven.
This trick is starch, and if you are looking for a gluten-free bullet proof alternative, the best ingredient is potato starch. Of course they're really tasty on their own, but once I tried them with an irresistible basil mayo, so I have to share! Give it a try.
1 big sweet potato (500 grams)
2 tbsp peanut oil
20 gr potato starch
40 gr cheese
2 tbsp mayo
10 basil leaves
Cut the sweet potatoes in the shape of matches. Take a big plastic bag with a zip lock (the one for storing food in the freezer) and put the potatoes in.
Pour the starch in the bag, close it with plenty of air inside, and shake the bag until all the matches are thinly covered in starch. Lastly, add the peanut oil in the bag and shake well.
Cover a rectangular tin with no-stick spray and distribute the sticks evenly in a single layer. Don't crowd the tin! Take 2 if necessary.
Bake in pre-heated oven at 220 °C for 15 minutes. After this time remove the tin from the oven, flip each stick and put the tin back in the oven. Bake for another 10 minutes then sprinkle the grated cheese on top of the potato. Cook for 5 minutes in the oven.
Before the fries are cooked prepare the sauce. Crush the basil leaves with a mortar (or use a food processor if you don't have it) and mix the past with the mayo. Transfer the fries and melted cheese onto a serving plate, distribute the mayo and serve.
Have you tried it? Do you have any suggestions? Leave your comment!