Sweet potato fries time, recipe on my website (also included a note if you do want deep fried ones): www.ethanchlebowski.com/cooking-techniques-recipes/kinda-crispy-baked-sweet-potato-fries SOURCES: ► On Food & Cooking by Harold McGee: amzn.to/3gzYOja ► What's Eating Dan? video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tXe46NpwA6k.html ► Russet potato - fdc.nal.usda.gov/fdc-app.html... ► Sweet potato - fdc.nal.usda.gov/fdc-app.html... OTHER: ► Support on Patreon: www.patreon.com/EthanC ► Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
Ethan Chlebowski Hi Ethan😊 You should use a refillable oil sprayer to add the peanut oil don’t you think? I’m going to try that and lift up the wire rack and spray the undersides of the fries as well to see if that makes them even crispier! Thanks so much for doing this video! I love good sweet potato fries but trying to get them crispy at home is an art.
Just made these and I can confirm its by far the best way to make sweet potato chips in the oven, soooo crunchy. Some things I'd recommend tho if you are trying this out: 1. DEFINITELY grease the wire rack before putting them in the oven because they get stuck 2. Using oil spray helped get a more even coverage across all the fries 3. Tried this without the wire rack and it turned out just as crunchy :) Awesome recipe thanks a bunch for sharing it with us
Thanks for sharing your experiences, I’ve used the racks as part of my chase for crispy sweet potato fries. I sprayed the racks with oil and it helped prevent sticking. I’ll try without when I use this method. Thanks again!
@@MsTwingo12 Hey, I know this was commented a while ago, but you could use any kind of unflavored oil. (thats what i did) You'll obviously get a slight peanut taste but the oil just helps it to cook a certain way, I'm sure you could also use canola oil, it just wouldnt be as healthy. (:
@@morganhood4913 Thanks for your comment. I ended up using sunflower oil and they turned out pretty good but I’m not sure if it was completely necessary to use oil in general
I’m so happy for Ethan that he is doing so well and making great contents. I saw from his other video that he was really brave and quitted his job to go full in for RU-vid. His hard work is recognized and I hope he continues to find lots of support from us and hit the 1M subscribers that he deserves!
Man, thanks for this! I've been trying to make these crispy for years all the methods failed and I've given up. This actually works. And for anyone interested, it works with arrowroot powder just as well. I didn't use the wire rack either. It worked on a finely greased parchment paper, I used coconut oil for the parchment paper (very thinly coated) and then drizzled the potatoes with olive oil, also slightly. Didn't turn them over in the middle of baking either (my convection oven did the trick). And they turned out beautifully crispy. The most important steps are boiling with added vinegar and starch slurry.
FYI to any who try this, he's not kidding when he says the cornstarch mix must be very thickly coated onto those potatoes. I took mine out while the mixture was still liquidy and I ended up with normal baked sweet potato, so be very intentional in getting that part right.
I tried making this recipe 4 times and finally got it right. 1. get the "dry" sweet potatoes not the "soft" or sometimes labeled yams at the store. the soft ones have too much sugar and burn. I like the light yellow ones. 2. if air frying set it to 400F and try 50%-75% of the cooking time. (I do 400F for 10m then flip for 4m) 3. *definitely* oil both sides. idk how Ethan's didn't stick but mine stuck and ripped apart I hope this helps anyone else having troubles. I was about to give up but my farmers market had some free sweet potatoes so 4th time and it was all good.
Oh my goodness I just made these fries and they are really crispy!! One thing I’d modify is pouring the oil on the fries before spreading them out evenly on the baking tray so you don’t lose precious oil through the gaps! Thanks for the recipe Ethan!
I love how you pay so much attention to detail. Please continue on this path because there just aren't enough people in the world who do this - especially in the cooking industry
The little tangent at the end about leveraging the science of food to make the food that you want…. I felt that in my soul. That’s exactly why I cook and have been cooking since I was a wee lad. ❤
As an avid home cook, thank you for addressing the difference in introducing different Ph's to the boiling medium. It boggles my mind how often I am presented with a food that increasing or decreasing the Ph affects a huge result in the finished product. I now brine my chicken wings in baking soda laced marinade to garner crispier wings, but I totally understand the acid push to get tighter pectin.
I made this twice! Great recipe thanks so much, first time I’ve had success with sweet potato fries. The first time I used the rack method like you recommended but I found turning them was super tedious and even with the oil they still managed to get stuck. The second time I made it in my rectangular cast-iron pan and they came out great. For me the cook time is about 20 minutes total to get super crunchy not overly dark results
The combined trial/error and make up of an ingredient and how it affects the dish is pretty informative. No surprise your channel blew up so quick. Keep up the great content ✌
Warning! If you do use a convection oven, make the cooking time and temperature a bit lower than his recipe says! I didn't adjust it and my fries got burned after the initial 15 minutes. :(
there is a general rule for converting oven to air fryer/convection oven. It's known as the 10/20 rule which is 10% less temperature, 20% less time. There are a few exceptions but this does work very well
Ethan, thank you for the recipe. My variation: 1) My sweet potatoes were oddly shaped so I ended up with steak sized fries 2) I also decided to drag the fork over the sweet potatoes before they went in the oven as I thought they would be easier to handle 3) I added a little paprika for a kick to the slurry before I coated the fries. Be careful with that if you don't like spicy. I put them in the oven and turned at the 15 min mark . 15 min later they were still not done because my fries were bigger than yours. I was worried but I kept them in the oven longer and flipped them every 5 min until they developed a golden brown crust. I served them with garlic shrimp and antipasto salad. The sweet potato fries came out crispy outside with a soft inside. They were the hit of the night and went fast, I wish I had made more. THEY WERE AMAZING......and I don't event like sweet potatoes. Thank you for the technique you shared. Bravo!!! My family now thinks that I'm at gourmet status with my cooking but frankly I don't know how to cook. It's all RU-vid.
this was a very interesting video, I always did a starch slurry but never cooked the sweet potatoes before because they would break so the vinegar idea to make them flexible is quite nice :) I will say I always fried my sweet potato fries though, will have to try this oven-baked method see how it pans out
Dude, the quality of your videos is amazing. Keep up the great work, your content has come so far in such a short amount of time! You’re an amazing mix between Babish and Kenji and I hugely appreciate your work.
the reason I'm addicted to your vids is because I don't want recipes. I'm starting to regain my health and now want to pick up helping my wife cook for us. I want to know why and how. I can then work out the flavours I want afterwards. I don't have the health to waste on experiments but watching your conclusions it makes it so much easier for me to know why something works or doesn't work. I love sweet potatoes, but I don't think I've had a single order of SP fries that I've enjoyed. Now you've armed me with the info I need to bust out some yummy SP fries. Thanks very much!
I made these yesterday for superbowl to compliment my burgers. His experiment definitely works, made them in the oven. However I personally will cut the fries a lot thinner to make them even MORE crispy. Like really thin, thousand fries thin. Cant wait to try this again with more experience in the future
This video was awesome. I love the science aspect and for me you were so close to hitting it completely out of the park. After I finished I looked up what Pectin was and what/how/why it was important for you to keep it strong vs weak. If you took like 10-15seconds to explain that it would have just been mint. Not trying to be whiny, just offering constructive feedback. Video awesome. Recipe fantastic. Well done, love it!!
wow i love how you included the science of the cooking and how the results were actually achieved , amazing video and i hope you keep up with the science in the vids
This totally worked! Thanks for sharing!! We had your video playing while we followed along and for the first time ever, our yam fries came out crispy!
Oh my goodness! This worked perfectly! My wedges were a little too thick, and I didn't use any oil, and my corn starch slurry was too watery. But it didn't matter. It was perfect! I ate the whole sweet potato in seconds. So beautifully crispy! Like McD/BurgerKing crispy! And without oil! (because I didn't use any). Thank you for showing the way!
Very interesting to see the science behind it, and I tried it in my air fryer for 15 minutes at 200 Celsius. Turned out crispy and yummy!! Thanks for the great video :)
@@skullcrusher_1 yes, but the act of typing into the YT interface is likely contextual to the thing being commented on, whereas your random conversations at home likely aren't, and if you don't value the privacy that those conversations should retain, well, good luck.
This recipe was great!! I began cooking in quarantine, the kitchens always intimidated me. I used this recipe for my first time making sweet potato fries and they turned out AMAZING! Thanks again Ethan!
I recently made sweet potato fries drenched in olive oil in the oven. The leftovers I stored in the fridge for a few days. When I baked them in a nonstick pan with olive oil a few days later they became crisp to my surprise. So I guess the twice bake option works the best.
I made this recipe after trying and failing to fry them. After that I gave up and put them in the oven, coated in oil, and then watched this video while they were cooking. Ended up taking them out of the oven, boiling them with vinegar/salt, and then coating them in a flour slurry (didn’t have corn starch) before frying them, and they STILL came out crispy! Wow! Thanks for the tips!
Gotta give it to Ethan to making the impossible possible! Crispy oven baked sweet potato fries, oh man, I would totally eat this every day, all day and pair them with a garlic aioli to dip in! Yum!
I made these today, and they were amazing! So crispy! I made these without a wire rack, and I also did not flip them over halfway between cooking, but they were still evenly cooked and crisp all the way through. I really appreciate the time and effort you put into explaining the science behind this process. This absolutely puts every other sweet potato fry recipe on the internet to shame!
Ethan, thank you for doing the hardwork to perfect the sweet potato ROASTED fry that's crispy. I've made many, many batches that didn't come out well in the oven despite many youtube channels and recipes claiming all you have to do is "add oil and bake." I will give this a shot.
Everything stuck to the wire rack, also tried the air frier which worked perfect. Wife said better than restaurant. Will spray down wire rack or stick with air fryer or fried! Thanks Ethan!
I made them and they were delicious! I made a sauce with mayonnaise, chili’s and spring onions cut into small pieces, paprika powder and grated garlic☺️ they were a success 😋
I like to freeze the fries before taking them to the over, it is pretty much like double frying, the ice cristals that form when freezing the chips make them softer on the inside and help them dry on the oven I reckon if you try it with your method before adding it to the slurry you'll love it. Also add the peanut oil to the slurry the cold chips will help emulsify it when mixing giving them a finer but more even coat of oil!
I made it! The crunch at the beginning of the video is not a lie. I missed the vinegar and salt step, but the end result was still extra crunchy & yummy!
Ethan, friend, you are incredible. All of your videos are entertaining, educational, and perfect for tutorials. You deserve every bit of success that comes your way. -Bruno
I tried this but with the double fry peanut oil method as the recipe states. By the way, thank you for analyzing the tater to help understand all the failures in trying these at home. They were the best I've made ever! Have a great day!
isaiahm54 I mean I like him but he has a tendency to not take your home kitchen into consideration and he always buys these obscure expensive kitchen appliances. And every time he uses a stand mixer to knead dough, he always makes fun of the people that tell him they don’t have a stand mixer and then says “just use your hands” but he’s never showed you how to knead by hand. I can look on another tutorial from another RU-vid channel but still
Made them a couple of months ago and it was a hit. Crunchiest ever. Thank you, Ethan! I really appreciate all that science explained. I guess that's what motivates me to try new recipes like that
Hi Ethan. Great video as always. Can you simply add/mix the oil to cornstarch slurry? That way you will then have an even coating all over the surface of the sweet potato.
It is very easy to make crispy sweet potatoes in an air fryer. I buy frozen sweet potatoes. I Microwave a plate of them for 2 minutes to get them mostly thawed, then toss them in the air fryer for another 8 minutes until the tops of some are just starting to turn black, at this point they are all very crispy, much more so than any fast food fries you might compare them to. Then I pour a little melted butter over them and enjoy.
This will be my first time trying sweet potatoe in any form ever! Just bought one today and I am going to follow your recipe now. Will let you know how they turned out. Thanks and greetings from Germany! 🇩🇪😊✌🏻
First I got turned off by all the scientific explanations, but once I took the time to understand what you were saying, I became fascinated by all those facts. Thank you! I’ll try out the recipe and see how it turns out. 😊
I just discovered Ethan. His weight loss story and food knowledge is inspiring. I’ve been trying to get crispy sweet potatoes fries for years. This method was amazing. Like no oil! Mine were maybe a little too thin. Or, I missed the part when he said less time for a convection oven. I’ll for sure do them again. Thank you. I made them with your smash burgers. Ridiculous. Never go to a restaurant again.
I find with the long high temp cook times, the spices end up burning if you season early. I've had more luck seasoning as you pull out the fries or 5m before (for sweet potato or regular). Not sure if the slurry would help avoid burning though
For Thanksgiving I tried this recipe in my first attempt at sweet potato fries and it worked out quite well. I tweaked the ratio of dry and wet ingredients to yield fewer servings. Thank you for your cooking videos and tips
What kind of barbacoa? Barbacoa is just a method of cooking not a certain meat or dish (a fact that caused a bit of confusion when I started working at Chipotle)
Guys I just made them and they are ❤️❤️❤️❤️. I tried it with potato starch and the CHRUNCH is other level....I thought I would never be able to do crunchy sweet potato.
thanks youtube algorithim, i just made sweet potato fries recently and was wondering why they didn't get crisp. i love that this channel and this guy exists and what im learning is blowing my mind. the sugar conversion of 75%. the temperature range of amalaze (spel). The addition of starch and the affect that vinegar had on pectin levels and thus strength of the fry. I wonder why the other guy intentionally weakened his pectin levels.
I’ve used this a few times and here a nice hack I’ve developed. Half way through cooking, take them out and toss them with oil. Then add them back in. The oil really sticks and they get a nice roast
JohnNathanShopper no a lot of his stuff is flawed. He chooses a “theory” and then builds a video to fit the idea whether it’s actually true or not. His video about salting the board not the steak made me lose all respect for him
I mean in a sense your right he picked a topic and made a video on it and it was yes a theory but at the same time there’s nothing wrong with that I mean everything he said was from his own experience so I’m not sure how you claim it’s false but also with that logic how would you like this guy he has the same video lay out
Your videos have upped my cooking game so much, I love the information about the chemistry of what's happening during the cooking process. Thankyou for your work, so many frustrating problems solved!
Interesting! I'm going to try this with coconut oil i think because i don't have peanut oil. Have you tried that yet? It's also full of saturated fats.
That's very cool! I watched the whole thing even though I detest sweet potatoes & sweet potato fries. I'm positive I'll never make them for myself, but if anyone ever requests them, I'm on it!
Have to share few of these ideas once they allow access to electricity :0. 5 years ago the state I'm in decided someone to create some random thing that nicknamed home base or something electric was included no matter who you contacted along with other things that were odd slightly. But I'm sure this should be awesome once people can use oven . Ill definitely have to share thanks Ethan .
