Spiralized Sweet Potato Curly Fries Recipe (2024)

FAQs

Why won t my sweet potato fries get crispy? ›

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.

Picture an enormous spiralizer that cuts the potato on an angle so it naturally curls as it passes through a small opening at a specific pressure. It's a technique as old as Italian macaroni machines and uses the same principles as dyes for making rotini, cavatappi, and plain elbow macaroni.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

Don't overcrowd the baking sheet!

This is an important one! If the baking sheet it too crowded, the sweet potatoes will not crisp.

Texture and taste cannot be divorced from each other. But a fry's shape impacts its taste beyond just its texture because different shapes will have different ratios of fried, crispy surface area to fluffy potato-y center. A mashed potato and a hash brown are both potatoes, but they certainly don't taste the same.

A curly French fry has a crunchier texture and a larger surface area, which allows for more even cooking and a crispier texture. It also causes the fry to absorb more of the seasoning, providing more flavor than a straight fry. Additionally, its unique shape can make for a more visually appealing plate presentation.

Dry them completely on some paper towels and then cook them in hot oil. Make sure the oil is hot enough. If it's not hot enough your fries will take longer to cook and come out soggy.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration.

What is in Arby's curly fries? ›

Potatoes, Vegetable Oil (Contains One or More of the Following: Canola, Palm, Soybean, Sunflower), Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Onion Powder, Spices, Garlic Powder, Degermed Yellow Corn Meal, Leavening (Disodium Dihydrogen ...

Curly fries start from whole potatoes, of course. According to the Food Network show Unwrapped, ConAgra Foods is the company behind Arby's famous curly fries, and they have some very large and powerful machinery to help them process those spuds into perfect spirals for the fast food chain.

Blanching. Another restaurant trick is to blanch the fries in water, then freeze them, which allows more of the potato's moisture to escape, thus producing a crispier fry.

My guess is you aren't blanching the sweet potato fries before you are frying them. In order to get crispy fries, of any type, you need to cook them twice. You begin by either boiling them in water, or frying them at 325, until they are just cooked through, but not so much that they lose their shape.

A standard sweet potato has a lot of moisture, and its structure makes it behave less like a starchy potato, and more like a vegetable like squash or rutabaga. To make a sweet potato crispy, you have to choose the right sweet potato.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.