Crispy Baked Sweet Potato Fries?

[MatthewSumpter]

Yesterday, I cut up some sweet potatoes into fry sized pieces, mixed with EVOO and kosher salt. I set the oven to 475 and placed the fries on a parchment lined baking sheet. I baked the SP until they were slightly burning on the bottom. They were delicious, but limp as a wet noodle. This is the same technique that I had been taught for making something like home fries with other potato types, but obviously with different results. I saw a post from a few years back with this discussion, but no definitive answers.

We have a local restaurant in Kansas City, Blanc Burgers and Bottles, that has wonderfully crispy SP fries. Is the secret in some sort of coating? Do they have to be fried vs. baked to get a crispy exterior?

I think I will also tweet the chef there and see if he'll give me the secret.

Matthew

http://www.matthewsumpter.com

http://www.twitter.com/ILikeMatthew

[MatthewSumpter]

Answer from Chef Josh Eans on Twitter: Hot oil, starch coating, love.

[Chris Hennes]

Playing around with starch coatings can work wonders for fries of all kinds, especially if you are going to try to bake them instead of deep-fry. A few of the Modernist modified starches are supposed to work quite well: brand name is "Crisp Coat" or something like it, I think.

[tmjst]

Dip in seasoned flour, egg white (with a little water mixed in), and Parmesan cheese; bake hot (425-450F). Crunchy enough, and some extra flavor too!

[rotuts]

wonderfull ideas here

and I was getter Trader Joes FZ sweet potatoes!