National Fry Day? That’s a thing?
Hi everyone, it’s Nelson here today–celebrating National Fry Day! Yup, that’s a thing! I did a bit of research and haven’t been able to find a reliable source that explains how this day came about. But, come to think of it, do I need to know the why? Nope… let’s just eat some fries. We went with sweet potato fries because… sweet potato! You with me on this?!
Partners in Crime!
We recently partnered up with WÜSTHOF Canada for their Instagram Campaign. As a part of the partnership, we’re mixing up some of our food photos with their fantastic products. I had planned on doing some smoked Portuguese sausage, but unfortunately I wasn’t able to find the casings I needed in time (stay tuned for that recipe).
This left me scratching my head for a last minute recipe that would work well with the knife they sent us. The recipe had to be quick and easy, seeing as we were also expecting guests in the afternoon. Liz had the brilliant idea for us to try some sweet potato fries (she’s been a bit obsessed about this lately, actually). Quick, easy and delicious… you can’t go wrong. Woot woot Liz!
How should I cook these?
Sweet potatoes aren’t as starchy as white potatoes, so I had to do some research to figure out best steps for working with these potatoes. Basically, I cut them into thin sticks (thin means no need for blanching). I left them soaking in water for about 30 minutes. I dried them really well (because you don’t want moisture in the hot oil) and then tossed them with a little olive oil and cornstarch, This helps them come out crispier. For the icing on the cake (or spice on the fry), I made a basic spice mix to sprinkle on the fries once they came out of the oil. The results were fantastic! Our guests arrived right around the same time the fries were done. Needless to say, they disappeared very quickly… after the photo shoot of course (but it was close).
Have we lost our minds?
It was a little funny… our guests got to see us in the middle of our photo shoot! I’ll have to post a picture of this one day on the blog. We look like we’ve lost our minds. On this day, Liz was standing on a table, I was holding up a reflector to get the right light, we had our flash going off, and then there was me rushing Liz so we could eat before the fries got cold 🙂 It sounds crazy, but it’s true and it happens almost every time we post hot food. (…sharing trade secrets with you too 😉
Try them! Seriously!
If you’ve never eaten sweet potato fries, give it a shot–seriously! You’ll be pleasantly surprised. The little bit of sweetness combined with the spices tastes so delicious! If you’re inviting friends over, you might want to double up on our recipe… they get gobbled up really quickly! Celebrate National Fry Day…or just celebrate with fries any day (we don’t judge)…and always eat well friends!
- 1¾ Lbs sweet potatoes, sliced in ¼ inch sticks (as equal as possible)
- ½ tsp oregano
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 1 Tbsp olive oil
- 3 Tbsp cornstarch
- 2 litres vegetable or canola oil
- Preheat vegetable oil to between 350 and 375 ºF in a large pan or pot (leave oil 1½ to 2 inches below the rim of the pan/pot).
- In a small bowl, mix all the spices well (oregano, paprika, salt and garlic powder).
- In a large sealable freezer bag, shake together the fries, olive oil and cornstarch until all the fries look coated.
- Once the oil is hot, carefully place the cut sweet potatoes in the oil (I used a slotted spoon).
- Move the fries around slowly so they don't stick together.
- After about 4 minutes, the fries should have come up to the surface.
- They should have taken on a darker colour and look crispy. If not, leave them in the oil for an extra minute.
- Using the slotted spoon, remove the fries and place them on a paper towel-lined serving dish. The paper towel will soak up the excess grease.
- Sprinkle some of the seasoning on the hot fries.
- Repeat until all the fries are cooked.
- Serve hot and enjoy!