While making sweet potato chips the other day (see that post here), I decided to use one of the other attachments from my new mandoline and make french fries as well. Once again, I was surprised and delighted by how easy and quick it was to turn one giant yam into a pile of matchstick fries.
After hestitating for a long time (“Mandolines are too expensive,” I thought. “They’re too dangerous.”) I purchased my Swissmar Borner V Slicer Plus for only about $40 and I learned that it works great and has many built-in safety features. Click on the photo to learn more.
As usual, I was in a rush, so I didn’t salt these for the recommended 30 minutes. I just salted them and threw them into olive oil that I had pre-heated to nearly smoking. It only took about 5 minutes before they looked done.
With tongs, I transferred them to a paper-towel lined plate and dabbed them to remove the excess oil. I salted them again and enjoyed them with leftover roast beef from the night before. Scroll down to watch the recipe video I used for the roast beef.
Although they tasted great, the sweet potato fries weren’t super crispy, so I did a little research. There’s a thread on CHOW that recommends soaking them in water first, then dredging them in cornstarch and then frying. I’m definitely going to try that next time because several people who tried this method concurred that it was a big success. You can read that thread here.
Even without the extra cornstarch step, these fries were super yummy. The texture reminded me a bit of the French fries at In & Out Burger, not super crispy, but still good. And since they’re sweet potatoes, they’re packed with extra nutrients, right?
Now for the roast beef video. In this video, they coat the beef with grainy mustard before roasting it. Yum.
