These South-by-Southwest fries are a toothsome combination of a Southern staple and spice.
Prep time:15 minutes
Total time:90 minutes
Sweet Potato Fries
2 medium-sized sweet potatoes, preferably garnet
1 quart cold, salted water
2 teaspoons cornstarch
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1/2 teaspoon granulated garlic powder
1.5 tbs. sesame oil
Zest of one lime
Trim ends, peel and cut potato in half widthwise. Halve and halve again until you have a pile of not too thick, not too thin fries, about 3 inches long and 1/3 inch in diameter.
Immerse in salted water for 30 minutes to 1 hour, to remove starch. Pat dry. Place fries in plastic bag with cornstarch, chili powder, salt and garlic powder. Twist open end to form air pocket and give bag a good shake, about 30 seconds.
Combine sesame oil, lime zest and juice in mixing bowl. Stir and pour contents into bag with fries. Reseal and give bag a good shake.
Set oven to 400 degrees Fahrenheit. Spray two baking sheets with canola oil to prevent sticking. Preheat sheets in oven until desired temperature is reached. Remove from oven and place fries on baking sheets. Return to upper racks and cook for 10 minutes. Flip fries with spatula and rotate sheets to ensure even cooking. Flip every 5 minutes or so to prevent them from burning. Remove from oven when fries turn a bright burnt umber color, about 30 minutes. Fries will be crispy on the outside and tender in the middle.