Wednesday, October 2, 2013

Crispy Paleo Sweet Potato Fries


I turned to a paleo lifestyle not for weight loss but for my overall health, so I don't tend to fear starches as much as some others. I will confess, though, that I totally and completely abused sweet potato fries when I first transitioned to paleo.

When you order the side dish in a restaurant, you honestly have no idea how it was prepared. The oil used was most certainly not non-GMO, and was likely the very same canola oil I avoid like the plague in my own cooking. Furthermore, some places add sugar and/or flour to their sweet potato fries. Delicious? Sure. Healthy or paleo? Perhaps not so much...

I do love me a good sweet potato fry, though, so I have tried a few different methods to enjoy the treat at home. This method has proven the most successful, as the starch coating helps ensure the potatoes really crisp up in the oven. I also like to use coconut oil for both flavor and additional crispness.

I don't peel my potatoes first, but you can obviously do so if you're not fond of the skin. In terms of seasoning you can also use what you like; I really enjoy a mixture of salt, pepper and a smidge of garlic powder.


Crispy Paleo Sweet Potato Fries

2 large sweet potatoes, cut into spears
3 tbs. arrowroot or tapioca starch
salt, pepper & garlic powder (to taste)
2 tbs. coconut oil

Soak your potatoes in a bowl of water for at least an hour.

When ready to cook them, preheat oven to 425. While oven is preheating, put coconut oil on a baking sheet and place in oven until it's melted and hot. Remove carefully.

Put starch and seasoning in a zip-top bag. Remove potatoes from water (drip, but don't pat dry) and add to bag with starch mixture. Seal top and shake well to really coat them.

Place fries in an even layer on oiled baking sheet, ensuring they get nicely coated in the oil. Bake at 425 for 15 minutes.

Flip fries over and continue to bake until done to your liking (for me it was another 15 minutes). Remove and taste for seasoning before serving.

2 comments:

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