Obviously, this is not a cooking blog, nor will it become one, because my evening palette more or less consists of a lean piece of broiled chicken or fish, a steamed vegetable, and possibly some rice. Eat Boring: A Primer, etc. But, per the fine people at Fine Cooking, I’ve learned how to make awesome sweet potato fries.
The trick is egg whites. The protein crisps the fry. All right, so you need:
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3 egg whites (crack the shells in half, then move the yoke from shell to shell over a bowl to catch the whites)
- Cooking spray
- A sweet potato (no kidding)
Preheat the oven to 425. Peel and chop up yo’ potato into fries — the shortcut for this is to cut the potato into a rectangular block of potato, then into slices, then to fries. I like a thinner fry myself, so I go about 1/4-inch by 1/4-inch. So you’ve got your fries.
Whisk the cumin, paprika, and salt into the egg whites. Spray a baking sheet with cooking spray. Dunk the fries in the mixture and then line them up on the baking sheet, like so:
Put the fries in the oven for eight to ten minutes. Take them out, flip them with a spatula, sprinkle some kosher salt while they’re hot. Put them back in the oven for another, like, six to ten minutes. And you’re ready to go!
{ 2 comments… read them below or add one }
I love making homefries, but have never thought to use egg white instead of oil! This is a great tip to lighten up a starchy indulgence
Dude, me too. Since the toaster exploded, I’d been trying to think of some different ways to make sweet potatoes, so when I saw it in the magazine, I figured I’d give it a go. Excellent game/general-tv-watching side.