Sweet Potato Fries with Plum Powder

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) and position an oven rack in the middle. Line a large baking sheet with parchment paper.

   Ca. 10 min.

   Kokkens note: Using parchment paper prevents sticking and makes cleanup much easier, ensuring your fries don't lose their crispy coating.

2. 2

   Wash and peel the sweet potatoes, then cut them into uniform 1/4 to 1/2-inch thick sticks, similar to traditional french fries.

   Ca. 5 min.

   Kokkens note: Consistent sizing is crucial for even cooking; thinner fries will become crispier, while thicker ones will remain softer inside.

3. 3

   Place the cut sweet potatoes into a large mixing bowl and sprinkle the cornstarch over them. Toss thoroughly until each piece is lightly and evenly coated.

   Ca. 2 min.

   Kokkens note: The cornstarch creates a thin, starchy layer that helps achieve a super crispy exterior when baked, preventing the fries from becoming soggy.

4. 4

   Drizzle the vegetable oil over the cornstarch-coated sweet potatoes in the bowl. Toss again until every fry is lightly and uniformly coated with oil.

   Ca. 1 min.

   Kokkens note: Ensure the oil is evenly distributed to promote browning and crisping; too little oil can lead to dry fries, while too much can make them greasy.

5. 5

   Arrange the sweet potato fries in a single layer on the prepared baking sheet, ensuring there is space between each fry. If necessary, use a second baking sheet to avoid overcrowding.

   Ca. 1 min.

   Kokkens note: Overcrowding the pan traps steam, which will prevent the fries from crisping up and instead cause them to steam and become soft.

6. 6

   Bake the sweet potatoes for 15 minutes.

   Ca. 15 min.

7. 7

   Carefully remove the baking sheet from the oven and use a spatula to flip each sweet potato fry. Return the baking sheet to the oven.

   Ca. 1 min.

   Kokkens note: Flipping ensures even browning and crispness on all sides. Use a thin metal spatula for best results.

8. 8

   Continue baking for another 10-15 minutes, or until the fries are golden brown, tender on the inside, and crispy on the outside.

   Ca. 15 min.

   Kokkens note: Keep a close eye on them during the last few minutes, as oven temperatures can vary, and sweet potatoes can go from perfectly golden to burnt quickly.

9. 9

   While the fries are baking, combine the plum powder and salt in a small bowl and stir them together.

   Ca. 1 min.

   Kokkens note: Plum powder, or 'li hing mui powder,' offers a unique sweet, sour, and salty flavor profile that is characteristic of many Asian snacks.

10. 10

    Once the fries are cooked, immediately transfer them to a clean, large mixing bowl.

    Ca. 1 min.

11. 11

    Sprinkle the plum powder mixture evenly over the hot fries.

    Ca. 1 min.

    Kokkens note: Seasoning the fries while they are hot allows the powder to adhere better and the flavors to meld beautifully.

12. 12

    Gently toss the fries to ensure they are thoroughly and evenly coated with the seasoning.

    Ca. 1 min.

    Kokkens note: Use a light hand when tossing to avoid breaking the crispy fries.

13. 13

    Serve the Sweet Potato Fries with Plum Powder immediately while they are still warm and crispy.