Best Sweet Potato Matchsticks Recipes

THE BEST BAKED SWEET POTATO FRIES

Steps:

• Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It's important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
• Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
• Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
• Add the fries back to the clean bowl.* Then drizzle evenly with the olive oil, and toss until they are evenly coated.
• In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
• Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren't overlapping, or else they will not cook evenly.
• Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
• Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.

ULTIMATE SWEET POTATO FRIES RECIPE BY TASTY

Steps:

• Peel the sweet potatoes on a cutting board.
• Trim the ends of the potatoes and cut into ½-inch (1 cm) thick matchsticks.
• Add the cut potatoes to a large bowl of water and soak for 1 hour.
• Drain the potatoes in a colander, and rinse with cold water.
• Preheat the oven to 425˚F (220˚C).
• Thoroughly dry the sweet potato matchsticks with paper towels.
• Add the sweet potatoes to a large bowl and sprinkle with cornstarch, tossing until fully coated.
• Drizzle the grapeseed oil over the potatoes, add the paprika, garlic powder, and pepper. Toss to coat.
• Arrange the sweet potatoes in a single layer on a greased, foil-lined baking sheet.
• Bake for 15 minutes. Use a spatula to turn the sweet potato fries over.
• Bake for another 15 minutes.
• Turn off the oven and crack the door open, then let the sweet potatoes rest in the oven for 10 minutes.
• Season the fries with salt.
• Enjoy!

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

SWEET POTATO SOUP WITH MATCHSTICK FRIES AND FRIZZLED LEEKS

Steps:

• Peel and quarter the sweet potatoes.
• Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.
• Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.
• Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.
• To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute
• Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.