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blanx's avatar

Have you ever tried parboiling in alkaline water? That's one of the Serious Eats tricks for crispy regular potatoes, and I wonder if it'd work here. Regardless, I love sweet potato fries

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Peter Berkes's avatar

I have not, but the thought has crossed my mind. I think it would work better for bigger chunks of sweet potato rather than fries, but I don’t see why this wouldn’t also give you a good crisp exterior.

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