Japanese sweet potato fries
Absolute Foodie
Jackson and I enjoyed cooking with Japanese sweet potatoes this weekend. I like that they're firmer and less mushy than regular sweet potatoes. Shout-out to my dad for introducing me to this fine variety of spud.
We followed the linked recipe for oven-roasted sweet potato fries. Our Japanese sweet potatoes we were enormous, so we used only one. I also scaled back the cornstarch to 2 tsp. (When it comes to oven roasting, I'm happy to accept defeat in the battle for crispiness.) We did soak the sliced potato in cold water for 30 minutes to improve the fries' texture, as the recipe recommends. The recipe worked like a charm. My only note is that next time, we should increase the seasoning by adding a bit more salt and a touch of cayenne.
If you're looking for another spudsy supper side, you can't go wrong with a baked (Japanese) (sweet) potato, topped with plenty of butter.