Why it's (almost) impossible to make Crispy Sweet Potato Fries in the oven.

[@EthanChlebowski]

Sweet potato fries time, recipe on my website (also included a note if you do want deep fried ones): www.ethanchlebowski.com/cooking-techniques-recipes/kinda-crispy-baked-sweet-potato-fries SOURCES: ► On Food & Cooking by Harold McGee: amzn.to/3gzYOja ► What's Eating Dan? video: kzbin.info/www/bejne/qonIZWmEpdx0bM0 ► Russet potato - fdc.nal.usda.gov/fdc-app.html... ► Sweet potato - fdc.nal.usda.gov/fdc-app.html... OTHER: ► Support on Patreon: www.patreon.com/EthanC ► Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ

[@takurat6012]

I'm a home chef and I want to start a channel.Any advice?

[@Immortal-ironic-fist]

How many calories do we actually cut by baking instead of deep frying?

[@BecomingBoundless]

Can I freeze them after boiling them and coating them in a slurry? I guess I'd have to have room to fit a whole rack in my freezer, but just asking.

[@markdcmountp]

Ethan Chlebowski Hi Ethan😊 You should use a refillable oil sprayer to add the peanut oil don’t you think? I’m going to try that and lift up the wire rack and spray the undersides of the fries as well to see if that makes them even crispier! Thanks so much for doing this video! I love good sweet potato fries but trying to get them crispy at home is an art.

[@muzaaaaak]

Suggestion, broil on high temp with the fries on the lowest rack. I do w whole roasted chicken this way and it creates perfect crisp skin.

[@TanyaG023]

Just made these and I can confirm its by far the best way to make sweet potato chips in the oven, soooo crunchy. Some things I'd recommend tho if you are trying this out: 1. DEFINITELY grease the wire rack before putting them in the oven because they get stuck 2. Using oil spray helped get a more even coverage across all the fries 3. Tried this without the wire rack and it turned out just as crunchy :) Awesome recipe thanks a bunch for sharing it with us

[@winnguyen443]

Thanks for sharing your experiences, I’ve used the racks as part of my chase for crispy sweet potato fries. I sprayed the racks with oil and it helped prevent sticking. I’ll try without when I use this method. Thanks again!

[@alphafish4756]

Thank you, I don’t have a wire rack so I was thinking of putting it on oiled foil paper!

[@MsTwingo12]

Did you use peanut oil like Ethan did? I don’t have any at home but would like to try this out anyway...

[@morganhood4913]

@@MsTwingo12 Hey, I know this was commented a while ago, but you could use any kind of unflavored oil. (thats what i did) You'll obviously get a slight peanut taste but the oil just helps it to cook a certain way, I'm sure you could also use canola oil, it just wouldnt be as healthy. (:

[@MsTwingo12]

@@morganhood4913 Thanks for your comment. I ended up using sunflower oil and they turned out pretty good but I’m not sure if it was completely necessary to use oil in general

[@pekstl]

Man, thanks for this! I've been trying to make these crispy for years all the methods failed and I've given up. This actually works. And for anyone interested, it works with arrowroot powder just as well. I didn't use the wire rack either. It worked on a finely greased parchment paper, I used coconut oil for the parchment paper (very thinly coated) and then drizzled the potatoes with olive oil, also slightly. Didn't turn them over in the middle of baking either (my convection oven did the trick). And they turned out beautifully crispy. The most important steps are boiling with added vinegar and starch slurry.

[@rayna6440]

That smug CRUNCH at the beginning of the video. I love the confidence

[@_thomas1031]

As soon as he did that I went...."😲 well this i will be a goood video"😄

[@BillJBrasky]

I seriously thought he was going to bite his fingers.

[@jdswift78]

The mustache has the confidence don’t be fooled😂😂

[@clancamper]

that crunch got my entire body screaming quz i hate chewing sounds

[@dadankracoon4060]

Haha i don’t

[@ruthyan98]

Oh my goodness I just made these fries and they are really crispy!! One thing I’d modify is pouring the oil on the fries before spreading them out evenly on the baking tray so you don’t lose precious oil through the gaps! Thanks for the recipe Ethan!

[@BoBoCooking]

I’m so happy for Ethan that he is doing so well and making great contents. I saw from his other video that he was really brave and quitted his job to go full in for KZbin. His hard work is recognized and I hope he continues to find lots of support from us and hit the 1M subscribers that he deserves!

[@DanliciousFood]

Absolutely, this guy deserves 1M and more! He always produces quality content for everyone!

[@marklangly5761]

He deserves great success, seriously

[@mauz791]

He's gonna make it, don't worry about it

[@ryand589]

He's going to make it, let the algorithm do its work

[@pochopmartin]

Don't forget he's got a Patreon :)

[@pezboy715]

That cornstarch slurry seems like an excellent opportunity to add a seasoned coating to the fries (or baked fries of any kind, really)

[@rbach2]

he talks about why this is a bad idea in other videos

[@erx2043]

I love how you pay so much attention to detail. Please continue on this path because there just aren't enough people in the world who do this - especially in the cooking industry

[@ניצןמרזל]

😊😊😊😅

[@Acoto]

FYI to any who try this, he's not kidding when he says the cornstarch mix must be very thickly coated onto those potatoes. I took mine out while the mixture was still liquidy and I ended up with normal baked sweet potato, so be very intentional in getting that part right.

[@Mr-E.]

So do you wait until the mixture becomes thick on the fries before taking them out of the bowl? Like a good soak for a few minutes?

[@Acoto]

@@Mr-E. Yeah that's what I did on my second attempt. Combined with a longer cook time resulted in a much crispier fry.

[@Mr-E.]

@@Acoto Gotcha, thanks for the advice!

[@Acoto]

@@Mr-E. BTW, I wouldn't let it get so thick it hardens or cakes on the sweet potato slices.

[@Mr-E.]

@@Acoto I'm glad you said that because I would have made that mistake!

[@dylan-nguyen]

I tried making this recipe 4 times and finally got it right. 1. get the "dry" sweet potatoes not the "soft" or sometimes labeled yams at the store. the soft ones have too much sugar and burn. I like the light yellow ones. 2. if air frying set it to 400F and try 50%-75% of the cooking time. (I do 400F for 10m then flip for 4m) 3. *definitely* oil both sides. idk how Ethan's didn't stick but mine stuck and ripped apart I hope this helps anyone else having troubles. I was about to give up but my farmers market had some free sweet potatoes so 4th time and it was all good.

[@screamtoasigh9984]

Did you preheat and use high heat oil?

[@dylan-nguyen]

@@screamtoasigh9984 I did preheat for 5 min and I used avocado oil which is up to 520F

[@samanthaso1236]

Thankyou for air frying instructions. How did they turn out in the air fryer by the way??

[@dylan-nguyen]

@@samanthaso1236 they turned out decent

[@GrugTheJust]

As an avid home cook, thank you for addressing the difference in introducing different Ph's to the boiling medium. It boggles my mind how often I am presented with a food that increasing or decreasing the Ph affects a huge result in the finished product. I now brine my chicken wings in baking soda laced marinade to garner crispier wings, but I totally understand the acid push to get tighter pectin.

[@Belissimo-T]

*pH

[@pezboy715]

The little tangent at the end about leveraging the science of food to make the food that you want…. I felt that in my soul. That’s exactly why I cook and have been cooking since I was a wee lad. ❤

[@valf156115]

I made this twice! Great recipe thanks so much, first time I’ve had success with sweet potato fries. The first time I used the rack method like you recommended but I found turning them was super tedious and even with the oil they still managed to get stuck. The second time I made it in my rectangular cast-iron pan and they came out great. For me the cook time is about 20 minutes total to get super crunchy not overly dark results

[@xTechnoWOW]

Love how structured and scientific your videos are vs. other cooking channels, always learn a lot!

[@xTechnoWOW]

That crunch is unreal, will definitely be eating more sweet potatoes from now on!

[@uioplkhj]

Adam also is quite scientific too, too much maybe

[@AU-ym4wv]

OMG I didn't have cornstarch so I used gluten free flour and they are PERFECT! Thank you!

[@youknowmyname5695]

What kind of flour and brand?

[@ShellLiza]

The combined trial/error and make up of an ingredient and how it affects the dish is pretty informative. No surprise your channel blew up so quick. Keep up the great content ✌

[@MakeSushi1]

this was a very interesting video, I always did a starch slurry but never cooked the sweet potatoes before because they would break so the vinegar idea to make them flexible is quite nice :) I will say I always fried my sweet potato fries though, will have to try this oven-baked method see how it pans out

[@GrandmasterofWin]

"Pans out." Dad joke or accidental pun?

[@semleenders2730]

I don't know why, but I made them this week and mine were crispy (I fried them) and I didn't use any added starch or anything 🤔

[@drei4till207]

What kin of vinegar should u use?

[@GoalOrientedLifting]

Just fry them twice. That's how it's done at the factory i work at

[@meatbagshorts2452]

@@drei4till207 White vinegar! ☺️

[@claudiaweise5284]

Ethan, thank you for the recipe. My variation: 1) My sweet potatoes were oddly shaped so I ended up with steak sized fries 2) I also decided to drag the fork over the sweet potatoes before they went in the oven as I thought they would be easier to handle 3) I added a little paprika for a kick to the slurry before I coated the fries. Be careful with that if you don't like spicy. I put them in the oven and turned at the 15 min mark . 15 min later they were still not done because my fries were bigger than yours. I was worried but I kept them in the oven longer and flipped them every 5 min until they developed a golden brown crust. I served them with garlic shrimp and antipasto salad. The sweet potato fries came out crispy outside with a soft inside. They were the hit of the night and went fast, I wish I had made more. THEY WERE AMAZING......and I don't event like sweet potatoes. Thank you for the technique you shared. Bravo!!! My family now thinks that I'm at gourmet status with my cooking but frankly I don't know how to cook. It's all KZbin.

[@fncr070]

I’ve used this a few times and here a nice hack I’ve developed. Half way through cooking, take them out and toss them with oil. Then add them back in. The oil really sticks and they get a nice roast

[@GadBoDag]

Warning! If you do use a convection oven, make the cooking time and temperature a bit lower than his recipe says! I didn't adjust it and my fries got burned after the initial 15 minutes. :(

[@KPoWasTaken]

there is a general rule for converting oven to air fryer/convection oven. It's known as the 10/20 rule which is 10% less temperature, 20% less time. There are a few exceptions but this does work very well

[@ToddPerkinsAuthor]

I made this recipe after trying and failing to fry them. After that I gave up and put them in the oven, coated in oil, and then watched this video while they were cooking. Ended up taking them out of the oven, boiling them with vinegar/salt, and then coating them in a flour slurry (didn’t have corn starch) before frying them, and they STILL came out crispy! Wow! Thanks for the tips!

[@DionFernandes3]

He's extremely underrated. He deserves more subs.

[@DanliciousFood]

Not for long, he's gonna get there for sure!

[@dask7428]

lmaoo he had 30k subs 2 weeks ago, chill with those comments

[@DionFernandes3]

@@dask7428 he needs more subs!!

[@sulaimanaljabari]

@@dask7428 I knooooow it's like they just got to know him and said he has no recognition lol

[@wonderhwu]

Perhaps we have different definitions of "underrated". He's accurately rated, just more unknown... For now

[@TwoSnailTom]

Dude, the quality of your videos is amazing. Keep up the great work, your content has come so far in such a short amount of time! You’re an amazing mix between Babish and Kenji and I hugely appreciate your work.

[@fuzzidelic]

I always wondered why they never crisped up. Thought it was just my lack of skill!

[@IsinMoon]

I made these today, and they were amazing! So crispy! I made these without a wire rack, and I also did not flip them over halfway between cooking, but they were still evenly cooked and crisp all the way through. I really appreciate the time and effort you put into explaining the science behind this process. This absolutely puts every other sweet potato fry recipe on the internet to shame!

[@uthmanhamid5052]

Ethan: "amylase, where have we heard that before" Me: flashbacks to biology lessons Ethan: h o a g i e r o l l

[@HussiAli123]

H O A G I E R O L L

[@monke980]

@@HussiAli123 *h o a g i e* *r o l l*

[@PinataOblongata]

Salivary amylase, most likely.

[@pogan4916]

L A S E means ENZYME can't forget 7th grade.

[@dicksdrugsanddebutantes9305]

I though of spit lmao

[@jasonjmp]

Everything stuck to the wire rack, also tried the air frier which worked perfect. Wife said better than restaurant. Will spray down wire rack or stick with air fryer or fried! Thanks Ethan!

[@stinkydubs]

This video was awesome. I love the science aspect and for me you were so close to hitting it completely out of the park. After I finished I looked up what Pectin was and what/how/why it was important for you to keep it strong vs weak. If you took like 10-15seconds to explain that it would have just been mint. Not trying to be whiny, just offering constructive feedback. Video awesome. Recipe fantastic. Well done, love it!!

[@shadow-wulf]

the reason I'm addicted to your vids is because I don't want recipes. I'm starting to regain my health and now want to pick up helping my wife cook for us. I want to know why and how. I can then work out the flavours I want afterwards. I don't have the health to waste on experiments but watching your conclusions it makes it so much easier for me to know why something works or doesn't work. I love sweet potatoes, but I don't think I've had a single order of SP fries that I've enjoyed. Now you've armed me with the info I need to bust out some yummy SP fries. Thanks very much!

[@BeanZauce]

I was literally making wings with sweet potato fries today. This is perfect because I was wondering how to get a nice crisp on it. Thank you

[@vincenthuffaker7315]

Oh my goodness! This worked perfectly! My wedges were a little too thick, and I didn't use any oil, and my corn starch slurry was too watery. But it didn't matter. It was perfect! I ate the whole sweet potato in seconds. So beautifully crispy! Like McD/BurgerKing crispy! And without oil! (because I didn't use any). Thank you for showing the way!

[@christopherh2352]

Did you use an oven or an air fryer?

[@crestviewchurchBoulderCO]

@@christopherh2352 We have a convection oven.

[@ryanhall8770]

When Adam ragusea started KZbin he didn’t have a convection oven and now he does, you’ll have one soon

[@williamkelley1971]

He got a tabletop one, but he always had a convection setting on his home oven.

[@usmaniqbal9207]

@@williamkelley1971 lol i was confused cuz he already have the convention roast setting on his oven

[@JJRocheO]

He should have it repossessed for the rediculous bs he spreads around YT

[@nowdefunctchannel6874]

@@williamkelley1971 its called an air fryer

[@williamkelley1971]

@@nowdefunctchannel6874 It’s marketed that way, but convection heat has been around for decades. It’s just a very small convection oven.

[@AngelicBabygirl01]

This is going to be my go to sweet potato fry recipe until the end of time! ❤❤ Every single fry was deliciously crispy from hot out of the oven to room temperature AND I didn't use a wire rack because I didn't want to wash anything extra. I can't wait to try this method with the sweet potato variety in my country that's like the Japanese sweet potato.

[@ChrisAndEmilie]

This totally worked! Thanks for sharing!! We had your video playing while we followed along and for the first time ever, our yam fries came out crispy!

[@27ProBleMatic27]

Bro that crunch in the intro got me hella excited.

[@IsinMoon]

I tested this method out on regular potatoes, and it works well to make regular French fries too! 👍🏽

[@Bruhaustindavis]

I literally just finished making some disappointing sweet potato fries, trying to figure out what to change, when this pops up in my feed. I will definitely be trying this!

[@epuidS]

wow i love how you included the science of the cooking and how the results were actually achieved , amazing video and i hope you keep up with the science in the vids

[@Valthediver]

I made these yesterday for superbowl to compliment my burgers. His experiment definitely works, made them in the oven. However I personally will cut the fries a lot thinner to make them even MORE crispy. Like really thin, thousand fries thin. Cant wait to try this again with more experience in the future

[@viridianloom]

"A Potato Called Sweet" would be a hilarious band name

[@baldieman64]

Steve Priest's family would probably sue you..

[@Neilious]

Man u should trademark the fuck outta that

[@mejiam4845]

I made them and they were delicious! I made a sauce with mayonnaise, chili’s and spring onions cut into small pieces, paprika powder and grated garlic☺️ they were a success 😋

[@calpico24]

My aunt from Japan does this with Japanese sweet potatoes except shallow fried and with rice flour. HOLY JUMPIN that's a bop.

[@K162KingPin]

It is very easy to make crispy sweet potatoes in an air fryer. I buy frozen sweet potatoes. I Microwave a plate of them for 2 minutes to get them mostly thawed, then toss them in the air fryer for another 8 minutes until the tops of some are just starting to turn black, at this point they are all very crispy, much more so than any fast food fries you might compare them to. Then I pour a little melted butter over them and enjoy.

[@ahmedqutta6615]

Didn’t know sweet potatoes can be this crispy. Definitely trying this one out!

[@elliensw94]

Very interesting to see the science behind it, and I tried it in my air fryer for 15 minutes at 200 Celsius. Turned out crispy and yummy!! Thanks for the great video :)

[@aprilloca6730]

Great so I can ask you what happened to the air fryer with all the extra starch. :-)

[@anamateus5128]

O oiiiiiiikijkikkkkkjjkokijl

[@LosFloresLunares]

I think this is one of the best made videos you’ve done so far the editing and explanations are on point, really great recipe too

[@stalker-anoniem3515]

I recently made sweet potato fries drenched in olive oil in the oven. The leftovers I stored in the fridge for a few days. When I baked them in a nonstick pan with olive oil a few days later they became crisp to my surprise. So I guess the twice bake option works the best.

[@paige33johnston]

This recipe was great!! I began cooking in quarantine, the kitchens always intimidated me. I used this recipe for my first time making sweet potato fries and they turned out AMAZING! Thanks again Ethan!

[@erichorwitz]

Ethan, thank you for doing the hardwork to perfect the sweet potato ROASTED fry that's crispy. I've made many, many batches that didn't come out well in the oven despite many youtube channels and recipes claiming all you have to do is "add oil and bake." I will give this a shot.

[@mwolkonsky]

I tried this but with the double fry peanut oil method as the recipe states. By the way, thank you for analyzing the tater to help understand all the failures in trying these at home. They were the best I've made ever! Have a great day!

[@zoeydeu2261]

475 Fahrenheit = 246°C degrees celsius

[@peterwood2633]

Did it with a Kumara and it worked thank you. Can't wait to try with an orange sweet potato. Did it on baking tray

[@kiana4803]

ur literally my new favorite cooking youtuber omg

[@marciocattini12]

I like to freeze the fries before taking them to the over, it is pretty much like double frying, the ice cristals that form when freezing the chips make them softer on the inside and help them dry on the oven I reckon if you try it with your method before adding it to the slurry you'll love it. Also add the peanut oil to the slurry the cold chips will help emulsify it when mixing giving them a finer but more even coat of oil!

[@willdbeast1523]

I love how meticulous you are with naming and listing the sources, respect

[@manolapix]

Bro has really turned a simple baked potatoes recipe videos into a science class of how and why sweet potatoes crisp. Love it. I’m subscribing.

[@iantan8878]

This dude is like an Adam Ragusea that doesn’t season his cutting board, I love it !

[@usmaniqbal9207]

Lmao

[@CinnamonMuffinz]

No upside down bears here

[@bonniejunk]

;(

[@likklejcooks]

Made these !! Better than the restaurant sweet potato fries I’ve tasted ANYWHERE!

[@DanliciousFood]

Gotta give it to Ethan to making the impossible possible! Crispy oven baked sweet potato fries, oh man, I would totally eat this every day, all day and pair them with a garlic aioli to dip in! Yum!

[@deesmith9241]

I made it! The crunch at the beginning of the video is not a lie. I missed the vinegar and salt step, but the end result was still extra crunchy & yummy!

[@matt1111112]

Man I'm so glad this just got recommended to me, I've been wondering why I can never crisp up my fries without burning them 🤣

[@jadesaichai]

I tried these yesterday and they worked. They were so much fun to make. Gone in less than 2 hrs - my mom ate majority after doubting the crunch was possible. 😂 Never going back to soggy sp fries.

[@TRoker5]

This is such amazing content, thank you for mixing science and cooking, they're two of my favorite things.

[@PervyOldToadSage]

thanks youtube algorithim, i just made sweet potato fries recently and was wondering why they didn't get crisp. i love that this channel and this guy exists and what im learning is blowing my mind. the sugar conversion of 75%. the temperature range of amalaze (spel). The addition of starch and the affect that vinegar had on pectin levels and thus strength of the fry. I wonder why the other guy intentionally weakened his pectin levels.

[@Supernova09949]

Ethan, friend, you are incredible. All of your videos are entertaining, educational, and perfect for tutorials. You deserve every bit of success that comes your way. -Bruno

[@basschipper7258]

100%

[@zomebody5529]

He’s great, but you’re just hopping on the bandwagon and kissing his ass.

[@mr.obamium8074]

BRUNO MARS????!!!?!?!

[@ZacharyEntenman]

@@zomebody5529 how is commenting on a KZbin video "jumping on the bandwagon"??

[@zomebody5529]

Zachary Entenman He did a lot more than compliment him though...

[@ingridmeszaros6375]

Uuumm it's the transition at 3:21 for me The effort in these vids is immaculate

[@humboogu]

What Ethan says: "Hey everyone, I'm Ethan. A home cooking nerd..." What my Google Assistant heard: "Hey Google, I'm Ethan. A home cooking nerd..."

[@stevenrodriguez9655]

LMFAOOOOO. Idk why that made me laugh so much but it did... Google Assistant: Hiiiii Ethannn.... I’m you’re biggest fannn

[@baldieman64]

You allow a corporate spy in your house to analyse every word you and your family say...?

[@skullcrusher_1]

@@baldieman64 you're on their platform typing your comment already soooooo 🤦‍♂️

[@peachmelba1000]

@@skullcrusher_1 yes, but the act of typing into the YT interface is likely contextual to the thing being commented on, whereas your random conversations at home likely aren't, and if you don't value the privacy that those conversations should retain, well, good luck.

[@AD-cy4vj]

Google is so nosey 🙄

[@blazhenazavada6144]

Made them a couple of months ago and it was a hit. Crunchiest ever. Thank you, Ethan! I really appreciate all that science explained. I guess that's what motivates me to try new recipes like that

[@Danio_G]

Tried making these recently, totally worth the effort! Really tasty and crispy! 😁 trying your take on Adam Rasugeas oven fries tonight!

[@kelvinng6389]

For Thanksgiving I tried this recipe in my first attempt at sweet potato fries and it worked out quite well. I tweaked the ratio of dry and wet ingredients to yield fewer servings. Thank you for your cooking videos and tips

[@halaldigest]

I feel like every problem I have with my cooking but never have the time to figure it out, you end up with a video on a solution 💪🏽

[@saritrapport340]

I just discovered Ethan. His weight loss story and food knowledge is inspiring. I’ve been trying to get crispy sweet potatoes fries for years. This method was amazing. Like no oil! Mine were maybe a little too thin. Or, I missed the part when he said less time for a convection oven. I’ll for sure do them again. Thank you. I made them with your smash burgers. Ridiculous. Never go to a restaurant again.

[@Galaxy-ig8si]

Hi Ethan. Great video as always. Can you simply add/mix the oil to cornstarch slurry? That way you will then have an even coating all over the surface of the sweet potato.

[@hlegler]

I think it's amazing that there are people like me that care about nerdy food stuff like this. The kitchen is my lab... Great video!!! Thanks!!

[@melsyoutube]

you, David Seymour and internetshaquille deserve the success of babish and joshua wiessman.

[@isaiahm5415]

not the success of babish , definitely the success of weissman though , can’t stand that guy now .

[@jordaningram2293]

isaiahm54 can’t stand Joshua Weissman?

[@jordaningram2293]

jeroen I’ve watched one banish video so I’m not super familiar with him.what did he do wrong?

[@isaiahm5415]

yeah weissman , i like when weissman was just more of a chill channel like how ethan is , but josh just over does it a lot , he’s a great cook though

[@ryanhall8770]

isaiahm54 I mean I like him but he has a tendency to not take your home kitchen into consideration and he always buys these obscure expensive kitchen appliances. And every time he uses a stand mixer to knead dough, he always makes fun of the people that tell him they don’t have a stand mixer and then says “just use your hands” but he’s never showed you how to knead by hand. I can look on another tutorial from another KZbin channel but still

[@abstctmnd]

Thanks for going through all the trouble and showing us your process. I'm excited to taste them once they come out of the oven!

[@pumpkinpumpkinton4764]

Ethan, try making barbacoa please

[@locochavo4560]

THIS

[@bryanrangel-almanza1435]

Amen lol

[@Beeplabeep]

Yes

[@muhilan8540]

What kind of barbacoa? Barbacoa is just a method of cooking not a certain meat or dish (a fact that caused a bit of confusion when I started working at Chipotle)

[@pumpkinpumpkinton4764]

@@muhilan8540 barbacoa norteña, es la unica que conozco

[@darthbiernot8079]

This will be my first time trying sweet potatoe in any form ever! Just bought one today and I am going to follow your recipe now. Will let you know how they turned out. Thanks and greetings from Germany! 🇩🇪😊✌🏻

[@StarQueenLizzie]

love learning from you!! great content :)

[@buttermilkbiscut5477]

Wow ,this is it ,the channel thats not just recipe but also informative

[@thelarry383]

Before I started watching, I hoped he didn't slather them in mayo first

[@TNUni167]

Gives the best sear, he says. 😂🤣

[@Cringemoment4045]

Yeah Edit: Just use butter

[@yasminvaldez4939]

Guys I just made them and they are ❤️❤️❤️❤️. I tried it with potato starch and the CHRUNCH is other level....I thought I would never be able to do crunchy sweet potato.

[@muniyumi]

AWESOME!!! I actually wanted to make something with sweet potatoes? This came at the perfect time aaaa

[@Momzie808]

Thank you for all your hard work & love the interesting information on the sugars & carbs especially those who are watching their carb intake. Can’t wait to try your method! Great video! ❤

[@octavianro2002]

Well regarding low-calories, 50g of corn starch does add 190 calories to the meal.

[@bewchy04]

Me trying to get thick👁💋👁 okayy???

[@jamiemaxcold9325]

Dang

[@fatimacuevas679]

TOTALLY TRUE, a most try I've just made them and they're as crispy as they sound💗

[@alinapan3108]

The question is: do I want to wash the wire rack

[@o0Avalon0o]

Other commenters are saying they didn't need the rack as long as they used an oiled tray.

[@fyodorx5428]

50g of cornstarch is EXTREMELY much for 80g of water. I ended up with a very thick "dough" that stuck to the potatoes in lumps.

[@KindaMaria]

Alright! Time to bust out my sweet potato that’s been lookin sad in the back of my pantry 🍠 😂

[@emscatt]

I hope the world have more men like you. Smart and can cook.

[@benit0yo]

the real question is, could you season the slurry for more flavor? Might have to give that shot and see how it works out.

[@aprilloca6730]

Have you tried?

[@DanielPodlovics]

I find with the long high temp cook times, the spices end up burning if you season early. I've had more luck seasoning as you pull out the fries or 5m before (for sweet potato or regular). Not sure if the slurry would help avoid burning though

[@jefaspirit]

First I got turned off by all the scientific explanations, but once I took the time to understand what you were saying, I became fascinated by all those facts. Thank you! I’ll try out the recipe and see how it turns out. 😊

[@ehodovic]

I’m one of those champions that prefer soft fries.

[@MakeSushi1]

Madness

[@christopherch]

Ew

[@ehodovic]

How To Make Sushi I prefer “perfection”

[@MakeSushi1]

@@ehodovic ok lol

[@shirley6067]

Same

[@hating_bananas7066]

I always come back to this one to re-learn or re educate myself with the basic science of potatoe and sweet potatoe. Thank you.

[@TheAndersDanilet]

You should make yucca fries next!

[@pierspowlesland4457]

Ooohhh that crunch at the end sounds soooo good!

[@DLoveEats]

not even religious and I'm over here thanking the lord

[@ggundercover3681]

This comment is too funny. I love it

[@MN-eq8xi]

the production value of this channel is amazing

[@JohnNathanShopper]

Ethan Cheblowski and Adam Ragusa posted videos at the same time. Who do I watch first......

[@josh2045]

Not sure why you watch Adam at all, he always sounds so condescending 😬

[@johnadamczyk6213]

@@josh2045 yeah adam is awful

[@JohnNathanShopper]

Josh L He’s so speechy and academic, right? Love it!

[@johnadamczyk6213]

JohnNathanShopper no a lot of his stuff is flawed. He chooses a “theory” and then builds a video to fit the idea whether it’s actually true or not. His video about salting the board not the steak made me lose all respect for him

[@milesbandy2455]

I mean in a sense your right he picked a topic and made a video on it and it was yes a theory but at the same time there’s nothing wrong with that I mean everything he said was from his own experience so I’m not sure how you claim it’s false but also with that logic how would you like this guy he has the same video lay out

[@imeakpan]

Thank you for your efforts in this video. You go through the technique. You go through the recipe, and you even list the equipment links! THANK YOU!!!