Crispy Oven-Baked Sweet Potato Fries- Kitchen Conundrums with Thomas Joseph

Crispy Oven-Baked Sweet Potato Fries- Kitchen Conundrums with Thomas Joseph

Thomas Joseph shares his tips for baking rather than frying sweet potato fries that helps create a crispy and crunchy result.

Get the recipe: https://www.marthastewart.com/336731/sweet-potato-fries

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

http://www.youtube.com/user/everydayfoodvideos

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John Cipriano says:

You people worried about everything fried foods can take a step back and forget about baking and just fry those Sweet potatoes which are healthier than normal French fried potatoes.

birbilomata says:

i really love the pencil in his ear!!! lol

trini says:

Really Thomas, was it too much trouble to cut out the black spot on the end of the sweet potato?

Besyatka says:

Does anybody really use a ruler to cut their potatoes?…

Jay Swanstrom says:

Brilliant! Thank you Thomas. And the crunch while you chowed down!!!

Brenda's Pampered Kitchen says:

Your my go to Thomas for answers to my kichen conundrums ♡
Just bought sweet potatoes so will give this a try.

Taylor A says:

I’d love an episode on eggplant fries too! Preferably baked

Madger Bole says:

I dont know why but that peeler is kinda scary, it seems razor sharp and with a little effort the skin is flying off that potato >=D

Alfredo Fajardo says:

Please make a sushi conundrums thomas

Samuel Nasta says:

Does this work for common potatoes?

John Karavitis says:

Yeah, this is bullshit. I have tried the same thing with carrot fries (yeah you read that right), and they are always limp and floppy. Or one possible method might be some kind of overnight slow dehydration, followed by deep-trying them in oil like regular French fries. Or just give up, and stick with POTATOES for French fries.

Sidney Mathious says:

I love the look of potatoes and they also look so delicious too. I have to remember this technique the next time I cook some.

Joy Silas says:

Where is Shira Bocars series at?

Maheen Faizan says:

Tasty

From maheen hijab and beauty

Maria G says:

Do NOT like them blackened,lower temperature might work?

rideswithscissors says:

Thomas never disappoints! Now I know… overcrowding = floppiness. 450°. No more floppy fries for me!

sana yaseen says:

Love love love this!

shmoo says:

Crap tips…

s baxter says:

Maybe make a garnish with the skin and sprinkle it over the chips uniformly?

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