This slightly sweet version of the potato tastes especially good to children thanks to its sweet taste. Whether in the form of porridge, soups or these crispy chips. You don’t need a deep fryer for these fries, the oven does all the work. They are also delicious on their own, just with dip or as a side dish.
- Sweet potatoes (approx. 1 smaller potato per person)
- 2-3 tbspoil (e.g. olive)
- 2-3 tbsp dried herbs- thyme, oregano, basil
- 1 tsp salt
- 1 tsp cayenne pepper/spicy ground red pepper
- 1 crushed garlic clove
- 1/2 tsp black peppercorns
- 1 tsp potato starch
- Peel the potatoes and cut them into thicker fries, roughly the same size. Put them in cold water and leave to stand for an hour to release the starch.
- Then remove the fries from the water and place them on a clean kitchen towel, trying to wipe off any remaining moisture.
- The drier they are, the crispier they will be later.
- Put the oil, salt, pepper and herbs in a large bowl, as well as the crushed garlic. Add the starch and stir.
- Place the fries in the marinade and coat them well in the marinade. Place on a baking tray so that each fry has room. Personally, I always put the fries or baked potatoes directly on the baking sheet, without baking paper.
- They get a much better crispy crust that way and they also turn better that way. Bake for 30 minutes at 180° on the bottom rack in the oven.
- After the first 15 minutes, turn them with a ladle. After 30 minutes, turn the fries again with a ladle and place the baking sheet on the top rack in the oven and let them bake for 5-10 minutes until crispy.