Cut potatoes and place in mixing bowl. Rinse off until water runs clean. Soak in cold water at least one hour. Chef’s Note: Soaking results in crispier fries.
Preheat oven to 400°F.
Discard water and rinse potatoes one last time.
Dry potatoes and mixing bowl thoroughly. Toss with oil, cornstarch, salt and spices.
Spread fries over cookie sheets lined with parchment paper. Chef’s Note: Don’t overcrowd fries.
Bake for 20 minutes, then flip each fry and bake another 10 minutes or until crispy.
Serve with condiments for dipping.
Sweet Potato Fries
Cut sweet potatoes and place in mixing bowl. Rinse until water runs clean. Soak in cold water at least one hour. Chef’s Note: Soaking sweet potatoes results in crispier fries.
Preheat oven to 400°F.
Discard water and rinse sweet potatoes one last time.
Dry sweet potatoes and mixing bowl thoroughly.
Toss with oil, cornstarch, salt and spices
Spread fries over baking sheets lined with parchment paper. Chef’s Note: Don’t overcrowd fries.
Bake for 20 minutes, then flip each fry and bake another 10 minutes or until crispy.
Serve with condiments for dipping.
Yucca Fries
Peel, cut and place yucca in Dutch oven with water and salt to taste.
Cover with Redi-Temp™ valve open. Turn heat to medium high and wait until valve whistles. Uncover and boil yucca for 2 minutes or until just tender. Chef’s Note: Do not overcook yucca or fries will fall apart.
Drain and discard water. Transfer yucca fries to baking sheets. Dry thoroughly and let cool down completely. Refrigerate until dry and cold.
Preheat oven to 400°F.
Place yucca in mixing bowl. Toss yucca with oil, cornstarch, salt and spices.
Spread yucca fries on clean baking sheets lined with parchment paper. Chef’s Note: Don’t over crowd yucca fries.
Bake for 20 minutes, then flip each fry and bake another 10 minutes or until crispy.
Serve with condiments for dipping. Chef’s Note: Each fry recipe takes about 2 hours to prep and cook. Baking time depends on thickness. You must boil yucca fries before baking.
