Sweet potato fries in the air fryer

Name: Sweet potato fries in the air fryer
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 tablespoon Olive oil; Salt; 1 tablespoon Cornstarch; 0.5 teaspoons Garlic Powder; 1 teaspoon Smoked Paprika; 2 u Sweet Potatoes

Bastones de boniato en freidora de aire

Easy

No allergens declared for the registered ingredients. This does not replace checking the actual product labels.

Author: Equipo Cocinoa
Preparation time: 45 min
Servings: 3

Summary

Sweet potato fries, golden outside and tender inside, with a hint of smoked paprika and just one tablespoon of oil. A quick side that everyone loves and that goes as well with a burger as with a roast chicken.

Ingredients

3 servings

1 tablespoon Olive oil
Salt (to taste)
1 tablespoon Cornstarch
0.5 teaspoons Garlic Powder
1 teaspoon Smoked Paprika (sweet)
2 u Sweet Potatoes (medium, about 600 g)

Instructions

Peel the sweet potatoes (or leave the skin on if they are well scrubbed) and cut them into sticks 1 cm thick and about 8 cm long, keeping them as even as possible.
8 min
Dry them very well with a clean tea towel or kitchen paper: the drier they are, the crisper they will be.
2 min
Put them in a bowl, add the oil and toss with your hands until they all glisten. Sprinkle over the cornflour, paprika and garlic powder and toss again until there are no white patches of cornflour left.
2 min
Preheat the air fryer to 200 °C for 3 minutes. Put half the fries in the basket in a single layer without piling them up (cook them in two or three batches, depending on the size of your basket).
3 min
Cook for 15 minutes at 200 °C, shaking the basket every 5 minutes so they colour evenly. They are ready when the edges are golden and slightly charred and the middle is tender; if you like them darker, give them 2-3 more minutes, watching that they do not burn.
15 min
Transfer them to a dish, salt them and leave them uncovered while you cook the next batch in the same way: they finish crisping as they cool slightly. Serve them all together.
15 min

Notes

Sweet potato fries are a standard side at burger joints across the United States. Sweet potato has more sugar and less starch than ordinary potato, so it burns sooner and is harder to get crisp. The two tricks that make the biggest difference are a tablespoon of cornflour after the oil, which forms a thin, dry layer that crisps up, and not overfilling the basket: piled up, the fries steam and turn out soft. Cut all the sticks to the same thickness so they cook evenly, and salt them at the end, as salt draws moisture out of the sweet potato. Timings vary with the model and the load, so check after 12 minutes; in oven-style air fryers, spread the fries over the trays and swap them round halfway. In a conventional oven, bake them at 220 °C (fan) for 25-30 minutes on baking paper, well spaced out, turning them halfway. They are at their best straight away; leftovers keep for 2 days in the fridge and can be reheated in the air fryer at 190 °C for 4-5 minutes. If you have no cornflour, potato starch works too. Variations: cinnamon and a pinch of cayenne instead of paprika, or chopped rosemary with the garlic powder. They are lovely with mayonnaise sharpened with a few drops of lime, or with a yoghurt dip.