This post sponsored by Simply Organic. All thoughts and opinions are my own.
If you’re in to comfort food (like I am) but want to enjoy it with a little less guilt, add this recipe for Crispy Southwestern Sweet Potato Fries to your burger or grilling menu this summer. Let me tell you, my family and I are so into these fries! They are usually devoured before the main course is even ready, and I end up making more to eat with our meal.
Simply Organic Southwestern Seasoning is perfect for this recipe.
Simply Organic Southwestern Seasoning spice blend delivers smoky authentic flavor that’s great for all sorts of delicious creations. I also use it to season grilled salmon (which is amazing by the way), and for a quick guacamole mix too. I’m proud to support Simply Organic/Frontier Co-op because they’re not only member owned, but have made it their mission to improve the lives of organic farmers and their communities all across the globe. They even donate 1% of all sales to support organic farming and education.
Crispy Southwestern Sweet Potato Fries are a wholesome addition to any meal.
These fries are simple and delicious because they’re made with just a few ingredients; sweet potato, corn starch, club soda and Simply Organic Southwestern Seasoning. You can fry these up in any high temp tolerant oil you choose; I use avocado oil when I can, if not I go for vegetable oil. When I cook for my family and friends it’s not just a duty for me; it’s more like a gift or offering showing them how much I care and what’s important to me. I try to choose high quality, sustainably sourced clean ingredients to create wholesome dishes that taste good and feel good.
The secret to crispy sweet potato fries.
Listen up close, because I’m going to tell you the secret to amazing home fries: cornstarch mixed with club soda. I know it sounds totally weird, but I can tell you first hand it WORKS and produces extremely crispy and delicious fries. Dip freshly cut fries in a mixture of the two and let the excess drip off before laying the fries on a wire rack to wait to be fried.
The thickness of your fries matters too; if you cut them too thick they’ll be underdone inside even though the outside may look perfect. I used a spiralizer for mine because it’s pretty, but you can definitely chop your potatoes into matchsticks, just keep them to 1/4 inch thick and expect they’ll need to fry a bit longer to be done inside.
When your frying oil reaches 375 degrees F, add fries in batches, being careful not to overcrowd the pan. I did this and ended up with a huge mess of oil that bubbled up and over the rim of my cast iron skillet. These fries will make the oil bubble quite a bit. When they are a golden orange remove them to a paper towel lined plate. Season each batch with a pinch of Simply Organic Southwestern Seasoning (more or less to taste) and serve immediately or keep warm in the oven while you finish cooking the rest of your meal. Make sure you grab some for yourself because they’ll go fast!
Free cookbook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!