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!Print
These sweet potato fries will be a delicious and crispy side to any great summer menu. They can be made through step 2 and frozen until you’re ready to fry them up. (See Note Below.)
- 2 pounds sweet potatoes, peeled and cut into 1/4-inch matchsticks or spiralized
- 1 quart frying oil (your choice)
- 1 cup cornstarch
- 3/4 cup club soda, chilled
- 1 Tablespoon Simply Organic Southwestern Seasoning
- Fill a medium sized cast iron skillet (any deep sided skillet will do) with frying oil no higher than 3/4 inch from the top. Set the temp to medium high.
- While the oil heats, stir chilled club soda and cornstarch together until smooth.
- Place paper towels underneath a wire cooling rack. Dip the fries into the cornstarch mixture and let the excess drip back into the bowl. Lay the dipped fries onto the cooling rack.
- When the oil reaches 375 degrees F, fry the potatoes in batches until golden and stiff, 3-6 minutes for each batch. Lay on a paper towel lined plate and immediately season each batch with a pinch (more or less to taste) of Simply Organic Southwestern Seasoning. Serve or keep in a warm oven up to 30 mins.
To Freeze: After dipping in the cornstarch mixture, place on a baking sheet covered in parchment paper and freeze for about 30 mins. Place fries in a ziplock bag and keep frozen for up to a month. When ready to fry, place frozen fries into hot oil and proceed with the recipe, frying just a bit longer than normal.
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