Twice-Fried Restaurant Style Crispy Sweet Potato Fries (Stovetop Deep Fry)

How to Make Twice-Fried Restaurant Style Crispy Sweet Potato Fries (Stovetop Deep Fry)

1. 1

   Step 1: Cut and soak the sweet potatoes

   Peel (optional) and cut the sweet potatoes into even 1/4–1/2-inch sticks. Place the cut fries in a large bowl and cover with cold water; soak for 20–30 minutes to draw out excess starch, which helps achieve a crisper fry.

   For this step

   • 1 1/2 lbSweet potatoes (medium)
   • 6 cupsCold water (for soaking)
   
2. 2

   Step 2: Dry and toss with cornstarch and seasonings

   Drain the fries and pat them completely dry with clean kitchen towels or paper towels; any surface moisture will cause oil splatter and steamy fries. In a large bowl, toss the dried fries with the cornstarch, black pepper, and smoked paprika in a single light layer so each fry has a thin dusting—this coating promotes browning and crunch.

   For this step

   • 2 tbspCornstarch
   • 1/2 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   
3. 3

   Step 3: First (low-temp) fry — cook through

   Pour oil into a heavy-bottomed pot to a depth of about 2–3 inches and heat over medium to medium-low until it reaches 300°F (150°C) or a steady slow sizzle when a fry is added. Fry in small batches for 4–6 minutes, stirring occasionally, until fries are cooked through and limp but not browned; remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

   For this step

   • 3 cupsNeutral frying oil (vegetable, canola, or peanut)
   
4. 4

   Step 4: Rest and cool the fries

   Let the par-fried fries cool on a rack for at least 10 minutes (or up to 30 minutes) so the interior firms and the exterior dries slightly. This resting step is essential for the second fry to produce a crisp, non-greasy finish.
   
5. 5

   Step 5: Second (high-temp) fry — crisp to finish

   Increase the oil heat to 375°F (190°C) or until a piece of bread browns in about 60 seconds; work quickly but in small batches. Fry the cooled fries for 2–4 minutes until deep golden and crisp, then transfer to the wire rack or a paper towel-lined tray to drain.
   
6. 6

   Step 6: Season and serve immediately

   While still hot, sprinkle the fries with kosher salt to taste and squeeze lime over them if using; toss gently to distribute. Serve immediately for best texture, with your favorite dipping sauce or as a side.

   For this step

   • 1 1/2 tspKosher salt (to taste)
   • 1 pieceLime (optional, for serving)
   

1. Peel (optional) and cut the sweet potatoes into even 1/4–1/2-inch sticks. Place the cut fries in a large bowl and cover with cold water; soak for 20–30 minutes to draw out excess starch, which helps achieve a crisper fry.
2. Drain the fries and pat them completely dry with clean kitchen towels or paper towels; any surface moisture will cause oil splatter and steamy fries. In a large bowl, toss the dried fries with the cornstarch, black pepper, and smoked paprika in a single light layer so each fry has a thin dusting—this coating promotes browning and crunch.
3. Pour oil into a heavy-bottomed pot to a depth of about 2–3 inches and heat over medium to medium-low until it reaches 300°F (150°C) or a steady slow sizzle when a fry is added. Fry in small batches for 4–6 minutes, stirring occasionally, until fries are cooked through and limp but not browned; remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.
4. Let the par-fried fries cool on a rack for at least 10 minutes (or up to 30 minutes) so the interior firms and the exterior dries slightly. This resting step is essential for the second fry to produce a crisp, non-greasy finish.
5. Increase the oil heat to 375°F (190°C) or until a piece of bread browns in about 60 seconds; work quickly but in small batches. Fry the cooled fries for 2–4 minutes until deep golden and crisp, then transfer to the wire rack or a paper towel-lined tray to drain.
6. While still hot, sprinkle the fries with kosher salt to taste and squeeze lime over them if using; toss gently to distribute. Serve immediately for best texture, with your favorite dipping sauce or as a side.