A few weeks I ago whipped up a delightful dish of sweet potato fries accompanied by eggs and chorizo. It was my way of using up the food in the kitchen and resisting the urge to order a takeway after slightly lazy day.
It was wonderful and brought back memories of a cozy Spanish tavern in Madrid where I indulged in some huevos rotos with Ignacio last November on our trip to Madrid.
I was very pleased with my version of this beloved Spanish dish. The combination of sweet and savory was mouthwatering. It’s surprising, really, that I don’t prepare this culinary gem more often, considering I’m married to a Spanish man. This little gastronomic adventure was sparked by the presence of a bag of sweet potatoes that needed to be used up and my underutilized air fryer.
I looked through various posts on line to understand how make these fries and this is what I ended up doing 👇🏾:
- preheated the air-fryer
- peeled the sweet potatoes and cut into thin uniform strips
- tossed with olive oil and season with salt and pepper
- arranged the sweet potoato fries in a single layer in the air fryer basket, making sure that they are not ‘overcrowded’
- I set my fryer for 205oC and cooked for 10 minutes, shaking the air fryer basket halfway through.
However, I must confess, despite my best efforts, I have yet to master the art of achieving that perfect crispiness with sweet potato fries in the air fryer. While my fries turned out deliciously soft and cooked through, they didn’t quite make the flawless crunch I was aiming for. But fear not, I am determined to hone my skills and perfect this dish. There are more potatoes waiting to be transformed into delectable fries and I cannot wait to experiment. Next time I might try soaking the [sweet] potatoes in water for half an hour to remove excess starch and then patting them dry before putting them in the airfryer. I understand that this might prevent sogginess and encourage the crispiness that I desire.
Stay tuned for future updates…
