Oven-roasted sweet potatoes recipe. Another very simple and delicious vegetarian recipe, use it as an appetizer or side dish. Looking for more vegetarian recipes? Try to prepare Fried Potato Pancakes
Oven-Roasted Sweet Potatoes Recipe
Ingredients: 6 cus (1500 ml) peanut oil, for frying, 1 teaspoon (5 ml) kosher salt, 1/2 teaspoon (3 ml) garlic powder, 1/2 teaspoon (3 ml) smoked paprika, a pinch of granulated sugar, 1 cup (250 ml) cornstarch, 3/4 cup (180 ml) cold Club Soda, 2 pounds (960 g) sweet potatoes
Instructions: Wash potatoes, peel, then cut into strips. Preheat the peanut oil to 375 F (190 C) in a heavy-bottomed Dutch oven or dip fryer.
In a small mixing bowl, combine kosher salt, sugar, garlic powder, and paprika. Mix well and set aside.
In another mixing bowl, combine cold Club Soda and cornstarch. Stir until cornstarch dissolved completely. Working in batches, dip potatoes in the cornstarch mixture, allowing any excess to drip off. transfer to a wire rack. Repeat with remaining potatoes.
Working in batches, fry potatoes in the hot oil, stirring occasionally, until golden brown and crispy, for about 6-8 minutes per batch. Sprinkle with seasoning mixture and hold in the oven on a paper towel-lined sheet. Serve hot.
Ingredients
- 6 cups peanut oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon sugar
- 1 cup cornstarch
- 3/4 cup cold Club Soda
- 2 pounds sweet potatoes, peeled and cut into strips
Instructions
Heat the peanut oil to 375º F (190º C) in a deep fryer or Dutch oven.
In a small bowl, stir the salt, garlic powder, paprika, and sugar. Set aside.
In a medium mixing bowl, combine cornstarch and Club Soda. Whisk until cornstarch dissolved completely.
Dip potatoes in the cornstarch mixture, shaking any excess.
Fry potatoes in the hot oil, stirring occasionally, until golden brown and crisp, for about 6-8 minutes.
Serve hot.
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