Sweet Potato Fries

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Our classic and famous recipe, compliments to Mario Bettencourt for the inspiration. Serve with Ketchup Mustard Dip.


  • 2 lbs sweet potatoes
  • 4 tbsp grapeseed oil
  • Chili Powder
  • Paprika
  • Salt
  • Pepper
  • Cayenne


The key to this recipe is to partially cook the potatoes (par boil) before broiling them. This gives them that crispy outer coating that we all desire.

Get a pot of water boiling. Slice the potatoes (1/4 in x 3/4 in x 2 inch slices). Par boil the potatoes by throwing the slices into the pot of boiling water. Only let them cook for 2 minutes! Strain the water and spread the potatoes on a cookie sheet lined with paper towels to cool. Dab a paper towel on the potatoes to remove as much water as possible. Take the potatoes off the paper towel and put the potatoes back on the cookie sheet.

Add the oil and all the spices to the potatoes and toss a little to get an even coating. Stick the sheet in the highest rack of the oven and broil for about 5 minutes. Keep a careful eye on them until they brown on top. Flip the potatoes over and brown the other side.

Serve piping hot with ketchup, or even better, our very own homemade Ketchup Mustard Dip.


To get extra-crispy potatoes, let the potatoes chill in the fridge for an hour or overnight before broiling them. Russet potatoes will get much crispier than the sweet potatoes, but we prefer the flavor of sweet potatoes far and above the russet. Of course, it's always fun to mix varieties of potatoes to get both the flavor and the crisp.

Link to dip

Ketchup-mustard dip for sweet potato fries ½ small onion 2 cloves garlic 1 large jalapeno pepper (seeds removed) 3 T oil (for frying) 3 T apple cider vinegar ¼ c water 1 6oz can of tomato paste ¼ c dijon mustard 1 T brown sugar ¼ t smoked paprika ¼ t chile powder dash fresh ground pepper ¼ c mayonnaise (optional, to make into aioli)

Fry onion and garlic in oil and add jalapeno until onions are brown and jalapenos lose their shape. Add the rest of the ingredients and simmer on low for 2-3 minutes. Toss into blender (with mayonnaise if making aioli) and puree until smooth.

Quite a good success. Tasted really good with sweet potato fries. Ended up tasting richer and more complex than normal ketchup and not too sweet.