Want to change up your fries routine? Tired of McDonald’s french fries and had enough of In & Out fries? Try these Sweet Potato Fries with Sriracha Chipotle Aioli. They are so easy to make. YES, we deep fry them, so I know they will not be a hit for some of you, but we must indulge ad duck in a pot. We also make a great Sriracha Chipotle Aioli for dipping. The Aioli is also excellent on hamburgers.
Sweet Potato Fries with Sriracha Chipotle Aioli
Sriracha Chipotle Aioli (large batch)
Mix together the following ingredients:
2 cups of mayonnaise
1/2 cup Sriracha HOT Chili Sauce (with the roster on it)
2 tablespoons chili garlic sauce (with the roster on it)
2 tablespoons chipotle in adobo (chopped)
2 tablespoons ketchup
2 tablespoons parsley flakes
2 tablespoons Paprika
Sweet Potato Fries with seasonings
Ingredients:
10 cups peanut oil, for frying
4 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 tablespoons parsley flakes
10 long stalks of rosemary
3 cups cornstarch
3 cups club soda, cold
6 pounds sweet potatoes, cut into 1/2 by 1/4- inch fries
Directions:
Heat the peanut oil to 375° F in a deep fryer.
Preheat the oven to 200° F so you can keep the fries warm while frying more.
Mix the salt, garlic powder, paprika and parsley flakes in a bowl and set aside.
Whisk the cornstarch and club soda in a mixing bowl.
In batches, dip the potatoes in the batter, drip off excess and hold on a wire rack.
Repeat with rest of the potatoes.
Throw some rosemary stalks into the fryer and start frying. Don’t overcrowd.
Stirring occasionally until golden brown and crispy, 6 to 8 minutes.
Sprinkle with the seasoning mix
Keep warm in the oven on a paper towel-lined baking sheet.
Repeat with the last batch of potatoes.
