关于此食谱

学习如何制作酥脆的烤箱红薯条！用橄榄油和海盐调味，红薯条是一种简单健康的自制零食或配菜。食谱可做4份配菜。

步骤说明

1. 1

   Preheat the Oven to ![425°F] with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed Baking Sheet with Parchment Paper so the fries don't get stuck to the pans.

2. 2

   Peel the Sweet Potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one Baking Sheet, and the other half to the other Baking Sheet.

3. 3

   Sprinkle the Sweet Potato fries with the Cornstarch (use 1 ½ teaspoons per pan) and Fine Sea Salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the Extra-Virgin Olive Oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible Cornstarch into the fries as necessary).

4. 4

   Arrange your fries in a single layer and don't overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a Spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)

5. 5

   Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don't get overcooked. Return the pans to the Oven, swapping their positions (former top pan goes to the lower rack and vice versa).

6. 6

   Bake for 10 to 18 more minutes, or until the fries are crispy. You'll know they're almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.

7. 7

   If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground Black Pepper, and a scant ¼ teaspoon each Cayenne Pepper and Garlic Powder. Serve warm!

Notes

注意 存储建议：这些薯条最好趁热新鲜享用，但剩余的可以在冰箱中冷藏密封保存至多4天。为了保持其酥脆口感，请在烤箱或小烤箱中重新加热至温热并酥脆。剩余的薯条可以成为纳乍食品的绝佳基础！提前准备：您可以提前2天削皮和切红薯。为了防止变色，将薯条放在足够大的碗中并用水填满碗。当您准备好烘烤时，用无绒茶巾沥干并彻底拍干薯条，然后继续按照食谱进行。仅制作两份：我喜欢有剩余的红薯条，但如果需要，您可以将此食谱减半。将配料除以2，使用1个烤盘。在上层烤架上烘烤薯条（确保距离热源6英寸）。翻转后15分钟，并密切关注——它们将在5到15分钟后完成。