Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV
Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.
Despite their namesake, sweet potatoes have little in common with russet potatoes—arguably the ideal potato variety for making French fries. To compensate for sweet potatoes’ lack of sufficient starch, we coated thick-cut sweet potato wedge...