Home > Recipe > Sweet Potato, Butternut Squash and Potato Fries
Sweet Potato, Butternut Squash and Potato Fries
I can always hear my father's stomach rumbling when I promise to cook him these fries. Forget french fries, as I'm sure my old man can tell you, they've got nothing on these.

You can use any potato or squash to make these fries with, the recipe is versatile. I always marinade the fries in milk to remove the excess starch and to imbue a rich, silky flavour, the 50-50 mix of plain and corn flour gives a light crispy crunch.

Serves 4

Recipe Ingredients
170g / 6oz sweet potato
170g / 6oz butternut squash
110g / 4oz potato

Milk to marinade
100g / 3.5oz corn flour
100g / 3.5oz plain flour
salt

Mise-en-Place:
Preheat the fat fryer to high or 1/3 fill a saucepan with oil and place over a medium heat
Line a roasting tray or bowl with kitchen towel or paper
Wash all of the root vegetables
Peel the skin from the butternut squash and remove the seeds
Slice all of the root vegetables into thin slices/chips. (Ensure they are all the same thickness so that they cook at the same speed.)
Place the vegetable slices/chips in a bowl and cover with milk. Leave for 10-20 minutes to marinade
Mix the flour together

Cooking Method:
Drain the vegetable slices/chips from the milk
Dust the slices/chips in the flour so that they have a light layer
Shake off any excess flour
Gently lower the slices/chips into the oil
Cook for 4 - 5 minutes until golden brown and crisp
Lift the fries from the oil with a slotted spoon or 'spider', drain on the prepared kitchen towel / paper and sprinkle lightly with salt to soak up any excess oil
Serve immediately


Where you went wrong:
Soggy fries: Oil not hot enough / not cooked for long enough / didn't leave to drain on the kitchen towel or paper after cooking / fries not served immediately
Fries still tough or hard: Not sufficient cooking time / root vegetables cut too thickly to deep fry correctly
Oil spits and bubbles: Didn't dust the fries with flour / accidentally added milk or water droplets to the oil

Chef Tip: If you have to several batches of these fries aim to keep the first batches warm either beneath a hot lamp or in a warm/hot oven. Do not stack the fries or cover with cling film or tin foil, rather keep them spread out to prevent them steaming and becoming soggy.