Why yes, the forecast does say 83 degrees for Monday.
Yes. I do live in the land formerly known as the Frozen Tundra.
Yes. Frog Prince and I did what any good frozen-tundra dwelling resident would do on a day when temperatures topped out in the 60s. We grilled.
When the average high at this time of year is barely 40, we’ll take it. And, by the looks of things, that soup I had planned for St. Patrick’s Day might be out of the question.
Since grilling season is apparently here, we did a side-by-side comparison of sweet potato fries made using parchment paper and a baking mat.
Sweet Potato Fry Baking Challenge
Sweet potatoes were cut using our julienned fry slicer (thanks to my sister for that awesome birthday gift). All fries were tossed into a large bowl, seasoned with olive oil and sea salt & pepper.
Thus, all fries were the same size/thickness, and were homogenized before parsing onto to separate baking trays:
Tray 1: Baking Sheet with Parchment Paper
Tray 2: Baking Sheet with Silicone Baking Mat
Fries were baked at 425 for 15 minutes, tossing once during cooking at the 7 minute mark.
Here’s a side-by-side visual comparison of our trays of fries:
|Tray 1. Parchment Paper Lined Tray||Tray 2. Silicone Baking Mat Lined Tray|
Fries baked on the Parchment paper were much crispier in the same amount of time, and had a better overall texture than those baked on the silicone baking mat.
While I really dislike wasting parchment paper, the results really were distinct. And, for the flavor and crunch difference, it’s worth it to us to make our fries this summer using parchment paper. We do re-use our parchment paper – we can get about 3-4 fry makings out of the same piece of parchment paper, so I guess that’s better than tossing it after each use.
The Bottom Line:
We’ll be making our sweet potato fries on parchment paper! And, we’ll be grilling our potato fries.