- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 37 Times
We’ve been frying vegetables since we started serving them on our vegetable plate back at City restaurant in the 1980s. Bright orange sweet potatoes make a terrific chip or fry. For something really special, serve with cracked black pepper and lime juice mayonnaise for dipping.
- Vegetable oil for deep-frying
- 3 large sweet potatoes, peeled and cut lengthwise into ¼-inch-thick julienne
- Coarse salt
Pour vegetable oil to a depth of 4 to 5 inches into a large heavy saucepan or deep-fat fryer. Heat to 360°F.
Fry the potatoes, a handful at a time, until cooked through and just lightly colored, 2 to 3 minutes. (The key to consistently good fries is to keep the oil hot. Wait for the oil to reheat between batches.) Remove with a slotted spoon and drain on paper towels. Season with salt and serve hot.
© 1997 Mary Sue Milliken and Susan Feniger
Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.