Sweet Potato Fries
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, salty, sweet
Type of Dishvegetable
- 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