I. Love. Fries.
I don’t know how else to describe it, other than I could eat french fries for hours upon hours until I got sick or someone stopped me. But to put a seasonal spin on it–and make it a little bit less indulgent–I made sweet potato fries!
Not only did I actually fry these (I usually use the oven) but I used a method called twice frying, where you fry the potatoes once to cook them and then a second time to make them all crispy on the outside.
I like thick cut fries, so it took me a while to do this, but if you like thinner fries this is also a super quick and delicious side or snack food for these fall days!
- 1 large sweet potato
- 1 – 1 ½ cups vegetable oil
- sea salt
Cut your sweet potato into thin strips. Depending on what kind of fries you like, you might want to cut them thicker or thinner; I like mine thick so I cut them to about ¼ – ½ inch thick.
Pour the vegetable oil into a small pot and heat it up on medium high until you’re ready to fry. A good way to test if the oil is ready is to touch a chopstick to the bottom of the pot. If small bubbles start coming up, you can start frying.
Put in half your fries and cook them for around 5 minutes or until they’re cooked through, then repeat for the other half. Place your fries on a plate lined with a paper towel and let them sit for a few minutes.
Then put them all back in the oil and cook for another 3 to 5 minutes, or until the fries are as crispy as you desire.
Place the fries in a bowl and toss them with some sea salt, then serve. I dipped mine in sriracha mayo, which is just some mayonnaise and a little sriracha mixed together; it’s an awesome combination.