1 Video | Photo: Sweet Potato Fries with Malt Vinegar Recipe
Ingredients
- 4 cups peeled and julienned sweet potatoes
- 3 cups vegetable oil
- 1 tablespoon smoked paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 3 tablespoons malt vinegar
Directions
Add the julienned potatoes to a bowl filled with ice water while you heat the oil.
Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).
Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.
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By graynewf
Zurich
on May 30, 2012
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Great taste but I used "Hot" smoked paprika and before baking I shake cayenne
All over the fries. The taste of of hot and sweet is sooooo good!
By clmunich
Long Beach, CA
on December 30, 2010
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I have also tried sweet potato fries a whole bunch of times, mostly by baking, which has been a dismal failure. I got a Paula Deen fry pot and a candy thermometer for Xmas, and thought this would be the answer! They turned out pretty good. When the recipe says "serve immediately," it's not kidding, though. We made the fries first, and thought we'd snack on them while we grilled our burgers. By the time the burgers were cooked, the fries were a soggy mess. I think next time I'd but them in a low oven to try to maintain the heat/crisp.. I'll also be looking into breaded/battered versions, because that MUST be what my favorite restaurant versions are doing.. The spice mix is pretty good. We added more salt after the spices, though.
By james_t19@hotma...
san diego,
on September 14, 2010
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I have tried to make sweet potato fries numerous times before but could never get much of a "crisp" on them...Until Now. The tip of putting them in water to draw the starch out and then re-frying them did the trick. These will be a once a week treat in my house...minus the malt vinegar though...not a fan of vinegar and fries. Super Job Guy!!!
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