- 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
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.