Ingredients
- Peanut or vegetable oil, for deep-frying
- 3 to 4 sprigs rosemary
- 3 to 4 sprigs fresh sage
- 6 sprigs fresh thyme
- 4 to 6 cloves garlic, separated but unpeeled
- 2 to 3 large sweet potatoes
- Cajun Seasoning, recipe follows
Directions
Begin by putting the oil, herbs and garlic in a heavy-bottomed pot over medium heat. Bring the oil up to 365 degrees F, then remove the herbs and garlic with a slotted spoon and drain on paper towels. They should be nice and crackly at this stage. Reserve for garnish.
Using a mandoline, cut the sweet potatoes into matchsticks. Put in a large bowl of ice water to remove any starch. Soak for a few minutes and rinse with fresh cold water until it runs clear. Drain the matchsticks and pat dry in a kitchen towel, to remove as much water as possible. Fry in 365 degree F oil, in small batches, until crispy and golden, 2 to 3 minutes. Transfer to paper cones, resting in cups, and season with Cajun spice mix. Peel the garlic cloves and sprinkle over the matchsticks along with the fried herbs before serving.
Cajun Seasoning:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- Pinch cayenne
- 1 teaspoon kosher salt
- Freshly ground black pepper
Mix all the ingredients together in a small bowl.
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By morning star
Chicago, IL
on February 18, 2011
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This turned out fine for me - crispy thin fries. One star off b/c taste was very good, but not amazing. I followed directions to a T. What worked for me: I made the sweet potato as thin as possible. I have an OXO mandolin that was easy to use and sliced it to a very thin 1/16. Then I sliced them super thin with a fine knife. I used the cold bath and dried them well. I used a deep pot and only filled it 1/4 so it wouldn't boil over. Then I fried them on high in small batches for a few minutes each. Spice mixture had a great taste and kick. Good luck!
By mmmfoodnow
Houston, TX
on November 16, 2010
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I had trouble with this recipe from the beginning... starting with cutting the sweet potatoes with a mandolin. The sweet potatoes kept breaking. They were just too hard. It looks like Tyler maybe roasted them first before cutting? If so, would you please add in the directions how long to roast them and at what temperature. Thankq!
By honey-do_13023456
Redding, 43
on July 24, 2010
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I made these potatoes from my wifes description and reading the recipe. I usually am dissapointed by sweet potatoe fries because they are very difficult to get crisp. I did use a mandolin to cut them into what may have beena little smaller than the shoe strings people are used to seeing. The ice & water rinse in the bowl is an important step that I have left out before. I use a tea steeper to put the fresh herbs into and minced them afterwards. I almost took them out to soonand only cooked a 1/2 a potatoe @ a time. They came out of the fryer looking like a bird nest. I will use this recipe over & over again, fun & yummy
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