Makes 4 to 6 servings
Double-frying makes French fries extra crispy. Leaving the skin on the sweet potatoes retains more flavor and vitamins.
If you prefer white potatoes, substitute russets and proceed as directed. You can also combine russet and sweet potatoes.
1-1/2 pounds sweet potatoes or yams, scrubbed
6 cups vegetable oil
Crushed dried rosemary for sprinkling
Spicy Ketchup (page 206 of book)
or store-bought ketchup for serving
Cut the sweet potatoes in half crosswise, then lengthwise into slices about 1/4 inch thick. Put them in a large bowl of ice water and let stand for 15 minutes. Drain and pat dry, in small batches, with paper towels.
Line 2 baking sheets with paper towels. In a wok over medium-high heat, heat the oil to 350 degrees F. Using a large slotted spoon, carefully lower a few of the potato slices into the hot oil. Fry for 4 to 5 minutes, or until tender and lightly browned.
Using the slotted spoon, remove the potatoes and drain on the prepared baking sheet. At this point, the potatoes can stand at room temperature for up to 2 hours.
Just before serving, reheat the oil over medium-high heat to 375 degrees F. Using the slotted spoon, carefully lower a few of the potato slices into the hot oil. Fry for 2 to 3 minutes, or until golden brown. Using a slotted spoon, remove the potatoes and drain on paper towels. Sprinkle the potatoes with salt and rosemary to taste. Serve hot with ketchup.
Wok Every Day
by Barbara Grunes and Virginia Van Vynekt
Photography by Sheri Giblin
224 pages with color photographs throughout
Recipe reprinted by permission.
This page created November 2003
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