Fried Sweet Potatoes

ingredients

servings

2 large sweet potatoes — garnet or jewel, orange fleshneutral oil for frying — peanut, canola, or sunflower1½ tbsp cornstarch — potato starch is even better½ tsp salt — plus more after frying¼ tsp smoked paprika¼ tsp garlic powdercayenne or white pepper — tiny pinch

instructions

1.Cut like a pro: peel (optional, but recommended for max crisp), then cut into 1/2-inch batons like steak fries. Keep the sizes consistent — this matters.
2.Parboil (do not skip): drop the fries into cold, well-salted water, bring to a gentle boil, and cook 4-5 minutes until just barely tender (a knife meets slight resistance). Drain immediately.
4:30
3.Steam-dry and starch coat: spread the fries on a tray, let the steam evaporate 5-7 minutes, then toss gently with the cornstarch and seasonings until lightly powdery and dry.
4.First fry (the setup): heat the oil to 325°F and fry in small batches 3-4 minutes — no browning yet, just structure. Remove to a rack and rest 10 minutes.
3:30
5.Second fry (the magic): raise the oil to 375°F and fry again 2-3 minutes until deep golden and audibly crispy. Drain briefly, toss with fine or flaky salt, and optionally dust with smoked paprika or MSG.
2:30