Sweet Potato Fries
Seasoned with furikake, a Japanese seasoning that will really make these sweet potato fries pop. Frying them twice ensures the perfect texture.
- 2 pounds medium sweet potatoes, peeled and cut into 1/2-inch-thick batons
- Vegetable oil, for frying
- 1 teaspoon furikake
- Kosher salt
Cooking time 140mins
Adapted from foodandwine.com
In a large bowl, cover the sweet potato batons with cold water and let stand for 2 hours.
In a large pot, heat 4 inches of oil to 300°F. Drain the sweet potatoes and pat thoroughly dry. Working in batches, fry the sweet potatoes until softened but not browned, about 4 minutes. Transfer to a paper towel–lined platter to drain and cool.
Heat the oil to 350°F. Fry the sweet potatoes a second time, until golden, about 4 minutes. Transfer to a paper towel-lined platter to drain. Sprinkle with the furikake and salt and serve piping hot.
*If you can't find furikake (sold at Asian markets), substitute chipotle chile powder.