Wednesday, September 12, 2012

Chipotle Sweet Potato Fries

Print or download the recipe:

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These are not your friendly neighborhood burger place fries. They pack a serious punch. And aren't those rounds so much prettier than sticks? I served these for dinner tonight alongside grilled salmon topped with fresh peach salsa on a bed of mixed greens with a drizzle of olive oil and balsamic, and a glass of chilled chardonnay. Oh good lord. I felt like I should be in a four star restaurant.

When you go shopping, try to find a sweet potato that's of pretty uniform thickness throughout. When you get it home, wash it and then slice it in rounds about 1/8 inch thick.

Put a heavy pot with an inch of frying oil on the stove to heat, with a candy thermometer clipped to the side. In a small bowl, mix together sugar, cinnamon, chipotle powder, cayenne pepper, and sea salt. Set this aside.

When the oil is heated to 350 degrees, put your first batch of potato slices into it. A little overlap is fine, but not too much. Cook each batch for about 4-5 minutes, until they're tender, crispy, and a little browned. Then remove them to a platter or baking sheet lined with paper towel. I put them in a bowl, but I think the crowding made them lose a bit of their crispiness.

When all the potatoes are done frying, transfer them to a serving bowl and gently toss with the sugar mixture. Serve immediately.

Move over Burger King.

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