Sweet potato slenders

The sugary starch of the sweet potatoes, when twice-fried, elevates the simple French fry to a sumptuous gourmet snack.

Serves 8 Prep time 45 minutes
(including 1st round of frying in advance) + 6-24 hours chill time
Cook time 30 minutes

1kg sweet potatoes
vegetable or peanut oil for deep frying
3 tbsp sea salt
3 tsp Parmesan cheese
1 small pack Herbies Asian Spices (available at Culina) or a mixture of the following:
½ tsp pepper
¼ tsp nutmeg
¼ tsp ginger powder
¼ tsp ground cloves
½ tsp cayenne pepper (or to taste depending on desired heat)

• Hand cut potatoes—with skins on—into French fry strips, about 1cm square. Place cut fries into a bowl of cold water to keep crisp and avoid oxidising.
• Dry strips thoroughly with towel and deep fry them in small batches in oil (180°C) until almost light golden, but not quite. Drain and cool, then place in refrigerator for at least 6 hours, or overnight if possible.
• After cooling, re-fry in oil (this time at 190°C) until soft and golden (watch carefully to avoid over-cooking).
• Drain on paper towels and immediately dust lightly with salt, cheese and spices. Serve at once.

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