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Author Notes: One of my favorite places to eat in Berkeley, CA, used to be a little Tapas restaurant called Cesar. They excelled at making fries – thin and crisp, the defining feature a scattering of fried herbs that were tossed into the fries right before serving. I was in my kitchen recently, wondering what I was going to make for dinner, when I remembered in Technicolor the crispy fries from Cesar. So, for old time’s sake, here come shoestring Japanese sweet potato fries with rosemary. Couldn’t be simpler! —Feed Me Dearly
- 1/2 cup cup neutral oil like canola
- 1 large japanese sweet potato, peeled
- 1 handful of rosemary, cleaned and dried
- Maldon salt, to taste
- With a mandoline or even by hand with a sharp knife, shred the sweet potato into shoestrings.
- In a sieve, wash the excess starch off the potatoes, and dry carefully in paper towels, making sure to eliminate as much moisture as possible.
- When the potatoes have been prepped, heat a large sautee pan over medium-high heat. When it starts to shimmer, add the potatoes carefully, making sure not to splash the hot oil.
- When the potatoes are golden brown, remove them to dry on paper towels. They’ll continue to crisp up a little more as they dry.
- While the potatoes are drying, fry the rosemary in the remaining oil. This should only take about 30 seconds – 1 minute, don’t overcook the rosemary or it will become bitter.
- Remove with a slotted spoon and add to the pile of fries.
- Transfer the drained potatoes and rosemary to a large bowl and toss with the Maldon salt.
- Eat immediately!