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
cup cup neutral oil like canola
large japanese sweet potato, peeled
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!