Sweet potato fries

Sweet potato fries

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

These fries are one of the most popular dishes at Cabana. The sweet potatoes turn a wonderful bright orange when fried, and are complemented by the deep red paprika, which adds a subtle spice.

Ingredients

Quantity Ingredient
500g sweet potatoes
vegetable oil, for deep-fat frying
1 teaspoon smoked paprika
sea salt

Method

  1. Cut the potatoes lengthways into 1 cm-thick chips. Heat the oil in a medium pan or deep-fat fryer to 130°C. Fry the potatoes in small batches for 3–4 minutes, until soft and tender but not browned. Remove and drain on kitchen paper. Set aside at room temperature.
  2. When you are ready to eat, heat the oil to 180°C. Carefully add a batch of par-cooked chips to the hot oil and cook for 2–4 minutes, until golden brown and crisp. If not using a deep-fat fryer, you may need to adjust the heat if the chips brown too quickly. Remove and drain on kitchen paper. While hot, sprinkle with a little smoked paprika and sea salt. Keep warm while frying the rest of the chips. Transfer to 1 large or individual warmed bowls and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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