This is a surprisingly great, fuss-free recipe for sweet potato fries. They’re deep-fried with a twist — starting in a pot of cold oil. They turn out crisp on the outside and tender on the inside, and saturated with the flavor of Italian herbs (rosemary, sage, thyme) and whole garlic cloves.

Fried sweet potato matchsticks on newsprint, with a dish of salt on the side.

I blame Nigella Lawson for this recipe, and many apologies to all of you who make these sweet potato fries, because there’s no possible way to eat just one. Fair warning!

What really got me interested in the recipe was a technique adapted from Cook’s Illustrated, described as a “revolutionary” fuss-free way to deep-fry. The method involves starting the potatoes in cold oil, then heating it to a rapid boil. The potatoes end up frying to perfection in about 25 minutes.

I don’t usually enjoy the mess that ensues with deep-frying, but I became very curious and decided to give it a go.

Sweet potato fries with sprigs of rosemary, sage and thyme and whole garlic cloves on a sheet pan.

The sweet potatoes emerged dark and crisp and were perfectly tender on the inside. The crunchy bits of fried herbs shatter into tiny shards that coat the potatoes, so I had the joy of tasting them in every mouthful.

The garlic slips out of the skin, golden and soft; just right for squeezing out onto the sweet potatoes for even more flavor.

Interestingly, I measured the oil after cooking and recovered almost exactly all of what I started with. So cold-start deep frying might not be such an indulgence after all.

  • If you happen to have flay smoked salt, sprinkle it over the fries to take them over the top into sweet potato fantastic-ness.
  • Another tip: Save the leftover frying oil. It’s infused with the flavor of herbs and garlic, and can be re-used for cooking other food.
Tuscan Sweet Potato Fries with Sage
5 from 1 rating

Deep-Fried Sweet Potato Fries with Tuscan Herbs

Karen Tedesco
This is a surprisingly great, fuss-free recipe for sweet potato fries. They're deep-fried with a twist — starting in a pot of cold oil. They turn out crisp on the outside and tender on the inside, and saturated with the flavor of Italian herbs (rosemary, sage, thyme) and whole garlic cloves.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
 

  • 3 medium sweet potatoes (about 1 ¾ pounds)
  • 1 ½ quarts (1.5 l) olive oil (not expensive extra-virgin)
  • 1 head of garlic, separated into cloves (unpeeled)
  • Handful each rosemary, sage and thyme sprigs
  • Flaked sea salt, or kosher salt

Equipment

Instructions
 

  1. Trim off the ends of the sweet potatoes (no need to peel them), stand them on end and slice down vertically into ½-wide planks, then into ½-inch wide fries. If the potatoes are longer than 4 inches, cut the slices in half.
  2. Put the sweet potatoes in a wide, heavy pot (I used a 4-quart casserole pot 10 inches in diameter and 4 inches deep). Cover with the oil, place over high heat and bring to a boil. It should take about 5 minutes.
  3. Once the oil is bubbling vigorously, set a timer for 15 minutes. Use a deep-fry thermometer to adjust the heat if needed, keeping the oil somewhere between 275 and 300 degrees.
  4. After 15 minutes, carefully move the sweet potatoes around with a pair of long tongs to mix them around a little. Add the garlic cloves and continue frying for another 5 or 10 minutes, keeping your eye peeled that neither the potatoes or garlic gets too dark.
  5. Test a fry —carefully— for doneness. If they are golden and crisp and tender on the inside, toss in the herbs (stand back while you do this in case of splatters) and fry for another minute or so.
  6. Use a slotted skimmer to transfer everything to a towel-lined baking sheet. Blot briefly and sprinkle with salt. Serve right away.

Notes

A deep fry thermometer is highly recommended.
Recipe inspired by Tuscan Fries in Nigellissima

Nutrition per serving

Calories: 275kcal Carbohydrates: 23g Protein: 2g Fat: 23g Sodium: 67mg Fiber: 3g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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