Deep-Fried Sweet Potato Fries with Tuscan Herbs
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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.
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.
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.
Deep-Fried Sweet Potato Fries with Tuscan Herbs
Equipment
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Use a slotted skimmer to transfer everything to a towel-lined baking sheet. Blot briefly and sprinkle with salt. Serve right away.
Karen’s Notes and Tips
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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these look so delicious!!
Yum! Can’t wait to try it.
I’ve heard of double fried potatoes but I’ve never heard of cold frying. Sounds amazing. Cant wait to try it.
I just started following you today when I saw you on food gawker! I love sweet potato fries, so I’ll definitely be making these soon!
Paige
https:thehappyflammily.blogspot.com
There’s nothing I like more than sweet potato fries! These look wonderful!
I’m with you, Laura! These surpassed my expectations and definitely worth it.
Hi Karen,
Oh, Cesare Casella, Nigella and you. I’ll just spread the blame equally. How’s that? I can just see Chef Casella with sprigs of rosemary, sage and thyme in the pocket of his chef’s jacket. These things must be deadly – but I mean that in the nicest way. I can not wait to make them. I adore sweet potato fries.
I am enjoying Nigella’s book. I think this is my favorite one. What do you think?
As always, your photography is both awe and envy inspiring. Complimenti, amica!
Grazie, Adri – your comment made me smile.
I remember seeing an image of chef Casella with the herb sprigs peeking out of his pocket – or did I dream that up? Either way, it’s a fabulous idea to scent oneself with fragrant herbs. I’ll take that over a splash of Acqua di Gioia any day.
This Italian-inspired book of Nigella’s is coming very close to surpassing my up-until-now favorite How to Eat, my introduction to her articulate, engaging voice and very personal cooking style. Also, my kids were babies at the time and her writing on feeding children real food was a comfort to me in a world of chicken nuggets.
Oh my those look insanely good!
Sylvie, thanks! They are wonderful – I hope you give them a try.
These fries look incredible! I am thrilled you didn’t have any waxy potatoes on hand because I am such a huge fan of sweet potato fries. Your photos are absolutely stunning!
Hi Emily – Yes, it turns out that I’m glad I didn’t have regular potatoes either! Something magical happens to the sugars in sweet potatoes when they’re deep-fried, making them taste almost candied. Thank you for your kind words.
Sweet potato fries…my absolute favorite!!! Love the garlic and herbs you used in this Tuscan version! Beautiful photos, Karen!
Thanks Carol. I love sweet potatoes in just about any form, too. The garlic and herbs do make these really great!