Sweet Potato fries

INGREDIENTS

• 3 large sweet potatoes
• 2 to 3 tablespoons cornstarch
• vegetable oil, for frying

BATTER

• 1/2 cup cornstarch
• 3/4 to 1 cup cold seltzer water
• salt, for the fries

INSTRUCTIONS

1. Rinse and peel the potatoes completely.
2. Cut each potato vertically into rectangular slices, about 1/4 inch thick. Then cut across to make the signature fry shape, also 1/4 inch. I like to make them thin but you could cut them as thick or thin as you’d like.
3. Transfer to a bowl filled with ice and water and let it soak for 30 minutes.
4. Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.
5. Bring water to a boil in a pot and add the potatoes in. Boil just for 3 to 5 minutes. You don’t want them to be soft where they break. We are just parboiling to help achieve that crispy layer.
6. Pat the fries completely dry and add them to a tray or large bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.
7. To a small bowl, mix together cornstarch and seltzer water.
8. Heat oil in a frying pan over medium-low heat until the oil reaches about 250°F. You don’t want to be the oil to be that hot for the first fry.
9. Add the French fries and flash fry for 4 to 6 minutes. They will not be golden but they’ll hold their shape well. Fry in batches so the pan is not over-crowded.
10. Get the oil hotter now, about 350°F. Add the fries back in and fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up.
11. Transfer to a wire rack to drain any excess oil. Sprinkle a little bit of salt.
12. Enjoy with ketchup or your favorite dippi