Japanese Sweet Potato Fries With Fried Rosemary

1. 1

   With a mandoline or even by hand with a sharp knife, shred the sweet potato into shoestrings.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Remove with a slotted spoon and add to the pile of fries.

7. 7

   Transfer the drained potatoes and rosemary to a large bowl and toss with the Maldon salt.

8. 8

   Eat immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.