Maple and spice and everything nice. These restaurant style sweet potatoes fries are not your typical homemade variety. Fried crispy in Butcher Boy Corn Oil, the cajun seasoning is balanced perfectly with the sweet and tangy mustard sauce, this side dish will steal the show.
INGREDIENTS
Fries
2½ lbs sweet potatoes
6-8 cups BUTCHER BOY CORN OIL*
½ t salt
½ t pepper
½ t smoked paprika
¼ t dried oregano
¼ t dried thyme
Pinch of cayenne pepper
Mustard
¼ cup Dijon mustard
2 T mayonnaise
2 T maple syrup
* Enough oil to fill pan or dutch oven with 2-3 inches of oil
DIRECTIONS
Wash and peel sweet potatoes.
Heat oil to 300ºF in a large, deep pan or dutch oven. (You’ll increase oil temperature to 350ºF for the second round of frying. Two rounds of frying is what gives the fries their crisp finish.)
Meanwhile, cut sweet potatoes into the size and shape you’d like your fries to be - they will shrink when cooked. Rinse the potatoes with cold water and dry thoroughly.
Mix together salt, pepper, paprika, oregano, thyme, and cayenne in a small bowl and set aside.
Whisk together mustard, mayonnaise, and maple syrup in a small bowl and set in the fridge until fries are ready to serve.
First round of frying:
Carefully place half to a third of the potatoes into the preheated oil. Don’t crowd the pan - you will need to do 2-3 batches to cook the potatoes. Cook each batch 10 minutes or until tender, stirring occasionally. Use tongs or a large slotted spoon to remove sweet potatoes, and place them onto paper towels or a wire rack to dry. Make sure the oil returns to 300ºF before adding the next batch of sweet potatoes.
Second round of frying:
Raise the oil to 350ºF. Fry the potatoes the same way, working in batches, until they are crispy and dark golden brown. Set potatoes on paper towels or wire rack and immediately dust with spice mixture. Add more salt and pepper to taste.
Serve fries immediately with maple mustard.
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