Deep-Fried Sweet Potato Fries with Tuscan Herbs

Ingredients

• 3 medium (about 794 g (1 3/4 pounds))sweet potatoes
• 1.42 litres (1 1/2 quarts)olive oil, not expensive extra-virgin
• 1 head, separated into cloves, unpeeledgarlic
• A handful eachrosemary, sage and thyme sprigs
• To tasteflaked sea salt or kosher salt

Instructions

1. 1

   Cut the potatoes

   Trim the ends from the sweet potatoes; there is no need to peel them. Stand each potato on an end and slice down into 1.3 cm planks, then cut those into 1.3 cm fries. If a potato is longer than 10 cm, halve the slices.

2. 2

   Start in cold oil

   Put the fries in a wide, heavy pot and cover them with the oil. Set the pot over high heat and bring the oil to a boil; this should take about 5 minutes.

3. 3

   Fry the potatoes

   When the oil is bubbling vigorously, set a timer for 15 minutes. Use a deep-fry thermometer to adjust the heat as needed, keeping the oil between 135 and 149°C.

4. 4

   Add the garlic

   After 15 minutes, carefully move the fries around with long tongs to mix them. Add the garlic cloves and fry for another 5–10 minutes, watching so neither the potatoes nor the garlic gets too dark.

5. 5

   Finish with herbs

   Carefully test a fry for doneness. When the fries are golden and crisp outside and tender inside, add the herbs, standing back in case of splattering, and fry for about 1 minute.

6. 6

   Drain and season

   Use a slotted skimmer to transfer everything to a towel-lined baking sheet. Blot briefly, sprinkle with salt and serve straight away.

What are Tuscan herb sweet potato fries?

Sweet potato fries are a variation on fried potato chips, here given an Italian-inspired finish with rosemary, sage, thyme and garlic. The cold-oil start is the distinctive feature: the potatoes heat gradually as the oil comes up to temperature.

The method is simple, but it needs attention as the pot heats and the potatoes cook. Herbs go in only at the end, so their flavour perfumes the oil without leaving them frying for the whole cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 2g protein, 23g carbs, 23g fat.

The sweet potatoes provide most of the carbohydrates, while the olive oil is the main source of fat. The potatoes and herbs contribute only a little protein; serve a portion with a protein-rich main and vegetables to make a more balanced plate.

Choose the right pot and oil

Pot choice: use a wide, heavy pot so the fries have room to move and the oil heats steadily. The original method uses a 4-quart pot about 25 cm across and 10 cm deep.

Olive oil: choose an affordable olive oil rather than expensive extra-virgin oil. The potatoes should be covered, so use a pot that holds them comfortably with the oil.

Cut evenly for even cooking

Even fries: cut the potatoes into roughly 1.3 cm planks and then fries of the same width. Similar-sized pieces are more likely to become tender and crisp at the same time.

Peel or keep the skin: the recipe leaves the skins on, which saves preparation and gives the fries a slightly rustic finish. Scrub the potatoes before cutting if needed.

Watch the oil as it heats

Cold start: add the oil over the cut potatoes before turning on the heat. Once it boils vigorously, begin the 15-minute timer.

Temperature: aim to keep the oil between 135 and 149°C, adjusting the heat with a deep-fry thermometer. Keep an eye on the pot throughout, particularly as the oil first comes to a boil.

Judge the finish by texture

Garlic timing: add the unpeeled cloves after the first 15 minutes, then fry for another 5–10 minutes. Check both the garlic and fries so neither becomes too dark.

Doneness: test one fry carefully; it should be golden and crisp on the outside and tender within. Add the herbs only then, and fry them with the potatoes for about a minute.

Serve them straight away

Drain the fries briefly on a towel-lined baking sheet and season while hot so the salt adheres. They are at their crispest when served soon after frying.

Pairing: serve them alongside a simple salad or vegetables, or as a side for a main dish. Keep the rest of the plate relatively simple to let the fragrant herbs come through.

Recipe notes & tips

• Cut the fries to a consistent width so they cook at a similar rate.
• Use a deep-fry thermometer to keep the oil within the stated temperature range.
• Keep the garlic cloves unpeeled, as directed, and watch them closely once they are in the pot.
• Stand back when adding the herbs, as moisture on the sprigs can make the oil splatter.
• Have the towel-lined baking sheet ready before the fries are done.
• Season the fries as soon as they have been drained.

Variations

• More garlic: add extra unpeeled cloves alongside the original batch, keeping an eye on their colour.
• Herb balance: adjust the mix of rosemary, sage and thyme to suit your preference.
• Salt finish: use flaky sea salt for a crisp, delicate seasoning or kosher salt as an alternative.
• Extra heat: serve with a pinch of chilli flakes at the table.
• Citrus note: add a little finely grated lemon zest after draining for a fresh contrast.

Common mistakes to avoid

• Uneven cuts: thick and thin fries cook at different rates; aim for pieces about 1.3 cm wide.
• Skipping the thermometer: oil that is too hot can darken the outside before the centres are tender; monitor and adjust the heat.
• Adding herbs too early: they can darken during the longer frying; wait until the fries are nearly done.
• Leaving the pot unattended: the oil needs watching as it heats and fries; stay nearby and keep checking the colour.
• Crowding the pot: fries need room to move; use a wide, heavy pot that can hold them comfortably.

How to store

These fries are best eaten straight away. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat in a single layer in a hot oven until warmed through; they may not be as crisp as freshly fried.

Frequently asked questions