A fool-proof frying method turns farm-fresh vegetables into addictive snacks
Written bywritten by Stephanie DeanAugust 30, 2011
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Photo by Annabelle Breakey
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Ways to cut your spuds
Ruby Crescent fingerling fries: Halve lengthwise (thick fingerlings may take a little longer to crisp up).
Purple potato wedges: Cut peeled potatoes into ½-in.-thick wedges.
Yukon Gold chips: Using a mandoline, cut 1 lb. potatoes into paper-thin slices. Stir often while frying.
Russet frites: Cut potatoes into ¼-in.-thick matchsticks.
Photo by Annabelle Breakey
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Russet Frites
The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.
Cut orange-fleshed sweet potatoes (often mislabeled “yams”) into ½-in.-thick sticks and boil in water until tender-crisp, about 5 minutes. Drain and pat dry. Heat 2 to 3 in. vegetable oil in a large saucepan until oil registers 350° on a deep-fry thermometer. Fry in batches until golden and crisp, about 4 minutes.
Photo by Annabelle Breakey
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Yuca sticks
Peel yuca (also known as cassava or manioc) and boil in water until tender, about 25 minutes. Drain, pat dry, trim fibrous inner core (you’ll see it), and cut into ½-in.-thick sticks about 3 in. long. Fry the same way as the sweet potato fries.
Photo by Annabelle Breakey
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Sweet Chili Sauce
Whisk together 4 tbsp. hoisin sauce, 2 tbsp. chili garlic sauce, and 2 tbsp. honey.
Whirl ¼ cup ketchup, ½ cup jarred roasted piquillo peppers*, 1 tbsp. almond oil, and ½ tsp. each kosher salt and pepper in a food processor until smooth.
*Piquillos are small, mildly spicy red Spanish peppers; find in well-stocked grocery stores.
Photo by Annabelle Breakey
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Warm 3-Cheese Dip
In a small bowl, toss together ¼ cup each shredded asiago, gouda, and sharp yellow cheddar cheeses. Put cheese in a small saucepan with 3 tbsp. heavy cream and cook over low heat, stirring often, until cheese has melted and is smooth. Stir in 1 tbsp. finely chopped chives (optional).