SWEET POTATO FRIES WITH CRISPY SAGE

SERVES: 4

INGREDIENTS:

• Vegetable oil
• 3 medium sweet potatoes
• ½ cup flour
• Salt
• ½ cup sage leaves

INSTRUCTIONS:

1. In a 4-inch-deep heavy pot or deep fryer fitted with a thermometer, heat 2 inches of vegetable oil to 360°F. (If you don’t have a thermometer, drop a kernel of popcorn into the oil; the kernel will pop when the oil is hot enough—in the 350°F to 365°F range.)
2. Preheat the oven to 200°F. Peel sweet potatoes and cut them into sticks about ½-inch thick. Put flour in a large resealable plastic bag, then add the sweet potatoes. Seal the bag with lots of air and toss to coat the sweet potatoes.
3. Working in small batches, shake off any excess flour and carefully add the sweet potatoes to the hot oil. Fry, stirring occasionally, until golden and tender, about 5 minutes. Using a slotted spoon, transfer the sweet potatoes to paper towels to drain. Sprinkle with salt.
4. Keep the fried sweet potatoes warm on a baking sheet in the oven while frying the remaining batches. (Alternatively, you can roast the potatoes on a baking sheet in the oven at 450°F, though they won’t be quite as crispy. If preparing in the oven, be sure not to crowd the potatoes on the baking sheet; none of the potatoes should be touching.)
5. When the sweet potatoes are cooked, add sage to the oil and fry until crisp, about 1 minute. Drain the sage on paper towels and sprinkle over the sweet potato fries.