Ingredients

• 4 sweet potatoes, peeled & cut into thick sticks
• Canola oil
• Sea salt
• Scallions, for garnish, if desired

Directions

• Working in small batches, blanch (pre-fry) the potatoes in oil at a lower temperature until they go from shiny to matte and are soft to touch, 3 to 7 minutes. Drain well on paper towels. Do not refrigerate.
• Right before serving, and making sure oil is at a hotter temperature than before, briefly fry the sweet potatoes a second time (1-2 mins). Keep them moving in the pot of oil to get an even, perfectly cooked crispy result.
• Remove with wire spatula and again drain on paper towel.
• Toss and season with salt, then top with sliced scallions, before plating.