Sweet Potato Fries

The Bar at the Peninsula, Chicago

The Peninsula flavors its sweet potato fries with furikake, a Japanese seasoning made from salt, sesame seeds and nori that the restaurant spikes with chile or hot paprika. If you can't find furikake (sold at Asian markets), substitute chipotle chile powder.

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  • Servings: 4

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  • 2 pounds medium sweet potatoes, peeled and cut into 1/2-inch-thick batons
  • Vegetable oil, for frying
  • 1 teaspoon furikake
  • Kosher salt

How to make this recipe

  1. In a large bowl, cover the sweet potato batons with cold water and let stand for 2 hours.

  2. In a large pot, heat 4 inches of oil to 300°. Drain the sweet potatoes and pat thoroughly dry. Working in batches, fry the sweet potatoes until softened but not browned, about 4 minutes. Transfer to a paper towel–lined platter to drain and cool.

  3. Heat the oil to 350°. Fry the sweet potatoes a second time, until golden, about 4 minutes. Transfer to a paper towel-lined platter to drain. Sprinkle with the furikake and salt and serve piping hot.

Photo © Fredrika StjÃrne Published March 2006

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