Gallery

Recipe Summary

prep:
30 mins
cook:
2 mins per batch
Servings:
4
Max Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel sweet potatoes and beets. Cut lengthwise into long thin strips.** Place strips of each vegetable in separate bowls. Toss each with 1/2 teaspoon coarse salt.

    Advertisement
Instructions Checklist
  • In a 4-quart Dutch oven or deep-fryer, heat 2 to 3 inches of oil to 365°F. To prevent splattering, spread beets on a paper towel and pat dry. Carefully add beets and potatoes, about one-fourth at a time, to the hot oil. Fry about 2 minutes per batch, until crisp and golden brown, stirring gently once or twice. Using a slotted spoon, carefully remove fries from hot oil to paper towels to drain. If desired, add thyme sprigs to hot oil with the vegetables (CAUTION: thyme sprigs will spatter briefly when added to hot oil.) Transfer to platter; sprinkle with additional coarse salt, if desired.

Tips

*If you have thyme with tougher stems, remove the thyme leaves from the stem and sprinkle over the fries on the platter.

Tips

**Use a julienne cutter or a mandolin to help make the thin vegetable strips.

Nutrition Facts

406 calories; total fat 41g; saturated fat 4g; polyunsaturated fat 27g; monounsaturated fat 7g; cholesterol 0mg; sodium 522mg; potassium 213mg; carbohydrates 11g; fiber 2g; sugar 3g; protein 1g; trans fatty acid 0g; vitamin a 60IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.
Advertisement

Reviews

Advertisement