Shoestring Sweet Potatoes & Beets
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
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.
*If you have thyme with tougher stems, remove the thyme leaves from the stem and sprinkle over the fries on the platter.
**Use a julienne cutter or a mandolin to help make the thin vegetable strips.