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Ingredients

Directions

  • 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.

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

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