Sweet Potato Fries

Ingredients

• 2 pounds sweet potatoes – peeled and cut into 0.25-inch-thick matchsticks
• 2 tablespoons cornstarch
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 0.5 teaspoons paprika
• 0.5 teaspoons garlic powder
• 48 ounces vegetable oil

Instructions

1. In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder; set aside.
2. Peel the sweet potatoes and cut into 0.25-inch-thick matchsticks, 3–4 inches long; blot dry with towels.
3. Just before frying, toss with cornstarch until lightly dusted, shaking off any excess.
4. Heat the vegetable oil in a deep, heavy pot to 325°F, filling to about 2 inches depth and using a thermometer for accuracy.
5. Fry in 3–4 small batches until just tender and pale, 3–4 minutes per batch; do not brown. Drain on a rack and let rest 15 minutes while increasing the oil to 375°F.
6. Return batches to the hot oil and cook until crisp and deep golden at the edges, 2–3 minutes. Transfer to a large bowl.
7. Immediately sprinkle with the reserved seasoning blend and toss to coat. Serve hot.