Fried sweet potatoes

🍠 Thick sweet-potato rounds fried in small batches and salted after draining.

Ingredients

• 600 g peeled orange sweet potato, usable weight
• About 1 litre frying-grade sunflower oil for bath, not all consumed
• Up to 1 g salt

Preparation

Wash sweet potatoes before peeling, trim damaged areas, weigh 600 g usable and cut rounds or half rounds about 1 cm thick.

Rinse briefly if needed and dry both sides thoroughly with clean cloth or suitable paper. Prepare clean draining rack and plate.

Set oil in stable heavy suitable pan or fryer within manufacturer limit, never above one third pan height. Heat about 170 °C, roughly 10 minutes depending on equipment, without smoke.

Fry about 3 small batches 5–7 minutes each, turning carefully. Maintain about 165–175 °C; extend gently if centre remains firm without blackening edges.

Test centre with clean point until tender, drain on rack and allow oil to regain temperature between batches.

Distribute measured salt after draining and divide 4 portions without sauce. Nutrition assumes about 40 g absorbed oil for batch, not entire litre.