Time 20m Yield 4 servings Number Of Ingredients 2 Steps:
Peel the yams, and cut them crosswise, slightly on the diagonal, into 1/8-inch thick slices. Stack a few slices at a time and cut them into matchstick strips about 1/8 inch wide. There should be about 6 cups. Heat the oil in a deep-fat fryer or skillet to a temperature of about 360 degrees. Add half of the potato sticks, and cook about 5 minutes or until crisp. Drain and pat dry on paper towels. Add the remaining potato sticks, and cook and drain in the same manner. Add to the first batch and serve.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes. Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Time 1h5m Yield 8 servings Number Of Ingredients 4 Steps:
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Time 25m Yield 8 Number Of Ingredients 3 Steps:
Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices. Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Time 35m Yield 2 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet. Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt. Bake the yams in the preheated oven until soft, about 25 minutes. While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
Time 35m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Peel and slice sweet potatoes as you would for french fries. Fry in deep fat as you would french fries. Drain on paper towels. Salt and enjoy.
More about “french fried yams recipes”
Time 3m Yield 1-2 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 375. Just wash your yams well & cut them into pieces of your desired size, I like them a bit thicker. Toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn’t become toxic once it reaches certain temps like oilve oil may}. Lay them out on a cookie sheet, meaty part facing down & season with kosher salt or I used Mrs. Dash since it’s salt-less. Bake for 20 mins or until the thickest pieces are tender!
