Sweet Potato and Cumin Frites (aka Fries)
Food and Drink

Excerpted from Frites by Anne de la Forest, Jacqui Small LLP/September 2014

Sweet Potato and Cumin Frites (aka Fries)


3 large sweet potatoes

1 teaspoon of ground cumin

8 cups of cooking oil

Sea salt crystals

Freshly ground black pepper

Peel the sweet potatoes, and wash them under cold water. Cut the potatoes into large slices using a kitchen knife, and then trim them to make fat sticks. Rinse again, and dry thoroughly with a clean, dry cloth.

Heat the fryer to 356°F. Put the sweet potato pieces in the frying basket, and fry for seven minutes. Don’t overfill the basket. It’s better to fry in several batches, as this ensures the frites cook evenly.

Lift the basket, and check that the frites are golden. If necessary, put them back for 2 or 3 minutes, until they are nice and crisp. Tip the frites out into a large bowl lined with kitchen paper, and leave to drain. Remove the paper.

Sprinkle with cumin, mix well, and then add the sea salt and fresh pepper. Serve straightaway.