Russet and Sweet Potato Fries

Background: French fries are one of the most popular foods around the world, made in many shapes and sizes, and cooked in various ways. In our search for the best French fries, we finally found that making our own, out of fresh local or homegrown potatoes always turned out the best. Mixing the Russet and sweet potatoes really works well to create a nice flavor blend.

Ingredients:
1 Russet Potato
1 White Yam/Sweet Potato without curves (as straight as possible)
Enough Canola Oil to cover fries when cooking about 1 ½ to 2 inches deep
Salt and Pepper

Steps:

Cut the fries into ¼-by-¼ inch fries by cutting ¼” slabs and then cutting them into ¼” strips. Fries should be about 4” long. If the fries are too long, they can be cut in half.
Next place the fries into a bowl filled with water and soak for 15-30 minutes.
Preheat oil to 375 °F. I use an electric deep fryer with a basket.
Drain the fries and dry completely in between two kitchen towels before putting the fries in a fryer. This is very important.
Prepare a draining rack by placing paper towels on a cookie sheet and put the cooking rack on top of the paper towels.
Cook the French fries twice.
1. First Cook – Carefully drop the fries into the oil until they just start to brown, about 10 – 20 minutes depending on the thickness of the fry and the type of potato. The sweet potato/yam fries will take about twice as long as the Russet potato to cook so I cook each type of potato in separate small batches.
  1. Remove fries from oil and drain on the prepared draining rack.
  2. Repeat until all fries have been cooked once.
2. Second Cook – In small batches, drop fries in oil and cook for 30-60 seconds until they are browned.
  1. Drain on the prepared rack.
  2. Salt and pepper to taste while the fries are still hot.
Serve with your favorite dipping sauce, we like to use our homemade barbecue sauce.