October 3, 2007
WHAT ABOUT THE CARAMELS?:
Caramelized sweet potatoes (Boston Globe, October 3, 2007)
2 pounds Japanese or red-skinned sweet potatoes
Vegetable oil (for deep- frying)
1/2 cup sugar
2 tablespoons water
2 tablespoons chopped fresh parsley
1 tablespoon black sesame seeds1. Peel the potatoes, leaving some strips of skin intact for color. Cut the potatoes into 3-inch sticks that are 1/2-inch thick. Rinse in cold water, drain, and pat dry.
2. In a large saucepan, heat about 1 1/2 inches of oil to 340 degrees. In several batches, without crowding, carefuly add the potatoes to the oil. Stir gently with a slotted spoon. Fry for 4 minutes or until the potatoes are crisp or a skewer pierces smoothly inside. Drain on paper towels. Transfer to a shallow bowl.
3. In a small skillet, combine the sugar and water. Bring to a boil over medium-high heat. Cook, without stirring, about 4 to 6 minutes or until the syrup turns a light caramel color.
4. Pour syrup over potatoes. Toss. Sprinkle with parsley and sesame seeds.
oj,
I've deep fat frying potatoes for nigh on 50 years now, and there are two problems with the recipe (not counting who wants to burn their fingers on hot caramel, eat a cold potato or eat french fries with a fork?).
When deep fat frying potatoes you always cook until just starting to crisp, remove and drain on a rack. Then place back in the oil until cooked to your criteria, drain on a rack. Never drain french fries on paper towels.
Better!
Boil whole unpeeled sweet potatoes until barely done.
Cool enough to handle, peel and slice lengthwise about a quarter inch thick. Saute in butter and brown sugar until just starting to crisp, serve hot, eat with fork.