curry-ginger sweet potato fries
(2 ratings)
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This recipe caused a ruckus in my culinary class when my professor questioned me about what was specifically used in this recipe....HAHA! I told him that I was not sure, but I was at an international market and purchased something that was similar to a tube, which is in the potato family. It was smaller in size than a regular sweet potato, however, I am pretty sure that is was an Asian sweet potato of some variety. We both thank Simply Ming for this one...
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(2 ratings)
yield
4 serving(s)
Ingredients For curry-ginger sweet potato fries
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1 cgrapeseed or canola oil
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1/4 ccurry powder
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2 Tbsppeeled and minced fresh ginger
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4large sweet potatoes peeled
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1bunch of scallions, green and white parts, thinly sliced
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salt and pepper to taste
How To Make curry-ginger sweet potato fries
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1In a large heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.
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2Meanwhile place a large heavy saute pan over medium heat. Add the curry powder to the dry skillet and toast, stirring until the curry powder smokes lightly 8-10 minutes. Whisk in the ginger and oil, remove from stove, and cool completely 30-40 minutes.
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3Transfer to a container and allow the mixture to stand until the oil and curry powder have separated which will take about 4 hours. Scoop out the risen spices from the oil, and it is now ready to use.
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4You can peel the potatoes or leave the skin on since it is your preference. I choice to remove my skins from the potato. Then slice off the ends of the potato and cut into 1/4 - 1/2 inch thick fries or julienne.
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5In a large bowl, combine the 1 cup of Curry-Ginger Oil and all but 2 tablespoons of the scallions. Add the potatoes, season with salt and pepper, and toss well.
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6Place a heavy sheet pan in the oven and heat to 400F. Remove the pan, dump the fries onto it, and using a spatula, separate the potatoes. The sheet pan should be hot enough for the potatoes to sizzle, if not, remove them and heat the pan longer.
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7Bake the potatoes until golden brown, 10-15 minutes. Check periodically to make sure potatoes aren't browning too quickly.
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8Use a spatula to turn the potatoes so that the uncolored side is golden, cook 10-15 minutes more. If the potatoes are browning too rapidly then lower the heat to 350F. Check with a toothpick for doneness, easily penetrating the potato.
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9Arrange the potatoes on a serving platter, toss with the remaining scallions and some remaining oil, check seasoning and serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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