Garlic Parmesan Sweet Potato Fries with Tarragon Salt Image

Garlic Parmesan Sweet Potato Fries with Tarragon Salt

Make this Tonight - "Son of a Butcher Veggie Burger"

4
Prep Time
(Minutes)
10
Cook Time
(Minutes)
Make this Tonight/Son of a Butcher Veggie Burger/Garlic Parmesan Sweet Potato Fries with Tarragon Salt

Ingredients

Garlic Parmesan Sweet Potato Fries with Tarragon Salt

  • 1 large sweet potato, cut into batons or “french fry” size (about 1/2 inch thick).
  • 1 tablespoon garlic, minced
  • 3 oz parmesan, grated
  • Pinch of Tarragon Salt (see recipe)
  • 2 tablespoons tarragon, chopped
  • 2 tablespoons parsley, chopped
  • vegetable or canola oil, for frying

Tarragon Salt

  • 3 tablespoons dried tarragon
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ tsp cayenne

Steps

Garlic Parmesan Sweet Potato Fries with Tarragon Salt

  1. In a large heavy bottom pot (like a Dutch oven), or a small deep fryer, add 3 – 4 inches of oil and heat until the oil reaches 300F. You'll need to use a deep-fry or candy thermometer to make sure the oil stays at the right temperature.
  2. Add sweet potatoes and fry until almost soft, about 2 minutes.
  3. Remove from oil and drain on a paper towel lined plate. Let oil cool in pot, will reuse to fry the french fries.
  4. Once drained, transfer to a sheet pan with no paper towel and place in the freezer until frozen solid (4 hours to overnight).
  5. Reheat the pot or deep fryer with oil to 375F and fry the frozen sweet potatoes until slightly golden, about 3-5 minutes.
  6. Toss the fries in a bowl with a pinch of tarragon salt, garlic, grated parmesan and chopped fresh parsley and tarragon.

Tarragon Salt

  1. Combine all in a coffee grinder and grind until a powder is formed.