Sweet Potato Fries Recipe

1. Prep potatoes

Peel the sweet potatoes and cut them into uniform 1/3–1/2 inch thick batons. Rinse the cut fries under cold water to remove excess starch, then place them in a bowl of cold water and refrigerate for 20–30 minutes.

2. Dry and coat

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch, making sure they are evenly coated. Sprinkle with 1 tsp sea salt, 1 tsp black pepper, and smoked paprika if using; toss to distribute.

3. First fry (blanch)

Pour enough oil into a heavy pot or deep fryer to reach a 3–4 inch depth and heat to 325°F (160°C). Fry the coated sweet potato fries in small batches (do not overcrowd) for 3–4 minutes until they are just tender but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool for at least 10 minutes.

4. Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the cooled fries in small batches for 2–3 minutes, or until edges are crisp and lightly golden. Remove with a slotted spoon and drain on a wire rack or paper towels. While still hot, taste and adjust seasoning with a light sprinkle of salt to taste.

5. Finish

Keep fries warm in a single layer on a tray in a 200°F (95°C) oven while finishing remaining batches so they stay crisp. Serve immediately alongside tarragon mayo and jalapeño blackberry jam.

6. In a small bowl, combine the mayonnaise, finely chopped tarragon, lemon juice, Dijon mustard, grated garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and taste; adjust lemon, salt, or tarragon to preference. Chill for at least 15 minutes to let flavors meld before serving.

7. In a small saucepan, combine blackberries, chopped jalapeño, sugar, 2 tbsp water, 1 tsp lemon juice and 1/8 tsp salt. Bring to a gentle simmer over medium-low heat, mashing berries with a spoon as they soften. Simmer uncovered for 8–12 minutes, stirring occasionally, until mixture thickens to a jammy consistency.

8. Taste and adjust sweetness or heat — add a pinch more sugar if too tart or a few seeds/extra jalapeño if you want more heat. Remove from heat and let cool; the jam will thicken further as it cools. Transfer to a small serving bowl or jar.