Fried Yams Recipe

Prepare yams

Peel the yams and cut them into uniform pieces about 1/2 inch thick (rounds) or 1/2-inch batons. Uniform size ensures even cooking.

Par-cook (blanch)

Place the cut yams in a medium saucepan and add about 1 cup water and 1 tsp salt. Bring to a gentle simmer over medium heat, cover, and cook until just tender but not falling apart, 5–7 minutes. Test with a fork — it should pierce with slight resistance. Drain well and spread on a tray to dry for 5 minutes. Pat pieces dry with a clean towel to remove surface moisture (this prevents oil splatter and promotes crisping).

Mix dry coating

In a shallow bowl or tray, whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Toss the par-cooked, dried yam pieces in the dry mix to coat lightly and shake off excess. This creates a thin crisp crust when fried; skip this step if you prefer plain fried yams.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or shallow frying pan (enough to come partway up the sides of the yams, roughly 1/4 to 1/2 inch deep). Heat over medium-high until shimmering and a small pinch of flour sizzles and browns within 20–30 seconds (about 350–375°F / 175–190°C if using a thermometer).

Fry yams

Working in a single layer and without crowding the pan, add the coated or plain par-cooked yam pieces. Fry until golden brown and crisp on the first side, about 2–3 minutes, then flip and fry the second side 1.5–2.5 minutes. Adjust heat as needed to prevent burning; you want a steady sizzle, not smoke. Use a slotted spatula to transfer fried yams to a paper towel-lined plate to drain. Repeat with remaining pieces, adding a little more oil if pan becomes dry.

Season and finish

While still hot, sprinkle the fried yams with 1/2 teaspoon coarse or flaky sea salt. If using, add 1 tablespoon butter to the hot pan off heat and toss the drained yams briefly in the residual melted butter or simply drizzle melted butter over them. For a sweet-savory finish, drizzle 1 teaspoon honey or maple syrup over the yams. Garnish with 1 tablespoon chopped parsley or chives.

Serve immediately while crisp. Leftovers can be reheated in a hot oven or air fryer to restore crispness.