Sweet Potato Fries
Peel the potatoes, if desired, or leave the peel on for added texture and simply scrub the potatoes well. Slice into steak-fry size wedges (about 1/4 inch thick).
Bring a medium saucepan of water to a boil over medium heat. Add the potatoes and cook just until you are able to pierce them with a fork, but wedges still hold their shape. Since you are not making mashed potatoes, it's important to not boil them too rapidly, or they will become soft and mushy on the outside before they're cooked through.
Transfer potatoes to a wire rack to drain. Heat the olive oil in a wide, flat bottom pan over medium-high heat. The oil is hot enough when a drop of water sizzles when dropped into the oil.
Working in batches so as not to overcrowd the pan, fry the potatoes, turning as needed, until golden brown and crispy. Drain on a paper towel and immediately sprinkle with seasoning.
(I made the paper cones by cutting rectangles from paper Starbucks bags, rolling into a cone and folding the end under before placing in a glass.)
Original Blog Post: http://www.curlygirlkitchen.com/2011/06/sweet-potato-fries-and-bbq-beef-brisket.html