Sweet Potato Fries

With a crispy outside and soft, sweet inside, our triple-cooked sweet potato fries are a splendid companion for all types of savory sauté dishes, especially Fish ‘n’ Chips.

The potatoes were parboiled, then fried, not once, but twice. For the final fry we finished the fries three ways – no batter, beer-battered and beer-battered with panko coating. All the variations were marvelous, but the panko coated fries were AWESOME!

The traditionally chips are basic irish white potatoes which are very similar to fast food fries in the US. We used sweet potatoes purposefully for their added sweetness.

For our chips, we opted for paleo-friendly thrice-cooked sweet potatoes. First, we parboiled and shocked the sweet potatoes, followed by a short initial fry and a rest. Next, we fried some of the chips naked, then we coated some with beer-batter, and finally we rolled some of the battered chips in gluten-free panko mix.

The ‘naked’ chips were delicious. The battered chips were even more delightful. Yet, our panko chips were unbelievable – marvelously crispy with a soft, sweet center.

• 1.5 cups gluten-free flour
• 2 tsp instant yeast
• 1 tbsp white sugar
• 1/4 tbsp salt
• 12 oz. beer
• 2 egg yolks

• In large bowl combine flour, yeast, salt and sugar.
• Whisk in enough beer to obtain thick consistency to the batter.
• Whisk in the egg yolks.
• Let the batter rest for 15-30 minutes to allow the yeast to work.

Sweet potato fries are a perfect side for Byrd House Traditional English Fish ‘n’ Chips. Our beer-battered fish with panko crusted sweet potato fries want to make you ‘slap yo mama’ with every bite!