Yum fries

Posted on January 15th, 2010 12 great comments. Room for one more!

Friday night. You know what that means, don’t you? TAIWANESE YAM FRIES!! Technically sweet potato fries, but potato pototo.

I know, trust me, I will get out more, but I think it’s important to sometimes just stop and smell the tubers. Besides, I think I’m gonna have a busy weekend so I can’t waste much time with elaborate meals.

yams, sweet potatoes, knife, cutting board, toronto, city, life

The recipe is easy – took me a bit to figure out what all those roadside stalls used on their fries to make them so beguilingly tasty. Turns out the missing ingredient was plain old chilly powder. Slapped myself on the forehead a few times (it even smells right – if I’d bothered to smell it), but at least I finally got it all together.

I like the fries chunky, about the girth and length of a chubby finger or thumb. The kind of chubby that too many yam fries produces. Should be called yum fries.

Another ancient Chinese secret is a delicate coating of corn starch. Fries, bit of oil, toss — starch, black pepper, toss — boo-yah! And one other thing I discovered the hard way was that the oil should be fairly hot; err in that direction. Nothing worse than a flaccid fry, let me tell you.

taiwanese yam fries, sweet potato, mixing bowl, pan, cooking oil, toronto, city, life

They’re done when they’re golden brown and floating on top (assuming you’re using that much oil). I let ‘em drip in a sieve for a while, admiring their delicate surfaces all crispy and crunchy and inviting, and toss with some salt and the chilly powder. I then usually finish by burning my tongue in the premature tasting.

taiwanese yam fries, sweet potato, bowl, toronto, city, life

Mmmm. Savoury. And I think if you get a sensible oil (which can be strained and re-used at least a few times), and are sparing with the salt, it’s also not too bad for you. Plenty of grease-laden beta-Carotene and vitamin A, from what I understand. Also, a complete lack or arsenic and radioactive isotopes. How’s that for health benefits?!

Okay, well, that bowl has finally cooled enough to let me near so I’m going to go and clog some arteries. After that, the weekend pretty much starts itself.

12 Comments on “ Yum fries ”

  • Kato
    January 16th, 2010 12:56 am

    Oh lordy Patrick. Those look DELICIOUS. There goes my waistline.

    Read more from Kato at: http://www.pandorahsbox.blogspot.com
  • Patrick
    January 17th, 2010 8:33 pm

    No worries, Kato, I use only the good oil. It's the Chicken Kiev that goes with the fries that worries me.

  • Daisy the Curly Cat
    January 16th, 2010 3:16 am

    MMmmmmm! DO WANT!

    Read more from Daisy the Curly Cat at: http://daisythecurlycat.blogspot.com/
  • Patrick
    January 17th, 2010 8:34 pm

    :) I could always mail you a box, Daisy.

  • lina
    January 16th, 2010 5:34 am

    Arteries clogging or otherwise, those sure looks tempting. :)

    Read more from lina at: http://urutoranohihi.blogspot.com
  • Patrick
    January 17th, 2010 8:34 pm

    Thanks, Lina, ans yes they were. Note the use of the past tense.

  • Renee
    January 16th, 2010 5:37 am

    Do they EVER look good….I just had breakfast and I'm getting hungry for those fries. mmmmmmmmm :-D

    Read more from Renee at:
  • Patrick
    January 17th, 2010 8:35 pm

    That's hardly an excuse, Renee. Breakfast is merely the appetizer to lunch :)

  • Don E. Chute
    January 16th, 2010 9:15 am

    Wow, those look mighty tasty! Now, to feed my Carnivorous habit, how bout' a Nice, Big, Juicy, Cheeseburger? Can you do one of those, next? Peace.

    Read more from Don E. Chute at: http://www.donechute.blogspot.com/
  • Patrick
    January 24th, 2010 10:04 am

    I can has cheezburger, Don :) Next time.

  • blueyes
    January 16th, 2010 12:50 pm

    lol, not that artery clogging because you are using sweet potatoes. :)

    Read more from blueyes at: http://hterry.com
  • Patrick
    January 17th, 2010 8:36 pm

    I think so too, Blueyes. Also, that "sensible" oil I mentioned is in use.

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