Sweet Potato Fries (Nauru)

Nauru sweet potato fries are a lovely side dish with the coconut crusted fish. Nauru does grow a few root vegetables on their tiny island. These could also be made of taro root, potato or cassava. I used white sweet potatoes but the orange sweet potatoes are good too. There is a little trick to keeping the fries crispy. The secret is cornstarch. Simply make a cornstarch slurry and dip your cut sweet potatoes into the slurry and fry them. I also like to fry them twice so they get nice and soft on the inside as well as crispy. A deep fryer works great for this. You can pick one up here if you don’t own one. I use mine all the time and love it. Please note that this is an affiliate link in which I will earn a small commission if you chose to purchase one. It does not affect the price you pay for the item.

2 lb sweet potatoes, peeled and cut into fries
oil, for frying
kosher or sea salt
¼ cup cornstarch
2 Tbsp. water

In a bowl mix together the cornstarch and water to make a slurry.

Dip the pieces of sweet potato into the slurry to coat them well. A ziploc bag works well for this too.

Heat your oil up in a deep fryer to 350°F or a frying pan is fine too.

Cook the sweet potatoes putting them in the hot oil one by one so they do not stick together.

Remove when they just start to turn brown.

Let them cool for about 10 minutes and fry them again this time the oil should be at 375°F and cook them quicker for just a minute or two until golden.

Sprinkle with salt and serve with some ketchup

Makes 4 servings.