Sweet Potatoes Respond To Slow Frying
Edward Schneider's technique for frying potatoes at home, easily, without spatters, by starting in cold oil fascinated the potato lovers in our house from the time the article appeared in 2010. One of us favors white potatoes and one of us prefers sweets. Schneider notes he prefers yellow-fleshed potatoes for this recipe. We had tried it with whites, but the abundance of gorgeous sweet potatoes of all sizes in our bounteous first CSA basket from Elmwood Stock Farm made us wonder. Hmmmm....could we try the cold oil method with sweets? Using carefully saved Red Wattle ham fat from a superb Hoods Heritage Hog cooked over the holidays?
Oh good! A cooking experiment. That, and sharing the kitchen with another cook or two, make me completely happy.
Results? Crunch, creamy middles, sweetness, umami, unctuousness. Warming, heartening Kentucky winter food.
Do try this at home. Give yourself the full hour for cooking the recipe suggests. It takes a few mintes to peel and slice the potatoes and seat them in the pan with their oil. (Our "oil" was hard when we began, so we melted it at very low heat before adding the sweet potato slices. ) Once you get just the right, regular bubbles going around the potatoes in their mildly warm oil bath, you will not need to do more than one or two stirs and one flip during that hour. Play with a child, sit and sip, cook another dish or two, admire a candle, talk with a loved one, clean a drawer. All the while your potatoes, whether white, sweet, yellow or another part of the rainbow, are readying themselves to nourish your body and soul.