Oh french fries…they bring back so many good memories. I am definitely an avid fan of the potato spear fried to golden perfection and always have been. In fact, french fries (and dark chocolate) are what held me back from committing to the AIP for so long. I just simply couldn’t resist them.
These sweet potato french fries resemble my favorite type of fries: fluffy on the inside and crispy on the outside. Perfect! My husband who is just as much a french fry fan as I am, requested them four nights in a row and pretty much ate them all. I’m just sayin’…they are tasty! And huge tip up front…save the oil. It’s not cheap and it can be re-used over and over again to fry things so please don’t throw it out!
2 large Japanese sweet potatoes, unpeeled**
3 tbsp additive free coconut milk
1 tbsp water
3 tbsp arrowroot flour
1/4 tspn homemade baking powder (find recipe here)
avocado, olive, or coconut oil for spreading on hot french fries
sea salt to taste
1) Melt 2-2.5 cups tallow in a deep heavy bottom pot over medium heat
2) Chop potatoes into thin match sticks. I did this by chopping the potato in half first and then chopping that in half lengthwise. Next, I chopped those halves into 1 inch match sticks.
3) Combine coconut milk, water, arrowroot powder, and homemade baking powder in a small bowl.
4) Dip each potato slice into coconut-arrowroot mixture making sure to shake off any excess.
5) Carefully place potato slices into the hot oil making sure not to crowd the potatoes in the pot.
6) Fry potatoes for 5 minutes and remove from oil and set on a paper towel lined cooling rack.
7) Fry remaining potatoes in subsequent batches.
*Don’t forget to save the tallow to re-use at a later date! I pour mine into a leftover glass jar and keep on the counter.
**If making fries for two people…cut recipe in half but still use the same amount of oil to fry in.
***Because of the coconut-arrowroot mixture they will not be the prettiest french fries but believe me, the taste is there!