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1 small sweet potato, peeled
olive oil for frying
Use a
mandoline to cut sweet potato into julienne strips.
In a heavy deep saucepan bring a small amount of oil to 350° on the
stovetop. Add a small amount
of julienne potatoes to the oil. The oil will bubble up and increase, use
extreme caution.
Move the potatoes around in the hot oil with a long tined fork until they turn golden brown. Remove with a slotted
spoon to drain on paper towels; sprinkle with salt and serve as a
garnish. They can be made 1 day ahead, covered at room temperature.
See more of my
Garnish Recipes
with photograph
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