Ingredients:

  • 2 large Sweet Potatoes (approx. 1.5 lbs / 700 g), peeled and cut into 3/4-inch dice
  • Water (For blanching)
  • 1 teaspoon White Vinegar or Cider Vinegar (Optional)
  • 1/2 teaspoon Coarse Sea Salt (For blanching water)
  • 4 Tablespoons High Heat Oil (Rapeseed/Canola/Vegetable), Divided
  • 1 small Yellow Onion, finely diced
  • 2 large Garlic Cloves, minced or grated
  • 1 teaspoon Smoked Paprika (Sweet)
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Black Pepper, freshly ground preferred
  • Fine Sea Salt, to taste

Instructions:

  1. Chop Potatoes: Peel the sweet potatoes and cut them into uniform 3/4-inch dice. Consistency is key for even cooking.
  2. Blanch the Potatoes: Fill a large saucepan with water, add 1/2 tsp salt and the vinegar (if using). Bring the water to a rolling boil.
  3. Cook Briefly: Add the diced sweet potatoes and cook for exactly 4 to 5 minutes. They should be slightly tender on the edges but still firm in the centre (al dente).
  4. Drain and Dry: Immediately drain the potatoes in a colander. Transfer them to a clean kitchen towel or layer of paper towels and allow them to air-dry completely for 5-10 minutes. This step is essential for crispiness.
  5. Heat Oil (1st Stage): Heat 1 Tablespoon (15 ml) of the high-heat oil in a large, heavy-bottomed skillet over medium-high heat.
  6. Sauté Onion: Add the diced onion and sauté until softened and translucent, about 3 minutes.
  7. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant (do not let the garlic brown).
  8. Remove Aromatics: Remove the onion and garlic mixture immediately from the pan and set it aside in a small bowl. This prevents the aromatics from burning while the potatoes fry.
  9. Heat Oil (2nd Stage): Add the remaining 3 Tablespoons (45 ml) of oil to the same skillet. Heat until shimmering hot.
  10. Add Potatoes: Add the dried sweet potatoes to the skillet in a single layer if possible (cook in two batches if necessary to avoid overcrowding).
  11. Initial Fry: Cook the potatoes over medium-high heat undisturbed for 3 to 4 minutes to develop a crust.
  12. Continue Frying: Flip or gently toss the potatoes, reducing the heat slightly to medium. Continue cooking, flipping every few minutes, until they are deep golden brown and crispy on all sides (about 10–12 minutes total).
  13. Season: Sprinkle the smoked paprika and dried rosemary directly over the potatoes. Toss quickly to coat.
  14. Recombine and Finish: Return the reserved cooked onion and garlic mixture to the pan. Toss everything together for the final minute to reheat the aromatics.
  15. Serve: Remove from heat. Taste, season generously with fine sea salt and black pepper, and serve immediately.