Ingredients:
3 large sweet potatoes
water, to soak potato wedges
oil, 3 inches,for frying
2 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
2 teaspoons lemon juice, freshly squeezed
1/2 teaspoon cumin
salt and pepper, to taste
Directions:
First you will want to get out a cutting board and a knife.
Peel sweet potatoes, and cut in half lengthwise.
Cut each half into long wedges.
Soak potatoes in cold water, covered for 1 hour.
Drain potatoes and pat dry with paper towels.
In a heavy-pot, fry potatoes (in batches) in 3 inches of hot oil for 3-5 minutes, or until edges are browned nicely.
Drain on paper towels, and keep warm.
Place potatoes in a bowl, and add parsley, tarragon, rosemary, juice, cumin and salt and pepper to taste.
Toss well to coat, and serve!
Servings: 4-6
Time preparation: 10 min.
Time total: 15 min.