Sweet Potatoe Fries:
Heat the safflower/peanut oil to 320 degrees in a dutch oven or a deep fryer (which ever you have).
Using a V-slicer with a wide blade, slice the sweet potatoes with the skin on. Place in a large bowl with cold water.
Drain sweet potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in a 200 degree oven or eat right away.
Chipotle ranch:
Ingredients
1 1 small can Chipotle chiles in adobo sauce
2 1/6th small onions
1 clove garlic
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup ranch dressing
1 teaspoon lime/lemon juice
1/4 teaspoon ground cumin
Directions
1. Put all ingredients into a food processor or blender, pulse into fine sauce.
2. Use right away or refrigerate for a better flavor tomorrow!
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