JUSTIN MANGLITZ’S SWEET POTATO FRENCH FRIES

Who doesn’t dig sweet-tater fries? The problem, according to Justin Manglitz, is that they can be notoriously tricky to cook at home. His solution: First par-bake handcut potatoes in the oven, then fry them in roiling peanut oil. Manglitz knows knows a thing or two about food-anddrink science: In addition to growing food on his farm outside Commerce, he’s head whiskey maker at Atlanta’s ASW Distillery. If you don’t own a cooking thermometer, it’s worth investing in one so you can monitor the oil temperature. – Wendell Brock 4 large sweet potatoes

2-3 cups clean vegetable oil for frying (Manglitz uses

peanut oil)

Kosher salt

Peel and slice sweet potatoes into strips. Place in a bowl of ice water until ready to use. This will keep them from browning.

Heat oven to 325 degrees. Coat a baking sheet with cooking spray.

Drain the fries in a colander, pat dry with paper towels or a clean dish towel and arrange on the baking sheet. Bake for 30 minutes.

Fill a deep, cast-iron skillet or heavy-bottomed pot with 2-3 inches of oil. Heat to 370 degrees. Working in batches so as not to crowd the pot, fry potatoes until golden brown, 3-5 minutes. (Try to maintain a cooking temperature of about 350 degrees.) Drain on a wire rack placed over a tray. Sprinkle generously with kosher salt. Serves 4.

Per serving: 257 calories (percent of calories from fat, 48), 2 grams protein, 32 grams carbohydrates, 2 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 135 milligrams sodium.

CHRIS HUNT/SPECIAL