Yam fries are easy!
Mar. 26th, 2013 09:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
butterflydreaming Dinner couldn't be anything that took too long, so baking the yams for the usual hour in the oven wasn't going to work out too well. While D fixed up the chicken to go into the oven, I peeled and cut up the yams.
I cut up the yams into circles, then sliced them into thick fries, each about a quarter inch on a side. I heated a mix of high heat safflower oil and coconut oil with a sprinkling of sea salt in a large cast iron skillet. I put enough oil for it to be about a half inch deep. The cast iron helped keep the temperature of the frying oil even, which I needed because I don't have a thermometer for frying.
Two yams looked like a lot, so I split it into three batches to fry up. Each batch took about five minutes: a couple of minutes undisturbed in an even layer, then the rest of the time after they had been stirred to turn them over for even frying on all sides. Most of the cook time was leaving them alone instead of poking them. The oil was hot enough for a nice, low sizzle as the pieces went in, with small bubbles as they fried. As each batch came out, I dropped them onto a paper towel for a moment to drain, then transferred them to a baking sheet and popped them into the 350 degree oven and the company of the roasting chicken.
The timing worked out perfectly! The chicken took about 40 minutes. I needed about 20 to wash, peel, and chop the yams, so the first batch went into the oven when 15 minutes were left of the chicken. I took the first two batches out when the third batch was ready to go into the oven, and tossed the first set in about a half a teaspoon of harissa mix. I could have used more, but since it was a little spicy-hot for me, I didn't want to make it inedible after all that work.
They were delicious. Our plates could have used some color for presentation. I think I would have liked some skinny string beans with it.
I cut up the yams into circles, then sliced them into thick fries, each about a quarter inch on a side. I heated a mix of high heat safflower oil and coconut oil with a sprinkling of sea salt in a large cast iron skillet. I put enough oil for it to be about a half inch deep. The cast iron helped keep the temperature of the frying oil even, which I needed because I don't have a thermometer for frying.
Two yams looked like a lot, so I split it into three batches to fry up. Each batch took about five minutes: a couple of minutes undisturbed in an even layer, then the rest of the time after they had been stirred to turn them over for even frying on all sides. Most of the cook time was leaving them alone instead of poking them. The oil was hot enough for a nice, low sizzle as the pieces went in, with small bubbles as they fried. As each batch came out, I dropped them onto a paper towel for a moment to drain, then transferred them to a baking sheet and popped them into the 350 degree oven and the company of the roasting chicken.
The timing worked out perfectly! The chicken took about 40 minutes. I needed about 20 to wash, peel, and chop the yams, so the first batch went into the oven when 15 minutes were left of the chicken. I took the first two batches out when the third batch was ready to go into the oven, and tossed the first set in about a half a teaspoon of harissa mix. I could have used more, but since it was a little spicy-hot for me, I didn't want to make it inedible after all that work.
They were delicious. Our plates could have used some color for presentation. I think I would have liked some skinny string beans with it.
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Date: 2013-03-27 06:49 am (UTC)no subject
Date: 2013-03-28 01:29 am (UTC)no subject
Date: 2013-03-28 04:38 am (UTC)Yes, we totally should.
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Date: 2013-03-27 01:34 pm (UTC)no subject
Date: 2013-03-28 01:25 am (UTC)no subject
Date: 2013-03-27 03:01 pm (UTC)no subject
Date: 2013-03-28 01:28 am (UTC)