PGR News from the Pacific

Posted 5:18 PM by Luigi

Japanese Sweet-Potato Fries

We often say that coming up with new ways of preparing our Pacific staples could be an effective means of increasing interest in them. Here's one from Japan, courtesy of Pete Petersen in The Oregonian. And check out a somewhat fancier concoction here.

Makes 4 servings

I've tried various oils and I find grapeseed oil is by far the best. The light flavor allows the subtly flavored Japanese Sweet to shine. Grapeseed oil has a high smoke point, so it's good for all types of frying, but it's also lovely as a salad oil. It's not cheap, however; canola oil is a fine substitute.

2 pounds Japanese sweet potato, peeled, rinsed and dried
2/3 cup grapeseed oil or other light-flavored oil
Sea salt, to taste
Freshly ground fennel seed (optional)

Cut a 1/8-inch-thick slice about the size of a quarter from the widest point of each peeled potato to create a flat base. Set a potato on its base on a cutting board. With a sharp knife, cut 1/4- to 1/2-inch-thick slabs. Turn the slabs on their flat sides on the cutting board and cut them lengthwise into 1/4- to 1/2-inch-wide fries. Repeat with remaining potatoes.

Heat the oil in a wide saute pan until wavy lines develop on the bottom of the pan. Place a single piece of potato in the pan to test the temperature; the oil will bubble a bit but should not be so hot that it spits back at you.

Adjust the heat and cook the fries in batches large enough to cover, but not crowd, the pan bottom. Turn the fries over after 90 seconds and cook another 60 seconds or until tender and well-browned. Transfer them with a slotted spoon to a triple thickness of paper towels. Season with salt or your favorite seasoning. (Try freshly ground fennel seed and prepare to fall in love.) Keep the first batch warm as you cook the rest.



	A blog maintained by Tevita Kete, PGR Officer Secretariat of the Pacific Community (SPC), Suva, Fiji Islands
This weblog documents the activities of Pacific Agricultural Genetic Resources Network (PAPGREN), along with other information on plant genetic resources (PGR) in the Pacific. The myriad varieties found within cultivated plants are fundamental to the present and future productivity of agriculture. PAPGREN, which is coordinated by the Land Resources Division of the Secretariat of the Pacific Community (SPC), helps Pacific countries and territories to conserve their crop genetic diversity sustainably, with technical assistance from the Bioversity International (BI) and support from NZAID and ACIAR. SPC also hosts the Centre of Pacific Crops and Trees (CEPaCT). The CEPaCT maintains regional in vitro collections of crops important to the Pacific and carries out research on tissue culture technology. The CEPaCT Adviser is Dr Mary Taylor (MaryT@spc.int), the CEPaCT Curator is Ms Valerie Tuia (ValerieT@spc.int). 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DIVA-GIS	Tuesday, November 21, 2006 Posted 5:18 PM by Luigi Japanese Sweet-Potato Fries We often say that coming up with new ways of preparing our Pacific staples could be an effective means of increasing interest in them. Here's one from Japan, courtesy of Pete Petersen in The Oregonian. And check out a somewhat fancier concoction here. Makes 4 servings I've tried various oils and I find grapeseed oil is by far the best. The light flavor allows the subtly flavored Japanese Sweet to shine. Grapeseed oil has a high smoke point, so it's good for all types of frying, but it's also lovely as a salad oil. It's not cheap, however; canola oil is a fine substitute. 2 pounds Japanese sweet potato, peeled, rinsed and dried 2/3 cup grapeseed oil or other light-flavored oil Sea salt, to taste Freshly ground fennel seed (optional) Cut a 1/8-inch-thick slice about the size of a quarter from the widest point of each peeled potato to create a flat base. Set a potato on its base on a cutting board. With a sharp knife, cut 1/4- to 1/2-inch-thick slabs. Turn the slabs on their flat sides on the cutting board and cut them lengthwise into 1/4- to 1/2-inch-wide fries. Repeat with remaining potatoes. Heat the oil in a wide saute pan until wavy lines develop on the bottom of the pan. Place a single piece of potato in the pan to test the temperature; the oil will bubble a bit but should not be so hot that it spits back at you. Adjust the heat and cook the fries in batches large enough to cover, but not crowd, the pan bottom. Turn the fries over after 90 seconds and cook another 60 seconds or until tender and well-browned. Transfer them with a slotted spoon to a triple thickness of paper towels. Season with salt or your favorite seasoning. (Try freshly ground fennel seed and prepare to fall in love.) Keep the first batch warm as you cook the rest. * Comments: Post a Comment	Archive October 2002 November 2002 December 2002 January 2003 February 2003 March 2003 April 2003 May 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 January 2010 RSS Feed Alternative feed Contact Tevita Something new: Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives. 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