Healthy Sweet Potato Fries

Treats like french fries, doughnuts, and soda aren’t bad for us simply because they are french fries, doughnuts, or soda. They are bad for us because of the types of ingredients which go into them. They are not even bad for us because of the calories they contain because, as I discuss in my book Fuck Portion Control, calories are the fuel for our lives and without calories we begin to suffer declines in metabolic rate and overall health. Foods like french fries have the potential to not only be a health food, they can actually actively improve health if they are made with the right ingredients. Coconut oil promotes robust hormone synthesis—hormones which we need in order to be healthy and thrive. Potatoes are usually good for us—though normal potatoes do have a toxin in their skin called solanine which can contribute to or exacerbate mental and physical health problems if had in excess, something which I discuss at length in by book in the chapters on cancer, insomnia, and alcoholism. I also often prescribe therapies which involve a protein fast to address gut health and metabolic regeneration, which can leave meals admittedly lacking in satisfaction (do not just fast protein if you have not read my book, as it has conditions to make it safe). Foods like these sweet potato fries are not only healthy but actively support improvements in health through an abundance of nutrition and are an indulgent and satisfying snack or side to any meal. Because there are never enough fries this recipe provides ample, and feel free to have as many as you want. Of course you can make fries using normal potatoes as well.

*EXTREME CAUTION MUST BE USED WHEN FRYING FOOD—HOT OIL IS HIGHLY COMBUSTIBLE SO FRYING SHOULD NOT TAKE PLACE IN A SHALLOW PAN WHERE SPLATTERS CAN FALL OVER THE SIDE. IF CHILDREN ARE PRESENT DO NOT LEAVE POT UNATTENDED AS HOT OIL CAN KILL IF IT SPILLS. NEVER PUT OIL FIRES OUT WITH WATER, WHICH WILL CAUSE IT TO EXPLODE—ALWAYS COVER OIL FIRES WITH A LID OR USE A FIRE EXTINGUISHER.

HEALTHY SWEET POTATO FRIES

One Sweet Potato Per Person—I prefer white but orange variety are just as great.
Coconut Oil, minimum enough to cover the bottom 1/2 inch of a deep pot. Do not use a shallow pan.
Sea Salt
Ketchup or Seasoning

Peel sweet potatoes past the white pith layer beneath the skin (which tastes bad). Cut potatoes in half across the short side, then cut each half into 1/2-inch-thick slices, then each slice into 1/2-inch wide strips. If you want to be fancy you can cut them into 1/4-inch thick fries. In a deep pot place at least enough coconut oil to cover the bottom 1/2 - 3/4 inch. Turn burner on high. Put 1/4 tsp of sea salt in the frying oil. This will help draw the water away from the fries and cause it to evaporate, making them more crispy. The oil can also pop if any water gets in, so be cautious and keep your distance. Just before the oil begins to smoke, test with a small piece of potato—it should erupt with bubbles as it fries vigorously. If not, the oil needs to be hotter. When the oil is sufficiently hot, carefully load enough fries into the oil to cover the bottom of the pan, arrange in an even layer with none overlapping, moving fries around for a few moments to prevent sticking. Once they begin to fry they will not stick. Turn fries three times during the next five to eight minutes, removing when they become an even toasty brown. Drain in a stainless steel sieve or colander if you have one. Immediately salt before the oil dries using good, high quality sea salt (normal table salt like Morton’s is disgusting and contains carcinogenic anti-caking agents like yellow prussiate of soda—do not use). Lightly re-salt the oil after every other batch or so. Serve with ketchup as desired. These can also be seasoned with spices if you are so inclined or served with a garlic aioli for even more flavor, or substitute normal potatoes for classic French fries.