This is a very simple and delicious side dish or light type of dessert. The best part of these is that the sugar solidifies after it cools, providing a crunchy exterior and a soft, silky interior. These may be really good chilled and topped with whipped cream.
Other cultures have versions of candied potatoes, including the Japanese with their daigaku-imo potatoes, which translates to “college potatoes.” As you may have already guessed, these are cheap and easy to prepare, making them perfect for “poor” college students. Ironically, they’re just like American college students’ gravitation toward instant ramen.
What you’ll need
- 1.5 lbs. peeled Korean sweet potato, cut into 1-inch pieces
- 0.33 cups granulated sugar
- Enough neutral oil for about 1.5 inches of oil in a 10-inch frypan (about 3 – 3.5 cups)
- 1T toasted black or white sesame seeds—optional
What to do
Heat the cooking oil in a 10-inch heavy fry pan (cast iron works well) over high heat until the temperature reaches about 375 degrees F. Once the oil reaches temperature, turn the heat down to medium-high.
Add the potatoes (careful that they don’t splash) and fry them for anywhere between 5 – 12 minutes. Note that the oil temperature will drastically drop to about 350 degrees, which is the temp at which you want to cook them. Gently move the pieces around in the oil with tongs or a wooden spoon. Remove the potatoes to a grate to drain them once you can easily pierce the largest piece with a skewer. At this point turn off the heat under the oil, but leave the pan in place for the second fry.
Now it’s time to make the syrup. Add 1 tablespoon of the neutral oil to a different smaller frypan (preferably nonstick), swirling it around to evenly coat the pan’s bottom. Sprinkle the sugar evenly over the oil.
Put the frypan over medium heat for about 5 minutes. At this point watch the sugar carefully, turning the heat to medium low once the sugar initially melts. Do not stir it, which will make it crystalize.
Lift the frypan and tilt it around so the sugar evenly melts. Once the sugar is evenly melted and golden, turn off the heat, but leave it on the burner.
To refry the potatoes, heat the oil back up to 350 degrees before adding the potatoes for about 2 – 3 minutes. At this point, the potatoes should be crispy on the outside. Remove them from the oil and again return them to a rack to drain.
Now for the best part: reheat the syrup so it flows again and add the potatoes to it, mixing them in with a spoon or tongs until each is piece is covered with syrup. If using them, sprinkle the sesame seeds evenly over the potatoes. Remove the potato pieces to a sheet pan lined with parchment paper so they’re not touching. Let the potatoes cool.
When the syrup has hardened, transfer the pieces to a dish and serve.
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