Ingredients
- 1 large sweet potato (about 1 pound)
- 2 teaspoons cornstarch
- 3 tablespoons olive oil
- Salt to taste
Instructions
- Peel the potato and grate it using the biggest holes on a cheese grater.
- Transfer the potatoes to a clean kitchen towel or cheese cloth and wring out as much water as you can. The drier the better. This is the secret to crispiness!
- Once dried, transfer the potato to a bowl and toss with the cornstarch.
- Heat 1 1/2 tablespoons of the oil in a large nonstick pan on medium heat. Once hot, add in the potatoes and use a spatula to press them down so they brown evenly. Cook until the bottom is golden brown, about 4 to 5 minutes. They burn quick, so keep an eye on them!
- Use a spatula to cut the potatoes into 4 sections (to make it easier to flip). Drizzle with the remaining oil and a sprinkle of salt. Carefully flip each section and pat it down. Cook for another 3 to 5 minutes, or until golden brown and crispy.
