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Ingredients:

• 3 medium sweet potatoes, about 2 pounds (preferably Hannah or other white flesh variety like Japanese), cut into fries
• 4 cups duck fat or avocado oil
• 1 1/2 teaspoon seasoning salt
• The New Primal BBQ Sauce, for serving

Seasoning Salt

• 2 teaspoons sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon ground sage
• 1/8 teaspoon dried oregano

Instructions:

1. Wash the potatoes well, then cut each one lengthwise into 1⁄2-inch-thick slices. Cut each slice lengthwise again into 1⁄4-inch sticks. Place the potatoes in a large bowl and add enough water to cover, soaking them for at least 30 minutes or up to 24 hours. (Soaking the potatoes helps remove excess starch and keeps them from turning brown before you cook them.)
2. To make the seasoned salt, meanwhile, combine all of the ingredients in a bowl and stir well to combine. (Store any leftover seasoned salt in an airtight jar for 6 months.)
3. Drain the potatoes and pat dry with paper towels. Heat the oil in a deep-fryer or a large saucepan over medium-high heat to 300°F. Add two handfuls of potatoes to the hot oil, making sure they are submerged and that there’s at least 1 inch of oil above them. Parcook the potatoes until light brown, 3 to 5 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and let them drain on a wire rack. Repeat until all of the potatoes are par-cooked.
4. Increase the heat on the fryer or the stove slightly until the temperature of the oil reaches 350°F. Fry the potatoes again, two handfuls at a time, until golden brown, about 3 minutes. Using a mesh skimmer or slotted spoon, remove the potatoes from the oil, gently shaking off any excess oil, and place them back on the rack to drain. Repeat until all of the potatoes are fried.
5. Place the fries in a bowl and toss with seasoned salt to taste before serving warm.
6. Store the fries in an airtight container in the fridge for 3 days. To reheat, place the fries on a baking sheet under the broiler for 2 to 3 minutes, until heated through.

Variation:

1. To bake the fries, preheat the oven to 450°F with a rack placed about 3 inches from the broiler. In a large bowl, toss together the cut potatoes and 1⁄3 cup melted duck fat or avocado oil until well coated. Place the fries in a single layer on two rimmed baking sheets; don’t let any fries overlap. Bake one baking sheet at a time, uncovered, for 8 to 10 minutes, then flip the fries and bake for 8 to 10 minutes more, until tender and golden. Repeat with the second batch. Once all of the fries are baked, combine them on a single baking sheet.
2. Sprinkle the top with seasoned salt to taste and toss to coat.
3. Set the oven to broil. Broil the fries for 2 minutes, toss, and broil for 2 minutes more, until the fries are lightly browned and crispy.
4. Serve immediately.