2-4 red garnet sweet potatoes
2 tablespoons coarse salt
Grapeseed or olive oil for frying
Fresh sage leaves
Roasting herbs (rosemary, thyme)
1 tablespoon cumin seeds, crushed (optional)
1-2 tablespoon regular or herbed-compound butter (for topping)
Herbed Compound Butter ingredients
½ cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
¼ teaspoon black pepper
¼ teaspoon fine sea salt, more to taste
In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Preheat oven to 375°F. Wash and scrub potatoes. Mix together salt and cumin and chopped fresh herbs. While skins are damp, rub all over with salt mixture (reserve any remaining salt mixture for another use). Bake potatoes directly on oven rack for 1 hour, turning once to crisp evenly on all sides. (Place a foil-lined baking sheet on the rack beneath potatoes to catch drippings.)
Heat 3 inches of oil in a medium saucepan over medium heat. Carefully add sage leaves to the oil; fry sage leaves for 2 minutes, until crisp. Remove with a slotted spoon; drain fried leaves on paper towels.
Cool potatoes for 5 minutes. If desired, brush off some of the salt. With a sharp knife, make a lengthwise cut in potatoes; push ends toward center to open. Top each potato with 1 tablespoon butter and sage leaves.