These are simple but taste amazing. I keep the seasoning basic because the kumara is so delicious. I serve them with crispy chicken strips, salad and some garlic mayonnaise.
Bring plenty of salted water to the boil. Peel the kumara and cut lengthways into chips, 10 - 15 mm wide.
Add the chips to the boiling water and cook briefly, only a couple of minutes. If they are overcooked they will fall apart at the next stage. Meanwhile, add oil to frypan over a medium heat.
Drain kumara and let sit for a few minutes until dry. Place kumara in frypan in a single layer and fry about 5 minutes on each side, until they turn a dark gold.