Over high heat, start heating the cooking oil in a wok or frying pan. For best results, the oil should be at least three inches deep.
Peel the kamote and cut into "fingers".
When fine wisps of smoke start to float on the surface of the oil, dump the cut kamote and spread. Cook without disturbing for about two minutes. Stir. Continue cooking until lightly browned and crisp.
Scoop out the fried kamote fries. For best results, use a kitchen spider to drain excess oil.
Transfer the kamote fries to a mixing bowl. Sprinkle in the herb salt and toss well. Serve immediately.