Sweet Potato Fries Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Position a rack in the middle. Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Wash and cut

Wash and dry the sweet potatoes. Peel if desired. Cut each sweet potato into 1/4–1/2-inch thick sticks (about 3–4 inches long) so pieces are uniform for even cooking.

Soak (crispier fries)

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. If short on time, soak at least 10 minutes. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat fries

Return the dried fries to a dry bowl. Sprinkle the cornstarch over the fries and toss so each piece has a light coating. Drizzle olive oil over the fries and toss until evenly coated.

Season

In a small bowl, combine salt, smoked paprika, black pepper, garlic powder, and cayenne. Sprinkle the seasoning mix over the oiled fries and toss to distribute evenly.

Arrange and space

Spread the seasoned fries in a single layer on the prepared baking sheet with space between pieces. Crowding causes steaming and soggy fries. Use two baking sheets if necessary.

Bake and flip

Bake for 15 minutes, then remove the sheet and use a spatula to flip each fry. Return to the oven and bake another 10–15 minutes, or until edges are browned and fries are crisp. Oven times vary; total baking should be 25–30 minutes.

Broil for extra crisp

If you want extra crispness, switch oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Finish

Remove fries from oven and immediately transfer to a serving platter. While still hot, toss with grated Parmesan and chopped parsley if using. Taste and add a light sprinkle of extra salt if needed.

Serve with ketchup, aioli, or your preferred dip. These fries are best eaten hot and fresh for maximum crispness.