Sweet Potato Fries Recipe

Preheat and prepare baking sheet

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

Wash and scrub the sweet potatoes. Trim the ends. Cut each sweet potato into fries: first slice lengthwise into 1/2-inch slabs, then stack and cut into 1/2-inch sticks. Aim for uniform thickness so fries cook evenly.

Place the cut fries in a large bowl and pat dry with a clean kitchen towel or paper towels to remove excess surface moisture. This helps them crisp up.

In a small bowl, whisk together the cornstarch and olive oil until smooth. Pour the mixture over the dried fries and toss to coat evenly. The cornstarch creates a light crust for crispiness.

In a separate small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder and cayenne (if using). Sprinkle the seasoning mix over the coated fries and toss gently to distribute evenly.

Arrange the fries on the prepared baking sheet in a single layer with space between them. Avoid overcrowding; use two sheets if necessary.

Bake for 12 minutes, then remove the sheet and use a spatula to flip each fry. Return to the oven and bake an additional 8–12 minutes, or until edges are browned and fries are tender. Total baking time will be about 20–24 minutes depending on thickness and oven.

For extra crispness, switch oven to broil for 1–2 minutes at the end, watching closely to prevent burning.

Remove the fries from the oven and immediately sprinkle with the chopped parsley and a light squeeze of lemon juice from the wedges to brighten flavors.

Serve hot with ketchup, aioli, or your preferred dip. Enjoy.