Sweet Potato Fries Recipe

Wash and cut

Preheat oven to 220°C (425°F). Wash and dry the sweet potatoes. Leaving the skin on (optional), trim the ends. Cut each sweet potato into even fries about ½ inch (1.25 cm) thick and 3–4 inches long so they cook uniformly.

Soak (optional but recommended)

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess surface starch. This helps them crisp. If short on time, proceed without soaking.

Dry thoroughly

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat completely dry — moisture prevents crisping.

In a large bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss to blend.

Add the dried fries to the bowl. Drizzle 2 tablespoons olive oil over the fries. Toss with your hands or tongs until the oil lightly coats each fry, then sprinkle the cornstarch-spice mix over them. Continue tossing until fries are evenly coated. The cornstarch creates a thin dry layer that crisps in the oven.

Line two baking sheets with parchment paper. Arrange the fries in a single layer with space between pieces so air circulates. Crowding will steam them and make them soggy.

Bake on the middle rack for 12 minutes. After 12 minutes, remove the sheets and flip each fry with a spatula so they brown evenly. Rotate sheets between oven racks if using two.

Return to oven and bake an additional 10–12 minutes, or until edges are browned and fries are crisp. Total baking time will be about 22–24 minutes depending on thickness and oven.

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

Remove fries from oven and immediately season with a light additional pinch of salt if needed. Transfer to a serving platter.

Sprinkle chopped parsley over the fries and serve with lime wedges and aioli or ketchup on the side for dipping.