Sweet Potato Fries Recipe

Preheat and prepare pans

Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper or lightly grease them. Arrange a rack in the center of the oven.

Wash and cut potatoes

Scrub sweet potatoes well and dry. Trim the ends. Cut each potato into 1/4 to 1/3-inch thick sticks (about 7–9 mm) for fries. Try to keep sizes uniform for even cooking.

Soak to remove starch (optional but recommended)

Place cut fries in a large bowl of cold water and soak for 20–30 minutes (or up to 2 hours in the refrigerator). This reduces surface starch and helps them crisp. If short on time, soak for at least 10 minutes.

Drain the soaked fries and rinse briefly under cold running water. Pat thoroughly dry with a clean kitchen towel or paper towels. Removing moisture is critical for crisping.

In a large bowl, combine cornstarch with salt, black pepper, smoked paprika, garlic powder, and cayenne. Toss the dry spice mix with the dried sweet potato sticks so they have a light, even coating of cornstarch and spices.

Drizzle the olive oil over the coated fries and toss gently until the oil evenly coats each piece. The oil helps the cornstarch adhere and promotes browning.

Spread the fries in a single layer on the prepared baking sheets with space between pieces so air can circulate. Overcrowding will steam them and prevent crisping. Use two sheets if necessary.

Bake for 20 minutes, then remove sheets and flip fries using a spatula or tongs to promote even browning. Rotate the pans front-to-back on the oven racks if using both.

Return to oven and bake for another 10–15 minutes, watching closely so they don't burn. Total bake time will be 30–35 minutes depending on thickness and oven. Fries should be golden at edges and tender inside. For extra crispness, broil 1–2 minutes at the end, watching constantly.

Remove fries from oven and immediately season with a little extra salt to taste. If using, sprinkle grated Parmesan and chopped parsley while fries are hot so toppings adhere.

Serve hot with ketchup, your preferred dipping sauce, and lemon wedges on the side for a bright squeeze if desired.

Leftovers: Store cooled fries in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes or in an air fryer 4–6 minutes.