Sweet Potato Fries Recipe

Prepare potatoes

Preheat oven to 220°C (425°F). Peel (optional) and cut sweet potatoes into uniform fries about 1/3–1/2 inch thick. Aim for consistent size so they cook evenly. Rinse cut fries in cold water to remove excess starch.

Soak and dry

Soak the cut fries in a bowl of cold water for 20–30 minutes (or at least 10 minutes) to draw out more starch for crispier results. Drain and spread the fries on clean kitchen towels or paper towels and pat very dry.

Coat with cornstarch and oil

In a large bowl, toss the dried fries with 1 tablespoon cornstarch until lightly and evenly coated. Add 3 tablespoons olive oil and toss again so the oil and cornstarch evenly coat every fry.

Arrange for baking

Line two baking sheets with parchment paper or lightly oil them. Arrange fries in a single layer with space between pieces (avoid overcrowding). If necessary, use two sheets and rotate during baking for even browning.

Bake

Place the baking sheet(s) on the middle and upper racks. Bake at 220°C (425°F) for 20 minutes, then flip fries using a spatula. Rotate the sheets between racks and bake another 10–15 minutes until edges are browned and fries are crisp. Total baking time will be 30–35 minutes depending on thickness and oven.

While fries bake, combine 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon sea salt, and 1 teaspoon black pepper in a small bowl and mix well.

When fries are finished and still hot, transfer them to a large bowl or leave them on the baking sheet. Sprinkle the seasoning mix evenly over the fries and toss gently to coat while the fries are hot so the seasoning adheres.

Garnish with chopped fresh parsley and serve with lime wedges on the side for a bright finish. Serve immediately for best crispness.