Sweet Potato Fries Recipe

Preheat and prepare baking surface

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

Cut and dry fries

If your sweet potatoes are not already cut, peel (optional) and cut them into uniform fries about 1/3–1/2 inch thick. Place cut fries in a clean kitchen towel or paper towels and pat thoroughly dry. Removing surface moisture helps them crisp.

Place the dried sweet potato fries in a large bowl. Sprinkle the cornstarch over the fries and toss gently to coat evenly; cornstarch creates a crisper exterior.

Add the olive oil, smoked paprika, garlic powder, black pepper, and 2 tsp of the kosher salt to the bowl. Toss well so each fry is evenly coated. Taste a small piece (if raw-safe in your judgement) or trust the proportions — adjust seasoning if desired.

Spread the fries in a single layer on the prepared baking sheet, leaving a small gap between pieces. Avoid overcrowding; use two sheets if necessary to keep fries separated for better browning.

Bake in the preheated oven for 10 minutes, then remove the sheet and use a spatula to flip each fry or gently shake the pan to rotate them. Return to the oven and bake another 8–12 minutes, or until edges are browned and fries are tender with crisped surfaces. Total bake time typically 18–22 minutes depending on thickness and oven.

If you prefer extra crispness, after baking turn the oven to broil, move the sheet to the top rack, and broil for 1–2 minutes while watching closely to avoid burning.

Remove fries from oven and immediately sprinkle with the remaining 1 tsp kosher salt (to taste). Toss lightly to distribute.

Transfer fries to a serving platter. Garnish with chopped parsley if using and serve hot with ketchup or aioli for dipping.