Sweet Potato Fries- Small Recipe

Preheat and prepare

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

Cut the sweet potatoes

Wash and peel (optional) the sweet potatoes. Cut each sweet potato into 1/4- to 1/2-inch thick fries: first slice lengthwise into planks, then stack and cut into sticks. You should end up with approximately 2 cups of fries for a small portion.

Soak and dry

Place the cut fries in a bowl of cold water and soak for 20 minutes to remove excess starch (this improves crispness). After soaking, drain and pat thoroughly dry with clean kitchen towels or paper towels — moisture prevents browning and crisping.

Coat with cornstarch and oil

In a large bowl, toss the dried fries with 1 teaspoon cornstarch until evenly coated. Add 2 tablespoons olive oil and toss to coat each fry lightly and evenly.

Season

In a small bowl, combine 3 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/4 tsp cayenne (if using). Sprinkle the seasoning mix over the oiled fries and toss to distribute evenly.

Arrange and bake

Spread the seasoned fries in a single layer on the prepared baking sheet, leaving space between pieces (use two sheets if needed to avoid crowding). Bake for 12 minutes, then flip each fry with a spatula and rotate the pan. Bake another 10–12 minutes until edges are browned and crisp. Total bake time ~22–24 minutes depending on oven and fry thickness.

Broil for extra crisp

If you want extra crispness, switch oven to broil on high for the last 1–2 minutes, watching closely to avoid burning.

Remove fries from oven and immediately taste for salt; add a light pinch of kosher salt if needed. Transfer to a serving dish.

Sprinkle chopped parsley over the fries and squeeze lemon wedges lightly over them if desired for brightness.

Serve hot with approximately 1/4 cup of your favorite dipping sauce on the side.