Cut each sweet potato into fries about 1/3–1/2 inch (8–12 mm) thick. Try to keep sizes uniform for even cooking. Place cut fries in a large bowl of cold water as you work to remove excess starch.

Soak the cut fries in cold water for at least 20 minutes (or up to 1 hour). This helps them crisp. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Coating & Seasoning

In a small bowl, whisk together cornstarch, paprika, garlic powder, salt, black pepper, and cayenne (if using).

Return the dried sweet potato fries to a large dry bowl. Drizzle the olive oil over the fries and toss to coat evenly.

Sprinkle the dry seasoning mixture over the oiled fries. Toss thoroughly so the cornstarch and spices coat each fry. The cornstarch creates a light crust when baked.

Spread the fries in a single layer on the prepared baking sheets, leaving space between pieces. Overcrowding causes steaming and softer fries; use two pans if needed.

Bake in the preheated oven for 12 minutes. After 12 minutes, rotate the pans between racks and flip each fry with a spatula. Return to oven and bake another 10–14 minutes, or until edges are browned and fries are tender. Total baking time ~22–26 minutes, depending on thickness and oven. For extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.

Remove fries from oven and let rest on the baking sheets for 3–5 minutes to firm up.

Finishing (optional)

Transfer fries to a serving bowl or platter. While still hot, sprinkle with chopped parsley and grated Parmesan if desired. Squeeze a lemon wedge over fries for a bright finish or serve wedges on the side.

Serve immediately with your preferred dip (ketchup, chipotle mayo, or garlic aioli).