Sweet Potato Fries Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them. Position oven racks so one is in the upper-middle and one in the lower-middle to allow airflow.

Cut the sweet potatoes

Wash and scrub the sweet potatoes well. Peel if desired. Cut off the ends, then slice the sweet potatoes into 1/4- to 3/8-inch thick sticks (about fry-sized). Try to keep pieces uniform for even cooking.

Soak and dry

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes (this removes excess starch and helps them crisp). After soaking, drain and spread the fries on clean kitchen towels or paper towels. Pat thoroughly dry — the drier they are, the crisper they will get.

Coat with cornstarch and seasonings

Return the dried fries to a dry bowl. Sprinkle the cornstarch over them and toss until lightly and evenly coated. Add the olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne (if using). Toss well so each fry has a thin, even coating of oil and seasonings.

Arrange on baking sheets

Spread the seasoned fries in a single layer on the prepared baking sheets, leaving space between fries. Avoid overcrowding — use both baking sheets and rotate halfway through baking for even crisping.

Bake and crisp

Bake for 12 minutes, then rotate the pans (swap top to bottom and front to back) and use a spatula to flip each fry. Bake another 10–12 minutes until edges are browned and fries are crisp. If needed, for extra crispness, broil 1–2 minutes while watching closely to avoid burning.

Finish

Remove from oven and immediately sprinkle with a small additional pinch of salt if desired. Let fries rest 2 minutes on the baking sheet — this helps them firm up slightly before serving.

Transfer fries to a serving platter. Sprinkle chopped parsley over the top. Serve with ketchup or your preferred dipping sauce and lemon wedges on the side for a bright squeeze if desired.