Sweet Potato Fries Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper or lightly oil them to prevent sticking and allow airflow around the fries.

Wash and cut

Wash and scrub the sweet potatoes well. Trim ends. Cut each sweet potato into 8–10 even matchstick-style fries (about 1/3–1/2 inch thick). Try to keep sizes consistent so they bake evenly.

Soak to remove starch

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes (or at least 10 minutes). This step removes surface starch for crisper fries. After soaking, drain and pat very dry with clean kitchen towels or paper towels.

Coat with cornstarch

Transfer the dried fries to a large bowl. Sprinkle the cornstarch over them and toss gently until fries are evenly dusted. The cornstarch creates a light crisping coating.

Season and oil

In a small bowl, whisk together olive oil, salt, black pepper, smoked paprika, garlic powder, and cayenne (if using). Drizzle the seasoned oil over the fries and toss with tongs or your hands until each fry is evenly coated. Avoid overcrowding the fries with oil — they should look lightly and evenly coated, not greasy.

Arrange for baking

Spread the fries in a single layer on the prepared baking sheets with a little space between each fry. Use two baking sheets if necessary to avoid overcrowding; overcrowded fries steam instead of crisping.

Bake and rotate

Bake on the center and upper racks for 12 minutes. Rotate the pans between racks, flip each fry or shake the pans, then continue baking for another 10–12 minutes, or until edges are browned and crisp but centers are tender. Total bake time will be about 22–24 minutes depending on thickness and oven.

Optional broil for extra crisp

If you want extra crispness, switch the oven to broil on high for 1–2 minutes while watching very closely so they don't burn. Remove once edges are nicely browned.

Finish and serve

Transfer fries to a serving plate. Taste and adjust seasoning with a pinch more salt if needed. Sprinkle with chopped parsley and serve immediately with lemon wedges and ketchup or aioli on the side.

Chop parsley and place in a small bowl for sprinkling. Cut lemon into wedges and set out condiments such as ketchup or aioli for dipping.