Sweet Potatoe Fries Recipe

Prep sweet potatoes

Preheat the oven to 220°C (425°F). Wash and dry the sweet potatoes thoroughly. Peel if desired. Cut the sweet potatoes into evenly sized fries about 1/3 to 1/2 inch (8–12 mm) thick. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp).

Dry and coat

Drain the soaked fries and pat them completely dry with clean kitchen towels or paper towels. Return the dry fries to a large dry bowl. Sprinkle the cornstarch over the fries and toss until evenly coated (this creates a light crust).

Season and oil

Add the olive oil, sea salt, black pepper, smoked paprika, garlic powder, and chili powder to the bowl with the fries. Toss thoroughly so each fry is lightly and evenly coated in oil and seasonings.

Arrange for baking

Line two large baking sheets with parchment paper or lightly grease them. Spread the fries in a single layer on the sheet(s) with space between pieces — crowding causes steaming and sogginess. If using two sheets, place one on the top rack and one on the middle rack.

Bake and flip

Bake for 12 minutes, then remove the baking sheets and use a spatula to flip each fry to promote even browning. Swap the positions of the sheets (top to middle and vice versa) and return to the oven. Continue baking another 10–14 minutes, or until edges are browned and fries are crisped to your liking. Total bake time will be about 22–26 minutes depending on thickness and oven.

Finish

Remove fries from oven and immediately sprinkle with a pinch more sea salt if desired. Transfer to a serving platter. Sprinkle chopped parsley over the fries and serve with lemon wedges if using (a light squeeze of lemon brightens the flavor).

Serving and storage

Serve hot alongside your favorite dipping sauce. Leftovers can be refrigerated in an airtight container for up to 3 days; re-crisp in a 200°C (400°F) oven for 6–8 minutes or in an air fryer for best results.