Ingredients
Scale
- 2 pounds sweet potatoes (about 2-3 medium sweet potatoes)
- 2-3 tablespoons olive oil or avocado oil
- 2 tablespoons cornstarch or arrowroot powder (optional but highly recommended)
- 1 teaspoon fine sea salt (plus more to taste)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika (sweet or smoked)
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
- Preheat Your Oven: Position oven racks in the upper and lower thirds of your oven. Preheat to 425°F (220°C). This high temperature is crucial for achieving crispy fries. Line two large baking sheets with parchment paper or silicone baking mats.
- Prepare the Sweet Potatoes: Scrub sweet potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a kitchen towel—this is important! You can leave the skin on for extra nutrients and fiber, or peel them if you prefer. Trim off any blemished spots or rough ends.
- Cut into Uniform Fries: Place each sweet potato on your cutting board and cut it in half lengthwise. Place each half cut-side down for stability, then slice into ¼ to ⅓-inch thick planks. Stack 2-3 planks at a time and cut them lengthwise into ¼ to ⅓-inch thick fries. Aim for uniformity—all fries should be roughly the same thickness (about ¼ inch) so they cook evenly. Your fries should be about 3-4 inches long.
- Soak for Extra Crispiness (Optional but Recommended): Place cut fries in a large bowl and cover completely with cold water. Let them soak for 15-30 minutes. This step removes excess starch from the surface, which helps achieve crispier results. If you’re short on time, you can skip this step, but soaking does make a noticeable difference.
- Dry Thoroughly: This is one of the most critical steps! Drain the fries completely and spread them out on clean kitchen towels or several layers of paper towels. Pat them dry thoroughly, removing as much surface moisture as possible. Any water left on the fries will create steam during baking, preventing them from crisping up. Take your time with this step—it makes a huge difference!
- Season the Fries: Transfer the completely dry fries to a large mixing bowl. Drizzle with olive oil and use your hands to toss and massage the oil into every fry, ensuring even coating. In a small bowl, combine the cornstarch (if using), salt, garlic powder, black pepper, paprika, and cayenne. Sprinkle this seasoning mixture over the oiled fries and toss again until every fry is evenly coated.
- Arrange in Single Layer: Divide the seasoned fries between your two prepared baking sheets. Arrange them in a single layer with space between each fry—they shouldn’t be touching or overlapping. Overcrowding leads to steaming instead of crisping. If you don’t have two baking sheets, cook in batches rather than crowding one pan.
- Bake: Place both baking sheets in the preheated oven, one on the upper rack and one on the lower rack. Bake for 15 minutes.
- Flip and Rotate: After 15 minutes, remove the pans from the oven. Use a spatula to flip each fry over (or give the pan a good shake if fries aren’t sticking). Switch the baking sheets between racks (upper to lower, lower to upper) to ensure even browning. Return to the oven.
- Continue Baking: Bake for an additional 10-15 minutes, watching carefully during the last few minutes. The fries are done when they’re golden brown, crispy on the edges, and tender when pierced with a fork. Total baking time is typically 25-30 minutes, but this can vary based on your oven and fry thickness.
- Season and Serve Immediately: Remove from the oven and let the fries rest on the baking sheets for 2-3 minutes—they’ll continue crisping slightly as they cool. Taste and sprinkle with additional salt if needed. Transfer to a serving platter and serve immediately while hot and crispy with your favorite dipping sauces.
Notes
- Cut Uniformly: The most important factor for evenly cooked fries is cutting them to a consistent thickness. Use a ruler the first few times if needed until you develop an eye for it.
- Don’t Skip Drying: The dryer your fries are before baking, the crispier they’ll become. Surface moisture creates steam, which is the enemy of crispiness.
- Single Layer is Essential: Crowded fries steam instead of crisp. Always arrange in a single layer with space between each fry, even if it means using two baking sheets or baking in batches.
- Oven Variations: Every oven is different. If your fries are browning too quickly, reduce temperature to 400°F. If they’re not crisping enough, increase to 450°F.
- Cornstarch Makes a Difference: While optional, cornstarch creates a noticeably crispier exterior. Don’t skip it if you want truly crispy results.
- Thinner = Crispier: Fries cut to ¼ inch thickness will be crispier than thicker fries. If you prefer softer fries with less crunch, cut them slightly thicker (⅓ to ½ inch).
- Convection Setting: If your oven has a convection setting, use it! The circulating air creates even crispier fries. Reduce temperature to 400°F when using convection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe (approximately 1¼ cups)
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg