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Crispy Oven-Roasted Sweet Potato Fries Recipe

Crispy Oven-Roasted Sweet Potato Fries

These lightly seasoned sweet potato fries roast at high heat until browned around the edges and tender inside. A small amount of cornstarch helps create a delicate crisp coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Large sweet potatoes, about 2 pounds/900 g total
  • 2 tablespoons Olive oil or avocado oil
  • 1 tablespoon Cornstarch
Seasoning
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Smoked or sweet paprika
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1 pinch Cayenne
  • 1/2 teaspoon Onion powder
  • as needed Chopped parsley or cilantro
For Serving
  • as needed Mayonnaise, aioli, or ketchup

Method
 

Step-by-Step
  1. Heat the oven to 425°F/220°C. Place two rimmed baking sheets in the oven as it heats if desired, since hot pans help the fries begin crisping as soon as they are arranged.
  2. Peel the sweet potatoes if preferred, then cut them into evenly sized sticks about 1/4 to 1/2 inch thick. For a crisper result, soak the cut fries in cold water for 30 minutes, drain, and dry extremely well with clean towels.
  3. Toss the completely dry fries with the cornstarch until lightly coated. Add the oil, 1/2 teaspoon kosher salt, garlic powder, paprika, and black pepper, then toss until evenly combined.
  4. Arrange the fries in a single layer on one or two baking sheets. Leave space between each piece and do not overlap them, because crowding encourages steaming instead of roasting.
  5. Roast for 15–20 minutes, then turn the fries with a spatula. Continue roasting for another 10–15 minutes, until the fries are browned at the edges and tender inside.
  6. Season the hot fries with the remaining 1/2 teaspoon kosher salt. Add chopped parsley or cilantro if desired, and serve immediately with mayonnaise, aioli, or ketchup.

Notes

Drying is essential for browning. Use two baking sheets instead of crowding one, keep the cornstarch coating light, and do not cover the fries while hot because they soften quickly.