Ingredients
Method
- Cut sweet potatoes into 1/4-inch thick fries, keeping them as uniform as possible for even cooking.
- Place cut fries in a large bowl and cover with cold water. Let soak for 30-60 minutes to remove excess starch.
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Drain the soaked sweet potatoes and pat completely dry with clean kitchen towels. This step is crucial for crispiness.
- In a large bowl, combine olive oil, kosher salt, paprika, garlic powder, black pepper, and cayenne if using.
- Add the dried sweet potato fries to the bowl and toss until evenly coated with the oil and spice mixture.
- Arrange fries in a single layer on the prepared baking sheets, making sure they don't overlap. Use both sheets if needed.
- Bake for 15 minutes, then flip each fry and continue baking for 10-15 minutes until golden brown and crispy on the edges.
- Remove from oven and let cool for 2-3 minutes before serving. Season with additional salt if desired.
Notes
For extra crispy results, turn on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning. Store leftovers in the refrigerator for up to 3 days and reheat in a 400°F oven for 5-7 minutes to restore crispiness. These fries pair wonderfully with tahini-honey dipping sauce or simply served alongside grilled meats.