Description
Crunchy Oven-Roasted Sweet Potato Fries are simple to make with my crispy method. Get perfectly seasoned, golden-brown fries every time!
Ingredients
Scale
- Main Ingredients:
- 2 large sweet potatoes
- 2 tbsp olive oil
- Crispiness Boosters:
- 1 tbsp cornstarch
- Flavorful Seasonings:
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional Finishing Touches:
- Flaky sea salt (for serving)
- Pinch of cayenne pepper (for a kick)
Instructions
- Prep Your Sweet Potatoes:: First things first, get those sweet potatoes ready! Wash them really well. I usually peel mine, but if you like the skin, leave it on—just make sure it’s super clean. Now, here’s the crucial part: cut them into even sticks, about 1/4 to 1/2 inch thick. Consistency is key, hon, otherwise some will burn while others are still soft. I once had a batch where some were tiny and some were chunky, and it was a mess. This step takes a minute, but it’s worth it!
- The Soaking Secret:: Once cut, pop those sweet potato sticks into a bowl of cold water for at least 30 minutes, or even an hour if you have the time. This helps draw out some of the starch, which in turn leads to a crispier fry. I didn’t expect this to make such a difference, but oh, it does! Don’t skip this, I’m telling you. It’s my little trick for really great sweet potato fries.
- Dry, Dry, Dry (Seriously!):: Drain the potatoes and then, and this is where I used to mess up, dry them *thoroughly*. Like, really, really dry. I lay them out on a clean kitchen towel or paper towels and pat them until there’s no visible moisture. Any leftover water will steam them instead of letting them crisp up, and nobody wants soggy fries. This step is non-negotiable for truly crunchy fries!
- Season and Toss:: Preheat your oven to 425°F (220°C) and put a large baking sheet in to heat up while the oven comes to temperature—this helps with crispiness too! In a large bowl, toss the super dry sweet potato sticks with the olive oil, cornstarch, smoked paprika, garlic powder, salt, and pepper. Make sure every single fry is coated evenly. It should look like a light, dusty coating. Honestly, this is where the magic really starts to happen!
- Roast to Golden Perfection:: Carefully spread the seasoned sweet potatoes in a single layer on that hot baking sheet. Don’t crowd the pan! If you do, they’ll steam, not roast, and we want crunchy. You might need to use two baking sheets. Roast for 15 minutes, then flip them over with a spatula. You’ll start to see some browning. Roast for another 10-15 minutes, until they’re golden and starting to look crispy. The smell in your kitchen will be amazing!
- Broil for Extra Crunch:: For that extra, extra crunch, if your fries aren’t quite there yet, switch your oven to broil for 2-5 minutes. Keep a very close eye on them – seriously, they can go from perfectly golden to burnt in a flash! I’ve learned this the hard way, trust me. Once they’re beautifully browned and crispy, pull them out. Serve immediately and watch them disappear!