Description
Golden Baked Sweet Potato Fries with Garlic. Master crispy, flavorful fries with my simple, healthy recipe. Perfect texture, no deep frying!
Ingredients
- Sweet Potato Stars:
- Sweet Potatoes (2 large)
- Cornstarch (1 tbsp)
- Flavor Boosters:
- Garlic Powder (1 tsp)
- Smoked Paprika (1/2 tsp)
- Dried Rosemary (1/2 tsp, crushed)
- Salt (1/2 tsp)
- Black Pepper (1/4 tsp)
- Essential Fats:
- Olive Oil (2 tbsp)
Instructions
- Prep Your Sweet Potatoes:: First things first, grab those beautiful sweet potatoes! Give them a good scrub under cold water, even if you plan to peel them. I usually peel mine for a smoother fry, but leaving the skin on is totally fine if you like a more rustic look and extra fiber – just make sure they’re super clean. Then, slice them into even sticks, about 1/4 to 1/2 inch thick. Consistency is key here; if they’re all different sizes, some will burn while others are still soft. I once got impatient and cut them all wonky, and it was a mess, honestly.
- The Starch Secret:: Now, for the magic trick! Place your cut sweet potato sticks into a large bowl. Sprinkle that cornstarch all over them. Toss, toss, toss! You want a light, even coating on every single fry. This step is non-negotiable for crispiness; it creates a tiny barrier that prevents them from getting soggy. I used to skip this, thinking “it’s just an extra step,” and my fries would be limp and sad. Don’t be like past me! This is where the difference between “okay” and “oh wow!” happens.
- Season and Coat:: Next, drizzle the olive oil over the cornstarch-coated sweet potatoes. Add the garlic powder, smoked paprika, dried rosemary, salt, and black pepper. Get in there with your hands and toss everything until the fries are evenly coated. Seriously, don’t be shy! You want every fry to be glistening and covered in those gorgeous spices. I love how the rosemary scent starts to fill the kitchen even before they hit the oven. This step is where all that amazing flavor really gets locked in, so take your time.
- Spread ‘Em Out:: Line two large baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze, trust me. Arrange the seasoned sweet potato fries in a single layer on the prepared sheets. And this is crucial: give them space! Overcrowding the pan is a huge mistake I’ve made countless times. If they’re too close, they’ll steam instead of roast, leading to sad, soft fries. Use two sheets if you need to, even if it feels like extra work. It’s worth it for that golden crispiness!
- Bake to Golden Perfection:: Pop those baking sheets into your preheated oven at 400°F (200°C). Bake for 15 minutes, then flip the fries. This is important for even browning. I sometimes forget to flip them, and one side ends up perfectly golden while the other is still pale, which is a bummer. Continue baking for another 10-15 minutes, or until they’re beautifully golden brown and crispy to your liking. Keep an eye on them, as oven temperatures can vary wildly, and you don’t want burnt edges.
- Serve and Enjoy:: Once they’re out of the oven, looking all glorious and smelling absolutely divine, transfer them to a serving dish. If you’re like me, you’ll probably “taste test” a few right off the pan – they’re just too good to resist! A little extra sprinkle of salt or fresh chopped parsley wouldn’t hurt, but honestly, they’re perfect as is. Hear that gentle crunch? That’s the sound of success, my friend. These Golden Baked Sweet Potato Fries with Garlic are ready to steal the show!