Description
Make this Oven Baked Sweet Potato Fries Recipe with a twist! Learn how to get them perfectly crispy and seasoned, even if your kitchen gets a bit chaotic.
Ingredients
- Sweet Potato Base:
- Sweet Potatoes (2 large)
- Oil & Coating:
- Olive Oil (2 tablespoons)
- Cornstarch (1 tablespoon)
- Flavor Boosters:
- Smoked Paprika (1 teaspoon)
- Garlic Powder (1/2 teaspoon)
- Sea Salt (1/2 teaspoon, or to taste)
- Black Pepper (1/4 teaspoon)
- Finishing Touch:
- Fresh Parsley (for garnish, optional)
Instructions
- Oven Baked Sweet Potato Fries Recipe: Prep & Chop:: First things first, let’s get those sweet potatoes ready. Give them a good scrub under cold water – you never know what adventures they’ve had! Then, peel off their skin. I usually use a Y-peeler, it’s just easier for me. Now, the chopping. This is where I sometimes get a little uneven, oops. Aim for sticks about 1/4 to 1/2 inch thick, and roughly the same length. Consistency is key here for even cooking, or you’ll have some crispy bits and some softer ones. I usually lay them out on a cutting board, trying to make neat little rows, but honestly, it usually ends up a bit chaotic.
- The Soaking Stage (Don’t Skip!):: This step, to be real, is a game-changer for crispiness. Pop those sweet potato sticks into a large bowl and cover them with cold water. Let them hang out there for at least 30 minutes, or even an hour if you have the time. What’s happening here is the starch is leaching out, which helps prevent them from getting soggy. I usually do this while I’m prepping other parts of dinner, or, you know, scrolling through recipes for my next kitchen adventure. After their little bath, drain them really, really well. Pat them super dry with paper towels. Any excess water means steam, and steam means less crispy fries. I learned that the hard way, trust me!
- Oven Baked Sweet Potato Fries Recipe: Seasoning Secrets:: Preheat your oven to a good hot 400°F (200°C). While it’s warming up, toss your super dry sweet potato sticks into a big bowl. Drizzle them with the olive oil, then sprinkle over the cornstarch, smoked paprika, garlic powder, sea salt, and black pepper. Now, get your hands in there! Gently toss and massage everything together until every single fry is coated. This is where I love how the vibrant orange of the sweet potato starts to deepen with the spices. The smell of the paprika always makes me hungry at this point.
- Oven Baked Sweet Potato Fries Recipe: Roasting for Crispiness:: Line a large baking sheet (or two, if you need them) with parchment paper. This is the non-negotiable part, remember my sticky pan story? Spread the seasoned sweet potatoes in a single layer, making sure they’re not crowded. Crowding traps steam, and we want crispy, not steamed! Give them some breathing room. I sometimes have to use two sheets, but it’s worth it for the crunch. Pop them into the hot oven. This is where the magic happens, honestly.
- The Flip & Finish:: Bake for 15 minutes, then pull out the baking sheet and carefully flip each sweet potato fry. This ensures even browning and crisping on all sides. It’s a little tedious, I’m not gonna lie, but it pays off! After flipping, bake for another 10-15 minutes, or until they’re beautifully golden brown and crispy at the edges. Keep an eye on them, because oven temperatures can be quirky. I once got distracted by a phone call and almost ended up with charcoal, oops!
- Serve and Savor:: Once they’re out of the oven, immediately transfer them to a serving dish. If you like, sprinkle with a little extra sea salt and a scattering of fresh parsley. The aroma at this stage is just incredible – smoky, sweet, and savory. They should be wonderfully crisp on the outside and tender on the inside. Don’t let them sit on the baking sheet for too long, or they’ll lose some of that hard-earned crispiness. I usually sneak one (or three) straight off the pan, even before they hit the serving bowl. They’re just too good not to!