Ingredients
- 400-450 g sweet potato, sliced into 1/2 cm thin strips
- 2 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- freshly ground black pepper
- 2 tablespoons olive oil
- sea salt, to taste
Instructions
- Add the fries to a large bowl of cold water and soak for at least 20 minutes.
- Preheat the oven to 425°F / 220°C and line two baking sheets with parchment paper.
- Drain and rinse the fries. With a clean kitchen towel pat the fries until dry. Transfer the fries to a clean, dry bowl.
- In a small bowl, mix together the cornstarch, garlic powder, smoked paprika, cayenne and black pepper until combined. Sprinkle the mixture over the fries, then toss to combine. Drizzle over the olive oil. And toss well until evenly coated.
- Spread out the fries in an even layer among both the prepared baking sheets, without over crowding.
- Place the baking sheets in the top third and bottom third of the oven and bake for 15 minutes. Then remove the pans from oven, and flip over the fries with a spatula. Rearrange so that the fries are evenly spaced. Then bake for 10-15 more minutes, switching tray poistions and rotating back to front, until the fries are crispy and have begun to brown a bit on the tips. Watch them carefully as the cooking time can depend on the thickness and ovens can vary slightly.
- Remove from the oven and sprinkle with your desired amount of salt, then let the fries rest for a few minutes (they will crisp up some more). Serve warm.
Nutrition
Notes
- Sweet potatoe fries are also great tossed with a a chili spice mix or my own veggie spice mix.