Foolproof Oven Baked Sweet Potato Fries
Spicy, crispy full proof sweet potato fries from the oven that work every time (if you're patient).
Equipment
- Oven
- Baking sheet
- Parchment
- Large bowl
- Small bowl
- Tea towel
Ingredients
- 2 large sweet potatoes
- 2 T - 30 gr corn starch
- 1 t - 5 gr cumin
- 1/2 t - 2.5 gr chili
- 1 t - 5 gr paprika smoked if you've got it
- 1/2 t - 2.5 gr garlic powder
- 2 T - 30 ml vegetable oil I use sunflower - avoid olive oil
- pinch salt SET ASIDE
Instructions
- Pre-heat an oven to 225°C/ 435°F and line a baking sheet with parchment paper.
- Wash the sweet potatoes and cut it into 50x50 mm - 2"x2" fries. The more evenly you cut them, the more even they will cook. So try and be tidy (or not).
- I like to leave the skin on because I'm lazy and I like the added texture but feel free to add extra work if that's your thing and peel your potato before you cut it into fries.
- Place the fries into a bowl of cold water and let them sit there while you mix your spices.
- Mix the spices with the cornstarch. DO NOT ADD THE SALT.
- Strain and towel dry the fries.
- Place the dried fries back into the (dried) bowl, slowly drizzle with roughly 2 T - 30 ml of oil and mix together so all the fries are coated evenly. You may not need all of the oil.
- Sprinkle your fries with a thin layer of the cornstarch/ spice mix, making sure the fries get evenly coated.
- Place the fries on your baking sheet in a single layer. Make sure none of the fries are touching. Make sure your fries have breathing room or they won't crisp up.
- Bake your fries in the oven for 30-45 minutes. Turn the fries every 10-15 minutes until they are crisp (or crisp enough, because well really now...). Remove smaller fries if they're done cooking sooner and have a little pre-nibble if you want.
- Season your fries with salt before serving.
Notes
Times and temps may vary, depending on your oven. You'll have to test what works best for you.