Baked Sweet Potato Fries: The Secret to Crispy Oven Results

Instructions:

1. Preheat Oven & Prep Pans: Set oven to a blistering 425°F (220°C). Line two large baking sheets with parchment paper and place wire racks inside them (if using).
2. Cut the Potatoes: Peel the sweet potatoes (optional) and cut them into even batons, about 3 inches (7.5 cm) long and ¼ to ⅓ inch (8 mm) thick. Evenness is vital for uniform cooking.
3. Soak (The Starch Wash): Place the cut sweet potatoes in a large bowl and cover them completely with very hot tap water for 10 minutes. This helps draw out excess surface starch.
4. Dry Thoroughly (The Crucial Step): Drain the fries completely. Spread them out on a clean kitchen towel or a few layers of paper towels. Pat them absolutely dry. Any residual moisture will create steam and prevent crisping.
5. Oil Coat: Return the dried fries to the large mixing bowl. Drizzle with the 2 tablespoons of oil and toss thoroughly until every piece is lightly coated.
6. Cornstarch Toss: Sprinkle the 2 tablespoons of cornstarch (or cornflour), paprika, salt, pepper, and cayenne (if using) over the oiled fries. Toss vigorously for 1-2 minutes until a thin, chalky coating covers all the fries. This coating acts as the batter.
7. Arrange and Space: Transfer the coated fries to the prepared baking sheets, spreading them out into a single layer on the wire racks. Do not crowd the pan; use both sheets if necessary, as crowding steams the fries.
8. Initial Bake: Bake for 12 minutes.
9. The Flip: Carefully remove the trays, flip the fries using a spatula or tongs, and rotate the baking sheets (e.g., top tray moves to bottom rack, vice versa) for even cooking.
10. Final Bake: Return to the oven and bake for another 10–13 minutes, or until the edges are deep golden brown and the interior is tender.
11. Serve Immediately: Remove from the oven and transfer immediately to a serving dish. Taste and sprinkle with a touch more salt if needed.