Crispy Oven Baked Sweet Potato Fries The Ultimate Extra Crisp Recipe

Instructions:

1. Pre-heat and Prep Pans: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. This prevents sticking and promotes easy flipping.
2. Peel and Cut: Peel the sweet potatoes. Cut them into uniform batons, aiming for roughly ¼ inch (6-7 mm) thick pieces. Uniformity is key for even cooking.
3. Soak: Place the cut fries in the large bowl and cover them completely with cold water. Let them soak for a minimum of 30 minutes. This draws out excess surface starch.
4. Drain and Dry (The Most Important Step): Drain the water thoroughly. Spread the damp fries out onto clean tea towels or thick layers of paper towels. Pat them absolutely dry. There should be zero visible moisture before moving on.
5. Oil Coating: Return the dried fries to the empty, dry mixing bowl. Drizzle with the 3 tablespoons of high-heat oil. Toss vigorously until every fry is lightly coated.
6. Starch and Seasoning: Sprinkle the cornstarch (or arrowroot) evenly over the oiled fries, followed by the salt, pepper, smoked paprika, and garlic powder. Toss again until the white starch powder is no longer visible and forms a thin, matte crust on the fries.
7. Arrange: Divide the fries evenly between the two prepared baking sheets. Crucially, spread them in a single layer without touching. Overcrowding traps steam and kills crispness.
8. Initial Bake: Place both sheets in the preheated oven (if your oven has hot spots, place one high and one low). Bake for 10 minutes.
9. Flip and Rotate: After 10 minutes, quickly remove the trays. Flip every single fry using a spatula or tongs. Rotate the trays (swap high/low position) to ensure even browning.
10. Final Bake: Return the trays to the oven for an additional 10–15 minutes, or until deeply golden brown and audibly crispy when lightly tapped.
11. Serve: Immediately transfer the fries to a serving platter. A final sprinkle of coarse sea salt (if desired) before serving.