Truly CRISPY Oven Baked Sweet Potato Fries
How to get delicious and most importantly CRISPY Oven Baked Sweet Potato Fries. Follow this tried and tested 5 step method and you won't be disappointed
- 2 Large Sweet Potatoes, peeled
- 2 tbsp Cornstarch/Cornflour
- 2 tbsp Oil with high smoking point e.g Avocado, Vegetable, Sunflower
- 2 tsp Seasoning of choice e.g Paprika, Smoked Paprika, Cayenne Pepper, Cumin
- Salt, to taste
Slice your Sweet Potato in half (vertically) and then slice into 1/4" strips. Then cut your strips into 1/4" by 1/4" fries.
Soak in a bowl of cold water for a minimum of 45mins. Completely dry to remove as much moisture as possible.
Place in a large zip lock bag with your Cornstarch. Shake, then remove excess that didn't stick. Add your Seasoning (no salt), shake to completely coat, then add your Oil and repeat.
Evenly space out on an oven tray that is either lined with heavy duty foil or has been sprayed with oil.
Place in a preheated oven at 430f/220c for 15 mins.
Take out, flip the fries and place tray back in the other way around to ensure an even bake. Cook for another 10-15mins or until just turning dark brown.
Turn off oven, open the door slightly and leave for 15mins, or until they begin to crisp.
Take out and sprinkle Salt to taste. Leave for a few minutes to extract the last bit of moisture from the skin, allowing for the final stage of crispiness.
Enjoy with your favourite dip!
a) Fresh Potatoes - Aim to get to get the freshest sweet potato you can find. Leave the soft one knocking about at the back of your cupboards for some mash a different day.
b) Uniformed - When cutting your fries it's essential to get them all uniformed in size. It is also better to have them thinner rather than thicker.
c) Shake it off - Once you've fully coated your fries with cornstarch, remove any excess that didn't stick. Leaving it there and mixing it in with the oil will create clumps that'll stick the fries and cause them to taste powdery.
d) Spatula - Contrary to the recipe video, I don't recommend flipping the fries half way through with your fingers. I just have fireproof fingers. Use a spatula :)
e) Timings - Unfortunately cooking times will differ slightly on the make of your oven, the size of fries you cut, the position of the fries on the tray etc etc. The ends of the fries are likely to turn slightly black, but just be vigilant throughout to ensure the whole fry doesn't burn.
f) The dip I served with is Sriracha Mayo. To make your own simply combine 4tbsp Mayo, 1 tsp Sriracha, a squeeze of Lime Juice and a sprinkle of chopped Fresh Parsley.
g) Calories are based served between 4 people.
h) Technique inspiration came from layerofhappiness, cookieandkate, thecookful and foodiewithfamily