Description
A crispy side dish that gets rid of the guilt of regular french fries.
Ingredients
Scale
- 2 lb sweet potatoes (about 2 medium-large or 3 medium)
- 1 tbsp cornstarch
- ½ tsp fine sea salt
- 2 tbsp extra-virgin olive oil
- Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Instructions
- Preheat the oven to 425 degrees fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer).
- Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
- Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
- Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan).
- Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Arrange your fries in a single layer and don’t overcrowd; otherwise, they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick wrist turn.)