Sweet Potato Fries

1.Preheat your oven to 220°C (425°F). Line two large baking sheets with parchment paper to prevent sticking and aid in crisping.

2.Cut the peeled sweet potatoes into uniform fry shapes, approximately 1/4 to 1/2 inch thick. Uniformity is key for even cooking and crispness.

3.Place the cut sweet potatoes in a large bowl and cover them completely with very hot tap water. Let them soak for at least 30 minutes. This step removes excess starch, which is crucial for achieving a crispy exterior.

4.Drain the sweet potatoes thoroughly and pat them completely dry using a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.

5.In a large, dry bowl, toss the dried sweet potato fries with the cornstarch until they are lightly and evenly coated. The cornstarch acts as a drying agent and creates a crisp crust.

6.Drizzle the coated fries with the olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss well until every fry is lightly coated in the oil and seasonings.

7.Arrange the fries on the prepared baking sheets in a single layer, ensuring they do not touch or overlap. Overcrowding will steam the fries instead of baking them, resulting in a soggy texture. Use both baking sheets if necessary.

8.Bake for 15 minutes. Remove the trays and carefully flip every fry using a spatula. Return to the oven and bake for another 10-15 minutes, or until the fries are golden brown and crispy on the edges.

9.Remove from the oven and serve immediately with your favorite dipping sauce. Taste and add a final pinch of salt if desired.