Ingredients:

  • 2 lbs (900g) Large Sweet Potatoes, peeled and sliced into 1/4-inch sticks
  • 2 tbsp (16g) Cornstarch
  • 3 tbsp (45ml) Avocado oil
  • 1 tsp (5g) Fine Sea Salt, divided
  • 1/2 tsp (1g) Smoked Paprika
  • 1/2 tsp (1g) Garlic Powder
  • 1/4 tsp (0.5g) Black Pepper
  • 1/8 tsp (0.25g) Cayenne pepper

Instructions:

  1. Peel the sweet potatoes and slice them into uniform sticks, approximately 1/4-inch thick to ensure even cooking.
  2. Submerge the cut fries in a large bowl of ice-cold water and let soak for at least 30 minutes to remove excess surface starch.
  3. Drain the fries and dry them thoroughly using clean kitchen towels; potatoes must be bone-dry to prevent steaming.
  4. Place the dried fries in a bowl and toss with cornstarch until each piece has a very thin, even coating.
  5. Preheat your oven to 220°C (425°F) and line two large rimmed baking sheets with high-heat resistant parchment paper.
  6. Toss the starch-dusted fries with avocado oil, smoked paprika, garlic powder, black pepper, cayenne, and half of the sea salt.
  7. Spread the fries across the two baking sheets, ensuring at least a half-inch of space between each fry to allow for air circulation.
  8. Bake for 20-25 minutes, flipping halfway through, until the edges are browned and the crust is rigid. Season with the remaining salt immediately after removing from the oven.