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Baked Sweet Potato Fries

Baked sweet potato fries are coated with cornstarch and olive oil, then roasted at 425°F until tender with browned edges. Soaking and thoroughly drying the potato sticks helps them bake up with crisp edges.
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Prep Time 15 minutes
Cook Time 30 minutes
soaking time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled
  • 2 tbsp cornstarch
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp black pepper ground
  • 0.75 tsp salt fine

Equipment

  • 2 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Cut the sweet potatoes into even 1/4-inch-thick sticks.
  4. Soak the sticks in a large bowl of cold water for 30 minutes.
  5. Drain the potatoes.
  6. Dry them very thoroughly with clean kitchen towels.
  7. Toss the sticks with the cornstarch until evenly coated.
  8. Add the olive oil, paprika, and black pepper, then toss again.
  9. Divide the fries between the prepared baking sheets, arranging them in a single layer with space between each piece.
  10. Bake for 15 minutes.
  11. Flip the fries and rotate the sheets from top to bottom.
  12. Bake for 10 to 15 minutes more, until tender with browned edges.
  13. Sprinkle the hot fries evenly with the salt.
  14. Serve.

Notes

For the best texture, dry the potatoes very thoroughly before coating them. Refrigerate leftovers for up to 3 days; freezing is not recommended because the fries can lose their texture. For a corn-free option, substitute arrowroot starch for the cornstarch.