Truly CRISPY Oven Baked Sweet Potato Fries

4.50 from 8 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Chris Collins

Equipment

Large Greaseproof Baking Tray (use two if you need to)
Large Bowl (for soaking fries)
Large Zip Lock Bag (for coating fries)
Sharp Knife & Chopping Board
Potato Peeler
Clean Tea Towel
Spatula/Turner

Ingredients

2lb / 1kg medium Sweet Potatoes, peeled (2lb/1kg total BEFORE peeled)
2.5 tbsp Oil (with high smoking point e.g Avocado, Vegetable, Sunflower)
1 tbsp Cornstarch/Cornflour
1 tsp EACH: Chilli or Chipotle Powder, Paprika, Garlic Powder or seasoning of choice (see notes)
Salt, to taste

Instructions

Preparing the Fries

Slice the sweet potatoes in half (vertically) then slice them into 1/4" strips. Cut those strips into fries approx 1/4" thick.
Soak in a bowl of cold water for 30mins (or as long as you have time for). Thoroughly dry with a kitchen towel. This step is essential to remove as much moisture as possible.
Place in a large zip lock bag with cornstarch/cornflour. Zip the bag up and give it a mix around with your hands to completely and evenly coat the fries. Shake out excess cornstarch/cornflour.
Zip open then add 2.5 tbsp oil alongside your seasoning of choice. Give them another mix around and ensure they're evenly coated. Don't add salt at this point.

Cooking the Fries

Preheat oven to 430F/220C.
Evenly space out on a good greaseproof oven tray (or lightly sprayed with oil or lined with parchment paper - just so they don't stick to the tray). Spacing them out if important so they don't steam on each other.
Place in the oven for 15 mins. Take out, flip the fries and place the tray back in the other way to ensure an even bake. Cook for another 10-15mins or until just turning dark brown.

Aftercare

I find the fries crisp up as they cool slightly, so I like to turn off the oven, open the door slightly and leave for 10 or so mins (or until they begin to crisp). However, if they're already looking pretty crisp, just remove them from the oven and leave them for a couple of minutes.
Toss in a good pinch of salt, then serve up and enjoy!

Video

Notes

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 mashed potatoes 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) Seasoning - I love a combo of 1 tsp chilli or chipotle powder, 1 tsp paprika and 1 tsp garlic powder. You can use you favourite seasoning, or just add salt at the end! If you're adding your own seasoning I wouldn't go above 3 tsp worth, otherwise the fries can come out dusty/grainy. Cumin, onion powder and smoked paprika also work nicely.

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) Serving - I love serving with Sriracha Mayo or BBQ Mayo, but check out my Delicious Dips for more inspo!

g) Calories are based served between 4 people.

h) Technique inspiration came from layerofhappiness, cookieandkate, thecookful and foodiewithfamily

Nutrition