Description
Crispy baked sweet potato fries seasoned with smoked paprika and garlic. Soaking and cornstarch coating help achieve maximum crispiness without deep frying.
Ingredients
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2–3 medium sweet potatoes
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2 tbsp cornstarch (or arrowroot powder)
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2 tbsp olive oil or avocado oil
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1 tsp smoked paprika
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1/2 tsp garlic powder
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Salt and black pepper to taste
Instructions
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Cut the sweet potatoes into 1/4-inch thick fries (peel optional, but recommended). Keep sizes consistent for even cooking.
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Soak the fries in cold water for 30–60 minutes to remove excess starch.
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Drain and dry thoroughly with a clean towel.
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Toss the fries in cornstarch to lightly coat them.
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Add oil and seasonings, then toss again until evenly coated.
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Spread fries out in a single layer on a parchment-lined baking sheet. Make sure there’s space between each fry.
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Bake at 425°F (220°C) for 15–20 minutes. Flip the fries, then bake for another 10–15 minutes.
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Optional: Broil for 2–3 minutes at the end for extra crispiness (watch closely to avoid burning).
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Serve immediately with your favorite dip or sauce.
Notes
Consistency in fry size and thorough drying are key to getting them crispy. Use parchment paper for best results — foil may cause sticking.
- Prep Time: 15 minutes (plus 30–60 min soak)
- Cook Time: 30–35 minutes
- Category: Side Dish or Snack
- Method: Baking
- Cuisine: American