Ingredients:

  • 2 lbs large sweet potatoes
  • 2 tbsp cornstarch
  • 3 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp sea salt

Instructions:

  1. Preheat oven. Set your temperature to 425°F (220°C). Note: A hot oven is non negotiable for immediate moisture evaporation.
  2. Cut 2 lbs large sweet potatoes. Slice them into uniform 1/4 inch matchsticks. Look for consistent thickness so they cook at the same rate.
  3. Dust with 2 tbsp cornstarch. Place the dry fries in a bowl and toss thoroughly. Note: This creates the starch shield mentioned earlier.
  4. Add 3 tbsp neutral oil. Drizzle over the dusted potatoes and toss again. Ensure every surface is glistening but not dripping.
  5. Whisk spices. Combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. Note: We are holding the salt for later to prevent drawing out moisture too early.
  6. Season the fries. Sprinkle the spice mix over the oiled potatoes and give them one final toss.
  7. Arrange on pan. Spread the fries on a parchment lined sheet. Leave visible space between each fry to ensure they don't steam.
  8. Bake first side. Roast for 15 minutes until the edges begin to brown and sizzle.
  9. Flip and finish. Turn the fries over and bake for another 10 minutes until they feel firm and look golden dark.
  10. Salt and rest. Remove from oven, sprinkle with 1 tsp sea salt, and let them sit for 2 minutes. Note: Resting allows the crust to fully set.