Crispy Sweet Potato Fries Salt (Print Version)

Golden, perfectly crisp sweet potato fries with sea salt for a flavorful, healthier side.

# What You'll Need:

01 - 2 large sweet potatoes, peeled (approximately 24.7 oz)

02 - 2 tablespoons cornstarch (or arrowroot powder for gluten-free)

03 - 2 tablespoons olive oil

04 - 1 teaspoon sea salt, plus additional for garnish

05 - ½ teaspoon freshly ground black pepper (optional)

06 - ½ teaspoon smoked paprika (optional)

01 - Set oven temperature to 425°F. Prepare two large baking sheets by lining them with parchment paper.

02 - Slice sweet potatoes into sticks approximately 3/8 inch thick to ensure even cooking.

03 - Place cut fries in a large bowl. Sprinkle with cornstarch and toss thoroughly to achieve an even coating.

04 - Drizzle olive oil over coated fries. Season with sea salt, black pepper, and smoked paprika if desired. Toss again to distribute evenly.

05 - Spread fries in a single layer on prepared baking sheets, ensuring they do not overlap or touch to promote crispness.

06 - Bake for 15 minutes at 425°F.

07 - Carefully flip fries and switch the position of the baking sheets for even roasting.

08 - Continue baking for an additional 12 to 15 minutes until fries are golden and crisp.

09 - Remove fries from oven. Sprinkle with extra sea salt and serve immediately while hot.

01 -

They get impossibly crispy without a deep fryer, and your kitchen doesn't smell like oil for days.
A single sheet of parchment paper means cleanup takes seconds, leaving you more time to enjoy them warm.
They're naturally sweet, so you need less salt than regular fries—something your taste buds and body both appreciate.

02 -

Cornstarch is non-negotiable if you want real crispness—all-purpose flour gets heavy and chewy by comparison.
Soaking cut fries in cold water for 30 minutes before coating removes excess starch and makes them crispier; I learned this the hard way after making a batch that stayed slightly chewy.
Don't crowd the pan; this is the single biggest reason homemade fries don't get crispy, and it's easy to overlook.

03 -

Cut fries at true 1 cm thickness using the side of your knife blade as a guide—this is faster than measuring and ensures consistency.
Keep finished fries warm by laying them on a paper towel-lined plate in a 100°C oven while you finish cooking, which prevents them from getting soggy while you eat in stages.