Sweet Potato Fries

1. Heat the oven. Position a rack in the upper third of the oven and preheat to 425°F. If you want extra crisping, put your empty baking sheet in the oven while it preheats. When you are ready to bake, carefully remove the hot pan, line it with parchment, then get the fries on it quickly so you keep that heat. (If you use a convection or fan oven, bake at 400°F instead.)

   Quick note: Spread the fries out right away. Do not let them sit in a pile on the hot pan, because that trapped steam is how you get soft fries.

2. Cut the fries. Slice sweet potatoes into sticks about 1/4-inch thick. Length is flexible, but try to keep the thickness consistent so they cook evenly.

3. Dry + starch. Pat the fries dry with a clean towel. Add them to a large bowl, sprinkle over the cornstarch, and toss until you do not see dry patches. If you see a lot of loose powder collecting in the bottom of the bowl, shake off the excess so the fries do not taste dusty.

4. Season. Drizzle in the oil, then add salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne if using. Toss until every fry looks lightly coated.

5. Spread out. Arrange fries on the baking sheet in a single layer with space between them. If they are piled up, they steam and go soft. A half-sheet pan (18x13-inch) is ideal for this amount. If your pan looks crowded, use two pans.

   

6. Bake. Bake for 14 minutes, then flip with a spatula. Bake another 12 to 16 minutes, until the edges are browned and a few tips look crisp, and the centers are tender but not mushy.

   Ovens vary, so start checking a couple minutes early if this is your first time making them. Color and texture are the real tell.

7. Finish and serve. Taste and add a pinch more salt if needed. Let them sit for 2 minutes on the pan to set up, then serve hot.

   

8. Optional quick dip. Stir together mayo, lime juice, honey, and a pinch of salt. It takes about 30 seconds and makes the whole thing feel weirdly restaurant-y. If you like heat, add a little cayenne or hot sauce.

Tips and Variations

• Crispier fries, no stress: Use two sheet pans if needed. Crowding is the fastest way to soggy fries.
• Want them extra crisp? After flipping, bake an additional 2 to 4 minutes and keep an eye on the edges.
• Sweet and spicy version: Add 1/2 teaspoon cinnamon and 1 teaspoon brown sugar, but sprinkle the sugar on during the last 5 minutes so it does not scorch.
• Herby version: Skip paprika and finish with chopped fresh parsley or cilantro and a squeeze of lime.
• Cheesy finish: Right when they come out, dust with finely grated Parmesan and black pepper.