This is the only fail safe recipe you need for crispy oven baked sweet potatoe fries. They are crunchy on the outside, delicious soft melt-in-your-mouth on the inside. In the recipe you find my tips for actually crispy oven-baked sweet potato fries
Crispy oven baked sweet potato fries
10 easy steps for a crispy crust
Ingredients
- 1 kg sweet potatoes
- 3 tbsp corn starch
- 3 tbsp polenta or semoule de blé dur (optional for extra crisp)
- 1 tsp of paprika powder
- 8 tbsp sunflower oil
- sea salt
Instructions
1. Peel and slice sweet potatoes evenly to about 1 cm thick sticks. Once sliced, soak your fries in ice cold water at least 30 minutes or up to overnight. The longer the better - this step removes starch and allows for better crisping. Drain and wash again in fresh water.
2. Preheat a convection oven to 200 degrees.
3. Use a clean towel to remove all excess moisture from fries.
4. Add to a bowl or freezer bag and coat with corn starch (you can sieve the starch for equal coverage).
5. Pass to another bowl and make sure to shake off all the excess starch before transfer.
6. Add paprika and oil.
7. Arrange fries in a single layer on a parchment-lined baking sheet. Leave some space between each fry for uniform baking. If the fries are touching, they will steam rather than bake, which leads to soggy, sad fries.
8. Bake for about 30 minutes, flip once during baking. Baking time will largely depend on the thickness of your sweet potato fingers. Don't hesitate to open the oven regularly to let out excess moisture.
9. Once baked do not remove fries from the oven. Leave the oven door half open to get out excess moisture and let the fries cool down inside for about 5 minutes. They won't feel completely crisp when hot.
10. Sprinkle with sea salt right before serving.
Notes
Hint for Meal Prep : peel, slice and leave the sweet potatoe fries in a container filled with cold water in the fridge until you're ready for cooking.
