New Sweet Potato Fries Recipe

Prepare potatoes

Wash and dry 2 medium sweet potatoes. Peel if desired. Cut into 1/4- to 1/2-inch thick fries (matchstick or batonnet). Aim for uniform thickness so they cook evenly. Place cut fries in a large bowl of cold water and let soak 20–30 minutes to remove excess starch.

Preheat oven and dry

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone liner. Drain the soaked fries and lay them out on clean kitchen towels or paper towels. Pat completely dry — very important for crispness.

Coat fries

In a large bowl, toss the dried sweet potato fries with 1 teaspoon cornstarch until evenly dusted. Add 2 tablespoons vegetable oil and toss to coat. In a small bowl combine 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle this spice mix over the fries and toss to distribute evenly.

Arrange and bake

Spread the fries in a single layer on the prepared baking sheet, leaving small gaps between pieces (use two sheets if needed to avoid overcrowding). Bake in the preheated oven for 12 minutes, then rotate the pan and flip fries. Continue baking another 8–12 minutes until edges are browned and fries are crisp but not burnt. Total bake time ~20–24 minutes depending on thickness and oven.

Optional broil for extra crisp

If you want extra crispness, switch oven to broil for 1–2 minutes at the end — watch closely to prevent burning.

Remove fries from oven and immediately season with a light extra pinch of salt if desired. Transfer to a serving platter.

Sprinkle 1 tablespoon finely chopped fresh parsley over the fries and serve with lime wedges for squeezing and 1/2 cup spicy mayo or ketchup for dipping.