I love sweet potato fries. I’ve tried many recipes, searched for “tips to make the best sweet potato fries”, and pinned at least 10 variations on Pinterest that claim to be the best. None of them worked. I stopped short of parboiling first, which sounds like it may work, but two separate cooking processes for a vegetable? No thanks, too much work. Then I found these which have a genius secret ingredient – corn starch! It makes a sort of batter over the top which holds the spices on and helps them get crisp. I used garlic powder, but so many herb combinations would work – the original recipe uses rosemary and cayenne. Then I made a quick chili mayo dipping sauce with mayo (bonus points if you make your own – I didn’t), chili powder and a pinch of cayenne. Amazing.
1 large sweet potato (You can peel them if you prefer, but I left the peel on because I like the rustic look of them that way. Plus I’m lazy.)
1 tbsp olive oil plus more for coating the pan
1/4 tsp sea salt
fresh ground pepper
1 tsp garlic powder
1 1/2 tsp corn starch
1. Preheat oven to 425. Drizzle a small bit of olive oil on a baking sheet and rub it around so the pan is coated.
2. Carefully cut the sweet potato into fries. I made mine somewhere between shoestring and regular fry size and they worked well. Don’t cut any of the end pieces too small or they will burn, better to leave some a bit bigger.
3. In a large bowl mix together remaining olive oil, salt, pepper and garlic powder. Throw in the potatoes and stir them around until coated. Sprinkle corn starch on top and stir again until coated.
4. Arrange potatoes in a single layer on the baking sheet and bake for 25 minutes, turning over half way through. I found the easiest way to do this was to use a fork to turn them. It really makes a difference because the parts that touch the bottom get especially crispy.
Serve with chili mayo.
Adapted from Bakerette.