Ingredients:

  • 2 medium-large Sweet Potatoes (Approx. 700 g), peeled and cut into 1/3-inch batons
  • Cold Water, as needed (for soaking)
  • 2 Tbsp Cornflour (Corn Starch)
  • 2 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 1 tsp Kosher Salt (or flaky sea salt), divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder (Optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and help distribute heat.
  2. Cut the Potatoes: Peel the sweet potatoes and slice them into uniform batons, approximately 1/3 inch (8 mm) thick. Consistency is key for even cooking.
  3. The Soaking Secret: Place the cut fries into a large bowl and cover them completely with very cold water. Let them soak for at least 30 minutes (up to 1 hour) to remove excess surface starch.
  4. The Essential Drying: Drain the fries completely. Spread them out onto a clean kitchen towel or several layers of paper towels. Pat them aggressively dry until they are bone-dry—this is the most critical step for crispiness.
  5. Return the dried fries to the empty bowl. Drizzle the 2 Tbsp of oil over the fries and toss thoroughly until every piece is lightly coated (Oil First).
  6. The Starch Barrier: Sprinkle the 2 Tbsp of cornflour (corn starch), garlic powder, and half the salt and pepper over the oiled fries. Toss vigorously for 1–2 minutes until the starch has created a thin, matte coating on every baton.
  7. Arrange for Success: Divide the coated fries evenly between the two prepared baking sheets. Crucially, ensure the fries are in a single, uncrowded layer; they should not be touching or overlapping.
  8. The First Bake: Place the sheets in the oven (one on the upper rack, one on the lower). Bake for 12–15 minutes.
  9. The Flip: After 12–15 minutes, carefully remove the trays, flip every single fry using a spatula or tongs, and rotate the trays (moving the bottom tray to the top, and vice versa) to ensure even cooking.
  10. The Second Bake and Finish: Bake for another 10–15 minutes, or until the fries are deeply golden brown and audibly crisp. Immediately transfer the fries to a serving platter and sprinkle with the remaining 1/2 tsp of salt. Serve straight away.