Crispy Sweet Potato Fries
Perfectly crispy sweet potato fries ARE possible at home and I’m here to teach you exactly how it’s done. I always judge a fry on how good it is by how crispy it is! I have been making oven sweet potato fries for a LONG time and have finally mastered my method.
I’ll start out by saying these will work with regular old russet potatoes, sweet potatoes or Japanese sweet potatoes as shown here. I usually buy a bunch at once and keep them in the fridge, they last for a while that way. Okay- let’s get to cookin!
Step 1: This is very crucial and cannot be skipped! Slice your potato into desired sizes. I usually cut my potato in half and keep cutting the halves in half to get a fry shape. NEXT, let them soak in a bowl of cold water for an hour (longer if you have it). If you don’t have an hour, they need at least 30 minutes. This helps remove some of their starchiness and helps for the ultimate crispy fry.
Step 2: Drain your potatoes (you’ll see the starchy water, pretty cool) and pat them as dry as you can get them! This is also key, if they’re still wet, the oil won’t stick.
Step 3: Put your fries in a bowl and toss them in olive oil (or avocado oil), salt, and pepper! Honestly I always eyeball this, I would say I use between 1 and 2 TBSP of oil. Feel free to add any other spices you like!
Step 4: Prepare your baking sheet with parchment paper, trust me it works best (I like this brand). Lay your fries out evenly spaced. They need room between them so they don’t steam vs bake and crisp up.
Step 5: Bake at 400 for 20 minutes. Remove and flip them. Now, I like to spray them at this point with a cooking spray, preferably avocado oil, and then pop them back in for another 20 minutes.
Your fries will be in for a total of 40 minutes and perfectly crispy once they’re done! If you want them in longer, I would add 5 minutes at a time so they don’t burn.
Love this recipe? Give this Sweet Potato Pad Thai recipe a try too!