The SECRET to Crispy Baked Sweet Potato Fries | Say Goodbye to Limp & Soggy Fries

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds a unique flavor without significant cost.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Scrub the sweet potatoes clean under cold running water.

Decide to keep the skins on for more nutrients or peel them if preferred.

Pat the sweet potatoes completely dry to avoid slipping while cutting.

Cut off about 1 inch from each end of the sweet potato (2.5 centimeters).

Cut the sweet potato in half and then into vertical slices that are a quarter inch thick (a little over half a centimeter).

Cut each piece of sweet potato into quarter inch pieces (a little over half a centimeter) to create fries about 3 inches in length (7.5 centimeters).

Transfer the cut sweet potatoes into a large bowl.

Fill the bowl with cold water to barely cover the sweet potatoes and let sit for at least 30 minutes to release starch.

Drain the sweet potato fries into a strainer and rinse under cold running water.

Shake off excess water and transfer the fries to a dishcloth, patting them completely dry.

Drizzle in about 2 tablespoons of extra virgin olive oil (30 milliliters) and toss to coat the fries evenly.

In a small bowl, mix 1 tablespoon of corn starch (7.5 grams), 1/2 teaspoon of sweet smoked Spanish paprika (1.15 grams), and 1 teaspoon of garlic powder (1.5 grams).

Add the mixture over the sweet potatoes and toss until evenly coated.

Transfer the sweet potatoes to a baking tray lined with parchment paper, ensuring they are in a single layer and evenly spaced.

Preheat the oven to 425°F (220°C) and place the baking tray in the middle of the oven.

Bake for about 25 minutes, then remove the tray and gently flip the fries with a spatula.

Return the tray to the oven and bake for another 10 to 15 minutes until crispy.

After a total cooking time of about 40 minutes, remove the fries from the oven and season generously with sea salt and freshly cracked black pepper.

Transfer the fries to a wire rack and let them sit for about 5 minutes at room temperature to settle.

In a mortar, add 2 cloves of roughly minced garlic and 1/4 teaspoon of saffron threads (0.17 grams) with a small pinch of sea salt, and pound into a paste.

Add 1/2 cup of low-fat mayonnaise (115 grams), 1 teaspoon of fresh lemon juice (5 milliliters), and 1 tablespoon of extra virgin olive oil (15 milliliters) to the paste and mix until creamy.

Plate the sweet potato fries, add the saffron mayo aioli, and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary