Ingredients:

  • 2 large Sweet Potatoes (approx. 900g / 2 lbs), scrubbed or peeled
  • 4 cups (1 Litre) Ice Water (for soaking)
  • 3 Tbsp (45 ml) High Smoke Point Oil (e.g., Avocado, Grapeseed, or Light Olive Oil)
  • 2 Tbsp (30g) Cornstarch (also known as Cornflour or Maizena)
  • 1 tsp (5g) Fine Sea Salt (plus more for finishing)
  • 1/2 tsp (2.5g) Black Pepper, freshly ground
  • 1/2 tsp (2.5g) Smoked Paprika (optional, for colour and depth)

Instructions:

  1. Peel the sweet potatoes and cut them into uniform sticks, approximately 1/4 to 1/3 inch (6mm to 8mm) thick. Consistency is key for even cooking.
  2. Place the cut fries into a large bowl of cold ice water and soak for at least 30 minutes. This draws out excess surface starch and sugar, which prevents crisping.
  3. Drain the water and rinse the fries thoroughly under cold running water.
  4. Lay the rinsed fries out on a clean kitchen towel or several layers of paper towels. Pat them completely dry. Ensure there is no residual moisture; this step cannot be rushed.
  5. Preheat the oven to a piping hot 425°F (220°C / Gas Mark 7).
  6. Transfer the dry fries to a large mixing bowl. Drizzle with the 3 Tbsp of high-smoke point oil and toss until the fries are lightly coated.
  7. Sprinkle the 2 Tbsp of cornstarch over the oiled fries. Toss vigorously until every fry is lightly dusted. The cornstarch must adhere to the oil.
  8. Add the salt, pepper, and smoked paprika. Toss one final time to distribute the seasoning evenly.
  9. Line two baking sheets with parchment paper. Arrange the fries in a single layer, ensuring they do not touch or overlap. Crowding the pan leads to steaming, not crisping.
  10. Place both trays in the preheated oven. Bake for 15 minutes.
  11. Carefully remove the trays. Using a spatula, flip each fry individually. Swap the trays’ positions (top tray moves to the bottom rack and vice versa) and return to the oven.
  12. Bake for another 10–15 minutes, or until the edges are dark golden brown and the fries are visibly crisp.
  13. Remove from the oven and serve straight away with a pinch of flaky sea salt.