Crispy Sweet Potato Fries

Ingredients

• 2 pieces (about 300 g each) Orange sweet potatoes (medium size, peeled and cut into thick "country"‑style fries)
• 2 c. à soupe Extra‑virgin olive oil (to coat the fries before cooking)
• 2 c. à soupe Cornstarch (gives the ultra‑crispy texture)
• 1 c. à café Tex‑Mex seasoning (or homemade blend of paprika, cumin, garlic powder, pepper)
• ½ c. à café Salt (adjust to taste)
• 2 c. à soupe Parsley garnish (fresh chopped parsley) (to sprinkle after removing from oven)

Instructions

1. Prepare the sweet potatoes

   Wash the sweet potatoes, peel them, then cut into thick "country"‑style fries about 1 cm thick.

   Time: PT5M

2. Coat the fries

   Place the fries in a bowl, add olive oil, cornstarch, salt, Tex‑Mex blend and toss until each piece is lightly coated.

   Time: PT5M

3. Arrange on the sheet

   Line the baking sheet with parchment paper. Spread the fries in a single layer, without overlapping. Lightly brush the tops with a little olive oil using a brush.

   Time: PT2M

4. Bake

   Place the sheet in the middle of the pre‑heated oven at 200°C. Bake for 15 minutes, then flip the fries with a spatula and continue baking 5 to 10 minutes more until golden and crispy.

   Time: PT20M

   Temperature: 200°C

5. Finish and serve

   Remove the fries from the oven, place them in a large bowl or basket, and immediately sprinkle with parsley garnish. Serve hot, optionally with a yogurt sauce or ketchup.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Orange sweet potatoes: Regular potatoes for a less sweet version
• Instead of Extra‑virgin olive oil: Sunflower oil, Avocado oil
• Instead of Cornstarch: Potato starch, Arrowroot
• Instead of Tex‑Mex seasoning: Smoked paprika + cumin, Spices to taste
• Instead of Parsley garnish (fresh chopped parsley): Fresh cilantro

Equipment Needed

• Cutting board
• Chef’s knife
• Medium bowl
• Wooden spoon or spatula
• Cooking brush (optional)
• Baking sheet
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Cut fries to uniform size
• Properly coat with cornstarch for crispness
• Do not overload the sheet to avoid steam

Chef Tips from the Video

• Using perforated parchment paper allows air to circulate and makes the fries crispier.
• For a spicy version, add a pinch of cayenne pepper to the spice mix.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2–3 days. Reheat in the oven at 180°C to restore crunch.

Freezer: Yes, freeze on a sheet in a single layer, then transfer to a freezer bag. Reheat directly in the oven 10 minutes at 200°C.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Cut and coat the fries, then keep them covered in the refrigerator for 30 minutes before baking.
• Pre‑prepare the Tex‑Mex spice blend and store it in a small jar.