Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1/4-inch matchsticks
  • 2 tbsp cornstarch
  • 3 tbsp avocado oil
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Prep the oven. Preheat your oven to 425°F (218°C) and place two large baking sheets inside to get screaming hot.
  2. Cut the potatoes. Slice 2 lbs of sweet potatoes into 1/4 inch thick matchsticks. Note: Keep them uniform so you don't end up with some burnt and some raw.
  3. Dry them thoroughly. Use a clean kitchen towel to pat the matchsticks until they are bone dry. Note: Surface moisture is the enemy of the crunch.
  4. Apply the starch. Place potatoes in a large bowl and sprinkle with 2 tbsp cornstarch. Toss vigorously until they look dusty and matte.
  5. Add the fat. Drizzle 3 tbsp avocado oil over the potatoes and toss again until no dry white powder remains.
  6. Season the mix. Add 1 tsp sea salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne. Mix well to distribute the spices.
  7. Arrange the pans. Carefully pull the hot pans out and spread the fries in a single layer until they are not touching each other.
  8. Start the bake. Slide the pans into the oven and bake for 15 minutes.
  9. The Flip. Use a wide spatula to flip the fries quickly until the bottom sides are golden.
  10. Finish strong. Bake for another 10-15 minutes until the edges are dark brown and the centers feel firm.