Sweet Potato Fries: The Secret to Ultra-Crispy, Non-Soggy Oven Chips

Instructions:

1. Preheat your oven to 220°C (425°F). Line two separate baking sheets with parchment paper. Do not rely on a single sheet, as overcrowding prevents crisping.
2. Peel the sweet potatoes. Cut them into uniform sticks, roughly 1/4-inch to 1/3-inch thick (about 0.75 cm). Uniformity is essential for even cooking.
3. Place the cut fries in a large mixing bowl and cover them completely with very hot tap water. Let them soak for 15 minutes. This draws out excess starch.
4. Drain the water. Rinse the fries under cold running water until the water runs clear. Immediately transfer the fries onto a clean kitchen towel or several layers of paper towels, and pat them aggressively until they are bone dry.
5. Return the dried fries to the empty, dry mixing bowl. Drizzle with the 3 Tbsp of oil and toss thoroughly until every piece is lightly coated.
6. Sprinkle the 1 Tbsp of cornflour (cornstarch) evenly over the oily fries. Toss rapidly for 30 seconds until a light, dusty film covers all the pieces. This forms a protective crust.
7. Add the salt, pepper, and smoked paprika. Toss gently until the seasoning is evenly distributed.
8. Arrange the seasoned fries on the two prepared baking sheets in a single layer, ensuring they do not touch or overlap. Overcrowding traps steam and guarantees a soggy outcome.
9. Place both trays in the hot oven. Bake for 15 minutes.
10. Remove the trays. Using a spatula, carefully flip each fry over. Rotate the trays (top tray moves to the bottom rack, and vice versa) to ensure even exposure to heat.
11. Return to the oven and bake for another 10–15 minutes, or until the fries are deeply golden brown and crispy at the edges.
12. Remove from the oven and immediately sprinkle with a final pinch of sea salt while they are piping hot. Serve straight away.