Sweet Potato Fries: Proper Crispy Oven-Baked Secret

Instructions:

1. Phase 1: Preparation and Starch Removal (The Soak). Peel the sweet potatoes. Slice them into uniform 'batons' or fries, approximately 1 cm (3/8 inch) thick. Uniformity is vital for even cooking.
2. Rinse and Soak: Place the cut fries in a large bowl and rinse under cold running water until the water runs clear. Then, cover completely with fresh cold water. Allow the fries to soak for at least 30 minutes to remove surface starch, preventing sogginess.
3. Phase 2: Drying and Coating (The Secret). Drain the fries completely. Spread them out onto clean, lint-free kitchen towels or layers of paper towels. Pat them aggressively until they are bone-dry. Any residual moisture will create steam and ruin the crispness.
4. Preheat Oven: While drying, preheat your oven to 220°C (425°F). Line two large, rimmed baking sheets with parchment paper.
5. Coat with Starch: Transfer the dry fries to a clean, large mixing bowl. Sprinkle the cornstarch (or potato starch) over the fries and toss thoroughly until every surface is lightly dusted white.
6. Add Oil and Seasoning: Drizzle the oil over the starch-coated fries. Add the sea salt, pepper, paprika, and garlic powder (if using). Toss vigorously until the seasoning and oil are evenly distributed and the white starch is no longer visible.
7. Phase 3: High-Heat Baking. Spread the seasoned fries out onto the two prepared baking sheets in a single layer. Do not overcrowd the trays.
8. First Bake: Place the trays in the preheated oven. Bake for 10 minutes.
9. Flip and Rotate: Remove the trays. Carefully flip the fries using a spatula or tongs. Rotate the trays (moving the top tray to the bottom shelf and vice versa) for even cooking.
10. Second Bake: Return to the oven and bake for another 10–15 minutes, or until the fries are dark golden-brown, caramelised around the edges, and crisp when tapped.
11. Serve: Remove from the oven. Taste, adjust salt if needed, and serve immediately while piping hot.