The key to crisp oven fries is not crowding the pan. Use two pans if you need to—there should be plenty of space between the fries.
2 large sweet potatoes
1⁄4 cup cornstarch
1 teaspoon salt
1⁄4 cup olive oil
Preheat oven to 425 degrees Fahrenheit. Line one or two sheet pans with parchment paper.
Peel sweet potatoes and cut them into 1⁄2-inch-wide batons.
Soak them in a large bowl of cold water for at least 30 minutes and up to half a day.
Mix cornstarch and salt together in a plastic bag.
Drain fries and pat dry with paper towels. (You don’t want them too wet, or the cornstarch will get soggy, but you want just enough moisture so the cornstarch will stick.) Dump fries into the bag and shake vigorously to coat them with the cornstarch mixture.
Before placing the fries on the sheet pans, dump them into a sieve and shake off the excess cornstarch. Then place them on the sheet pan, making sure there is enough space between the fries.
Drizzle olive oil over the fries and toss to coat them evenly. Bake for 15 minutes. Flip with a spatula and bake for 10–15 minutes longer, until they are crispy.
Serves 3–4 (or 2, if you’re really hungry . . . )
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In this hilarious, insightful new novel from the author of A Second Bite at the Apple, a cookbook ghostwriter finds that she’s bitten off more than she can chew…
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