Oven-baked sweet potato fries
Ingredients
- 800 gSweet potato (peeled and cut into sticks)
- 2 tbspCorn starch (for the protective coating)
- 3 tbspSunflower oil (for heat conduction)
- 1 tspSmoked paprika (powder)
- 1 pinchGray sea salt (to add after cooking)
- 1 pinchBlack pepper ground
Method
Sticks with a tender center and caramelized edges. The surface turns slightly crispy under high heat, releasing aromas of cooked sugar and smoky spices.
- 1
Peel the sweet potatoes and cut them into regular sticks about 1 cm thick. If pieces are too thin, they will burn; if too thick, they will stay soft.
- 2
Place the sticks in a large bowl and sprinkle with cornstarch. Toss vigorously so the powder lightly coats every side without clumping.
- 3
Add the oil, smoked paprika, and pepper. Mix by hand: the oil must perfectly coat the surface to conduct heat and set the spices.
- 4
Spread on a tray ensuring the fries don't touch. Bake at 210°C. Halfway through, flip the sticks when they start to brown and firm up.
Frequently asked questions
How do you get this dish right?
- Never salt before cooking; salt draws out moisture and makes the fries soggy.
- The space between each fry on the tray is crucial: if they touch, they steam instead of roasting.
How long does this dish keep?
Consume immediately. They lose their crispiness as they cool down.
