Extra Crunchy Smoked Paprika Sweet Potato Fries
Making sweet potato fries to perfection is all about technique, otherwise they usually turn out pretty soggy. After much testing, I think these are made to perfection.
- 3 large sweet potatoes, peeled and cut into 1⁄2 inch sticks
- ¼ cup neutral oil (sunflower, grapeseed, avocado, canola)
- ½ tsp smoked paprika
- 1 tsp paprika
- 1 teaspoon granualted garlic
- 2-3 tsp fine cornmeal
- Kosher salt
Preheat oven to 375 ̇F convection.
Place a large pot with salted water over high heat to boil. Add the potatoes, boil for 5 minutes, remove carefully and let drain on a paper towel until dry. Place the sweet potato in the centre of 2 parchment lined cookie sheets (distribute evenly).
Evenly drizzle the potatoes with oil.
Evenly sprinkle with the paprikas, granulated oil and cornmeal.
Gently, toss the potatoes to coat with the oil and spices. Sprinkle with salt.
Roast for 30 minutes. Check them. If they look like they are cooking well, continue. You can raise the temp by 15 ̊F or leave it.
Roast for another 20-30 or until dark in spots and crispy.