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.
Ingredients
- 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
Instructions
- 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.