Patatas fritas de boniato al horno, crujientes a la perfección

Ingredientes

• 2 large sweet potatoes (about 2 lbs)
• 3 tablespoons cornstarch
• 3 tablespoons olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Wash and scrub the sweet potatoes thoroughly. You may peel them if desired, but leaving the skin on adds fiber and texture. Cut the potatoes into even 1/4-inch to 1/2-inch sticks. Uniformity is critical for even cooking.

2. 2

   Place the cut fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This washes away excess starch that causes sogginess.

3. 3

   Drain the soaked fries and pat them bone-dry with a clean kitchen towel. Any remaining moisture will prevent crispiness.

4. 4

   Preheat your oven to 425°F (220°C).

5. 5

   In a large bowl, whisk together the cornstarch, smoked paprika, garlic powder, salt, and pepper.

6. 6

   Add the completely dry sweet potato sticks and the oil to the bowl with the spice mixture. Toss everything together with your hands until every fry is evenly coated.

7. 7

   Line two large, rimmed baking sheets with parchment paper. Arrange the fries in a single, even layer, making sure they are not touching. Overcrowding will steam them instead of roasting them.

8. 8

   Bake for 15 minutes, then flip each fry carefully. Continue baking for another 10-15 minutes, until they are deeply golden and crisp on the edges.

9. 9

   Let the fries cool on the baking sheet for 5 minutes—they will continue to crisp up as they cool. Serve immediately.