Ingredients:

  • 2 large Sweet Potatoes (approx. 900 g / 2 lbs)
  • 1 litre Cold Water (for soaking)
  • 2 Tbsp Neutral Cooking Oil (Rapeseed/Canola or light Olive Oil)
  • 2 Tbsp Cornflour (Cornstarch)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Fine Sea Salt (plus more for finishing)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Line two large baking trays with parchment paper.
  2. Cut the sweet potatoes into even, standard fry shapes (approximately 1 cm / 3/8-inch thickness). Consistency is vital for even cooking.
  3. Place the cut fries into a large bowl and cover them completely with cold water. Allow them to soak for at least 30 minutes to leach out excess surface starch.
  4. Drain the fries thoroughly in a colander. Transfer the fries onto a clean, double layer of kitchen paper towels or a clean tea towel. Pat them aggressively until they are bone dry.
  5. Return the dried fries to the empty bowl. Sprinkle the Cornflour evenly over the fries. Toss gently with your hands until every chip is lightly dusted.
  6. Drizzle the oil over the starch-coated fries. Add the smoked paprika, garlic powder, salt, and pepper. Toss again until the spices and oil are evenly distributed.
  7. Arrange the fries on the prepared baking sheets in a single layer. Ensure there is sufficient space between each chip; do not overcrowd the tray.
  8. Place the trays in the preheated oven. Bake for 12 minutes.
  9. After 12 minutes, remove the trays and use a spatula to carefully flip each fry. Swap the trays’ positions (top tray moves to the bottom rack, and vice versa) to ensure even cooking.
  10. Bake for another 8–10 minutes, or until deeply golden brown and crispy to the touch.
  11. Remove from the oven. Sprinkle immediately with an extra pinch of fine sea salt if desired. Serve piping hot.