Ingredients
Scale
- 2 large sweet potatoes (peeled or unpeeled)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon cornstarch (the secret for extra crunch)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by washing your sweet potatoes thoroughly. If you prefer a rustic style, leave the skins on; otherwise, peel them with a vegetable peeler. Cut the potatoes into uniform sticks about 1/4 inch thick. Ensuring they are the same size helps them cook evenly. For the crispiest results, soak the cut fries in cold water for 30 minutes to remove excess starch, then pat them completely dry with a paper towel.
- Place the dry sweet potato fries into a large mixing bowl. Drizzle with olive oil and toss to coat every piece. In a small ramekin, mix the cornstarch, smoked paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mix over the potatoes and toss again until each fry is evenly dusted. The cornstarch creates a thin barrier that turns incredibly crispy when it hits the heat.
- Preheat your air fryer to 380°F (190°C). Place the seasoned fries into the air fryer basket. Do not overcrowd the basket; work in batches if necessary to ensure the air can circulate freely around each fry. Cook for 15 to 20 minutes. Every 5 to 7 minutes, remove the basket and give it a good shake to rotate the fries. This ensures a uniform golden-brown color on all sides.
- Once the fries are golden and feel firm to the touch, remove them from the air fryer. Let them rest for just one minute, as they will crisp up even further as they slightly cool. Transfer them to a serving plate and garnish with fresh parsley if desired. Serve immediately with your favorite dipping sauce, such as spicy mayo, Greek yogurt dip, or classic sugar-free ketchup.
- Cook Time: 30 minutes