Why it's (almost) impossible to make Crispy Sweet Potato Fries in the oven.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Bring a pot of water to a boil and preheat the oven to 475°F (246°C).
2. Peel the sweet potatoes, cut them into slices about 1/3 inch thick, then cut those slices into fries about 1/3 inch thick.
3. Once the water boils, stir in the vinegar and a generous pinch of salt until dissolved. Boil the fries for 6 minutes.
4. Drain the fries in a colander, then lightly scratch their surfaces with a fork.
5. Stir the cornstarch into the cold water until smooth with no lumps. Add the hot fries and toss until coated; add more cornstarch if needed for a light coat.
6. Arrange the coated fries on a wire rack over a large baking sheet, evenly spaced and not touching.
7. Drizzle the cooking oil evenly over the fries using a squirt bottle or spoon. Baking spray can be used instead.
8. Roast for 15 minutes, then flip the fries with a spatula. They should be blistered but not very crisp. If they look dry, add more oil.
9. Roast another 10 to 15 minutes, or longer if needed, until slightly browned and crispy.
10. Toss the hot fries in a bowl with a pinch of salt and a few turns of black pepper.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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