Crispy Sweet Potato Fries with Rosemary and Sea Salt
Ingredients
- 2 whole Large sweet potatoes Peeled and cut into 1/4-inch matchsticks
- 2 tbsp Olive oil Avocado oil can also be used
- 1 tbsp Cornstarch Helps achieve a crispy exterior
- 1 tbsp Fresh rosemary Finely chopped
- 1 tsp Sea salt Flaky sea salt preferred
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place a large rimmed baking sheet in the oven while it preheats to ensure a crispy bottom for the fries.
- Peel the sweet potatoes and slice them evenly into 1/4-inch thick matchsticks.
- Soak the sweet potato sticks in a bowl of cold water for 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels.
- Place the dried sweet potatoes in a large bowl and toss with cornstarch until evenly coated. Add the olive oil and finely chopped fresh rosemary, tossing again to ensure all fries are covered.
- Carefully remove the hot baking sheet from the oven. Arrange the sweet potatoes in a single layer, ensuring they do not touch or overlap.
- Bake for 15 minutes, then remove the pan and carefully flip each fry. Return to the oven and bake for another 10 to 15 minutes until the edges are golden and crispy.
- Remove from the oven, immediately sprinkle with sea salt, and let rest on the pan for 5 minutes before serving.