Makes 4 servings
- Large bowl
- Cutting board, cutting knife
- Large sieve (if you pre-soak the fries)
- 2 Rimmed baking sheet
- Parchment paper (optional)
- Oven mitts
- Metal spatula or tongs
- 2 medium sweet potatoes, scrubbed and dried well (no need to peel, but cut out any blemishes)
- 2 to 3 tablespoons olive oil, plus more for baking sheet (or use parchment paper)
- optional seasonings (choose any that you like):
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon ground onion powder
- ½ teaspoon garlic powder
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- freshly-ground pepper
- Cut the sweet potatoes in half cross-wise, and then into ½ inch thick fries. Pop them into a bowl of water for about an hour (We skipped the underwater step at Lunch Club because we didn’t have time, but if you make them at home, soaking them is supposed to make them crispier, because it removes some starch.)
- Preheat your oven to 425℉ and rub two rimmed baking sheets with olive oil (or line with parchment paper).
- Rinse and towel-dry the sweet potato fries (if you soaked them). Place them in a large bowl and drizzle with the olive oil. Toss until evenly-coated.
- Season with salt and any or a combination of the optional seasonings.
- Divide the sweet potato fries among two rimmed baking sheets, making sure they’re not too crowded. If your fries are piled on top of each other, they won’t get crispy. Pop the pans into the oven for 15 minutes. Once the fries start to brown, flip them with tongs or a metal spatula, rotate the pans and continue to bake for 5-10 minutes more. They may need more or less time, depending on how thin or thick you cut the sweet potatoes and the heat of your oven. Keep a close eye on them so they don’t burn. A few dark brown spots are fine, that’s just the natural sugars caramelizing.
- Season the hot fries with a couple pinches of salt before serving.