I had a major craving for French fries but had no russet potatoes on hand. However, I did have sweet potatoes! I decided to do my favorite baked french fry method, from my cooking bible, The New Best Recipe by the editors of Cook’s Illustrated. It was the right thing to do, because they turned out delicious! Soft on the inside and crisp on the outside. We all enjoyed these oven baked sweet potato fries and they paired perfectly with the sliders I served them with.
Peel the sweet potatoes then cut each potato lengthwise into same size fries. Place the cut fries into a large bowl and cover with hot tap water; soak for 10 minutes.
Adjust the oven rack to the lowest position. Preheat the oven to 450 degrees. Drizzle two tablespoons of oil on the baking pan followed by a sprinkling of sea salt, freshly cracked black pepper, garlic powder, and paprika, to taste. Set aside.
Drain the potatoes then place on kitchen towels (or paper towels) and pat dry. Rinse and wipe out the bowl then dry it with a kitchen towel. Place the dried fries back into the dry bowl then drizzle the last tablespoon of oil onto the fries. Toss with your hands until evenly coated. Arrange the fries in a single layer on the prepared baking sheet. Season with sea salt, freshly cracked black pepper, garlic powder, and paprika, to taste.
Cover the baking sheet tightly with tin foil and place into the oven to bake for 5 minutes. Remove the foil and continue to bake until the bottoms are spotty golden brown, about 10 minutes. Using tongs, flip each fry, keeping the potatoes in a single layer and rotate baking sheet in the oven. Continue baking until the fries are golden and crispy, 5-10 minutes longer, rotating the pan as needed if the fries are browning unevenly.
Transfer the fries to some paper towels to drain. Serve immediately. Enjoy.