Ingredients:

  • 2 lbs Garnet or Jewel Sweet Potatoes, peeled or unpeeled
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tbsp Cornstarch
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme or Rosemary
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Slice the sweet potatoes into even sticks, about 1 cm thick. Consistency is key so they all finish cooking at the exact same moment.
  2. Pat the cut fries with a clean kitchen towel until they are bone dry. This is the most important step for avoiding sogginess.
  3. Place the fries in a large bowl and drizzle with 1.5 tbsp of olive oil. Toss until every piece looks glossy and wet.
  4. Sprinkle 1 tbsp of cornstarch over the oiled potatoes. Toss again until the white powder disappears into a thin paste.
  5. Add the garlic powder, smoked paprika, thyme, salt, and pepper. Toss until the spices are evenly distributed.
  6. Preheat the air fryer to 200°C (400°F). A hot basket prevents sticking and starts the crisping process instantly.
  7. Place the fries in the basket in a single layer. Do not overcrowd or they will steam instead of fry.
  8. Air fry for 6 minutes. You should hear a noticeable sizzle as the moisture evaporates.
  9. Give the basket a vigorous shake and flip the fries.
  10. Cook for another 6 minutes until the edges are dark golden and the shells feel firm.
  11. Let them sit for 2 minutes before eating. The crust hardens further as it slightly cools.