Copyright Thomas Saaristo  All Rights Reserved
Sweet potato fries
Good proof crispy sweet potato fries

3 large sweet potatoes
3 tablespoons cornstarch
3 tablespoons canola oil

Cut the ends off the potatoes and discard. Cut the trimmed potatoes into nice long
matchsticks no more than 1/4 inch wide

Drop the cut potatoes into a big bowl or multi gallon container of ice water and soak
for 1 hour. Drain the potatoes and rinse, carefully but thoroughly, until the water runs
clear. Dry the potatoes well with paper towels

Arrange oven rack to center position and teat oven to 425 degrees Fahrenheit

Add the cornstarch to a 1 gallon plastic baggie. Add the potatoes, seal the bag with
some air inside and shake to coat the potatoes with the cornstarch

Place the fries on a cookie sheet lined with parchment paper

Carefully and deliberately drizzle each fry with oil, using your fingers to toss them
about so all sides are sure to get oiled

Arrange the fries in a single layer. The more space they have around them the crispier
they will be. Bake in batches or on separate baking sheets as needed

Bake in the center of the hot oven for 15 minutes. After 15 minutes, use a spatula to
flip them over and bake another 5 minutes

Remove Sweet potato fries from oven and sprinkle lightly with Extra fine salt