Ingredients:

  • 2 large or 3 medium Sweet Potatoes (Approx. 1 kg), scrubbed
  • Cold Water (Enough to cover)
  • 1 Tbsp Cornflour (Cornstarch)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Fresh Black Pepper
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder

Instructions:

  1. Wash and scrub the sweet potatoes. Cut the potatoes into thick, chip-style batons (approx. 1/2 inch x 3 inches). Consistency is key for even cooking.
  2. Place all cut chips into a large bowl and completely cover them with cold water. Let them soak for a minimum of 30 minutes to remove surface starch.
  3. Drain the chips completely in a colander. Pat them aggressively dry using a clean tea towel or kitchen paper. Moisture is the enemy of crispiness!
  4. Preheat your oven to a blistering hot 220°C (425°F). Line two large baking sheets with parchment paper.
  5. Return the dried chips to the bowl. Sprinkle the cornflour over the chips and toss vigorously until lightly coated. Drizzle the olive oil over the floured chips and toss again.
  6. Combine all seasoning blend ingredients (salt, pepper, rosemary, paprika, garlic powder) in a small bowl. Sprinkle the blend over the oiled chips and toss one final time until distributed.
  7. Arrange the seasoned chips on the two prepared baking sheets in a single layer. Crucially, do not let them touch or overlap.
  8. Bake for 15 minutes. Remove the trays, carefully flip each chip, and return the trays to the oven for another 15–20 minutes, or until the fries are deep golden brown and crunchy.
  9. Serve immediately. A final sprinkle of flaky sea salt is optional.