One large (or a couple small) sweet potato(es)
Freshly ground black pepper
Set the oven to 450 degrees. Wash your potato and dry it off very, very well. If it’s still wet the olive oil won’t coat the fries as well, which will lead to soggy fries. Cut the sweet potato in half, then cut into slices about 3/4 inch thick, then cut the larger slices into fries. Your fries should be about 1/2 inch to 3/4 inch thick.
Throw all the pieces onto a baking sheet and sprinkle them generously with salt and freshly ground black pepper. Drizzle with olive oil. Now, mix it all together on the baking sheet. Make sure you’re scooping the salt, pepper and oil from the bottom and mixing it in. At this point you can add more olive oil if you want – just don’t drown them. They should look glossy, but they shouldn’t be sitting in a pool of olive oil. Once everything’s mixed, space out the fries on the baking sheet. Make sure they’re all evenly spaced and not touching. They’ll get soggy otherwise!
Bake them in the oven for 10-15 minutes. Then, take them out and flip them (with tongs or your fingers, carefully), then put them back in the oven for 5-10 minutes more. Both sides should now be dark brown, crispy and delicious.
Additional cooking tips:
- these will not turn out very crispy at all if you’re cooking anything else in the oven, or if the fries are crowded too close together. They’ll sweat instead of crisp!
- keep an eye on them because ovens are tricky.
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