Baked Sweet Potato FriesStolen from The Internet
- Olive Oil, for tossing
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
- 1 tablespoon House Seasoning
- 1/2 teaspoon paprika
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
For the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months. (I scale down the recipe and make what I need)
Preheat oven to 450 degrees F.
Line a sheet tray with parchment (I just spray with olive oil or some other non-stick coating). In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
TIPS: I preheat the oven with the pan inside, and then add the potatoes to the hot pan. The potatoes should sizzle when added to the pan. I also soak the potato pieces in room temperature water for at least 10 minutes. Both of these things seem to help keep the potato wedges from being too soggy/soft after baking. They won't be exactly crispy, but they won't be mushy either.