Extra-crunchy sweet potato fries

The cornflour trick that finally gets sweet potato fries genuinely crunchy instead of floppy.

Sweet potato has more sugar and moisture than a regular spud, which is why it steams rather than crisps. A light cornflour coat and a bit of breathing room in the basket fix both problems.

Ingredients

Serves 2 · tap to check off

• 2 medium sweet potatoes, cut into 1cm batons
• 1 tbsp cornflour
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Sea salt, to finish

Method

1. Soak. Cover the batons in cold water for 30 minutes, then drain and dry thoroughly.
2. Coat. Toss with the cornflour first, then the oil and paprika. The dry-then-wet order keeps the coating even.
3. Air fry. Cook at 380°F for 18 minutes, shaking twice. Work in two batches rather than crowding the basket.
4. Season. Salt the moment they come out, while the surface is still hot.