Sweet Potato Fries

These sweet potatoes have given me hope. Hope that a child's taste CAN change. It's also pretty great knowing that small changes don't have to be a sacrifice.
In the beginning, my kids, did not like these, but since I did,  I pretty much made them every single night for a month straight. I think I've tried every combination possible, and here is what I've decided are the very best sweet potato fries!

Ingredients:
2 tablespoons cornstarch
*olive oil
2 sweet potatoes

*olive oil always seems to set my fire alarm off in my new house, so lately I've been using grapeseed oil

*Cut potatoes into French fry style (think steak fries-not too thin), I have also found that this works ok when you're pressed for time:

(thin, round slices save time!)

 

*Soak potatoes in a bowl of cold water at least an hour.

-This step really makes a difference! It helps the potatoes release starch, and makes them crispier. If I know I'm making these for dinner, I try to cut them up and start soaking them around lunch time

 

*Dry potatoes thoroughly, and preheat oven to 450 

-Again, if I planned ahead, about an hour before dinner, I drain the water out and lay them on a towel to air dry, otherwise, paper towels work well here.

 

*Toss potatoes with cornstarch

-They should all be thinly covered

 

(the one on the left has too much cornstarch, also, the slice on the right is a little thick)

*Coat with Olive Oil & salt

*add a thin layer of olive oil to pan

-if you add a very thin layer, they may stick, but they should be okay

*put potatoes on pan

-Do not overcrowd! They will be softer if touching, so if you're going for crispy, don't have them touch.

 

 

*bake at 450 for 15-20 minutes flipping once halfway through

to make "perfect" fries you have to flip each one individually, so it can be a little bit of a pain (thus the larger slices)

 

I've also found that if you broil leftover potatoes for a few minutes on each side, they reheat nicely & get all crisp again!