Ingredients:

  • 2 large Sweet Potatoes (approx. 800g / 1.75 lbs)
  • 1.5 tbsp Cornstarch (12g)
  • 2 tbsp Avocado Oil (30ml)
  • 1 tsp Garlic Powder (3g)
  • 1 tsp Smoked Paprika (2g)
  • 1/2 tsp Onion Powder (1.5g)
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Black Pepper (0.5g)

Instructions:

  1. Peel and prep: Scrub the 2 large Sweet Potatoes (800g) and peel them if you prefer a smoother look, though I often leave the skins on for texture.
  2. Slice into batons: Cut the potatoes into 1cm thick sticks.
  3. Dry thoroughly: Pat the cut fries with a clean kitchen towel until they are bone dry.
  4. Starch coating: Place the fries in a large bowl and sprinkle with 1.5 tbsp Cornstarch (12g). Toss until they are evenly matte and white.
  5. Oil infusion: Pour in 2 tbsp Avocado Oil (30ml) and toss again. The fries should look glossy and the white powder should disappear.
  6. Seasoning blend: Sprinkle over the garlic powder, smoked paprika, onion powder, and black pepper. Toss until every fry is orange tinted.
  7. Preheat air fryer: Set your machine to 190°C (375°F) for 3 minutes before adding the food.
  8. First cook phase: Arrange the fries in the basket. Cook for 8 minutes until the edges start to darken slightly.
  9. The shake: Remove the basket and give it a vigorous shake. This redistributes the oil and heat.
  10. Final crisp: Cook for another 5 to 7 minutes until the fries are firm and crackling. Sprinkle with 1/2 tsp Flaky Sea Salt immediately.