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Prep Time
15 Minutes -
Cook Time
20-45 Minutes -
Serves
4 People
Ingredients
- 3 large sweet potatoes, peeled
- 3 tablespoons cornstarch
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons black pepper
- Salt to taste
- Garnish with finely chopped fresh parsley
You'll Need
- Multix Non-Stick Baking Paper
or
- Multix Air Fryer Paper Liner Sheets
Method
- Peel the sweet potatoes and cut into thin fries, about 1cm wide. Place in a large bowl of cold water and soak for 30 minutes. This draws out excess starch for a crispier result.
- Oven method: Preheat oven to 230ºC (210ºC fan forced) and line two large baking trays with Multix Non-Stick Baking Paper.
Air fryer method: Preheat your air fryer to 200ºC and get you Multix Air Fryer Sheet ready! (don’t pop your sheet in the air fryer without anything in it) - Drain the fries and spread onto a clean tea towel. Pat completely dry, the drier they are the crispier they will be!
- Return fries to a dry bowl, toss with cornstarch until evenly coated, then add olive oil, paprika, garlic powder, cumin, salt and black pepper. Toss well to combine.
- Oven method: Spread fries in a single layer across both Multix Non Stick Baking Paper lined trays with no overlapping. Bake for 35 minutes, flip, then bake for a further 10-15 minutes or until deeply golden and crispy.
Air fryer method: Line your air fryer basket with a Multix Air Fryer Sheet and arrange fries in a single layer, cook in batches if needed. Air fry for 18-20 minutes, shaking halfway, until golden and crisp. - Scatter fries with parsley and extra salt and serve immediately for the crispiest result!