Sweet Potato Fries with Spicy Mayo

Wash and peel the sweet potatoes. Cut them into uniform fries, about 1/4-inch thick. For maximum crispiness, place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes (or up to an hour). This removes excess starch.

Drain the soaked fries thoroughly. Pat them completely dry with a clean kitchen towel or paper towels. This step is critical, as any moisture will prevent them from getting crispy.

In a large, dry bowl, toss the fries with olive oil until evenly coated. In a separate small bowl, whisk together the cornstarch, paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning mix over the oiled fries and toss well until every fry is lightly coated.

Arrange the seasoned fries in a single layer on the prepared baking sheet. Ensure they are not touching or overlapping to allow for proper air circulation. Use two baking sheets if necessary to avoid overcrowding.

Bake for 15 minutes. Remove the baking sheet from the oven and carefully flip the fries using a spatula.

Return the fries to the oven and bake for another 10-15 minutes, or until they are golden brown and crispy on the edges.

Remove from the oven. Let them cool for a minute on the baking sheet, then garnish with fresh parsley if desired. Serve immediately for the best texture.