Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes
  • 3 tbsp avocado oil or grapeseed oil
  • 1.5 tbsp cornstarch or arrowroot powder
  • 1 tsp coarse sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) with the baking sheet inside. Note: This ensures the potatoes sizzle the moment they touch the pan.
  2. Peel and cube 2 lbs sweet potatoes into uniform 3/4 inch pieces.
  3. Pat the cubes completely dry with a clean kitchen towel. Note: Moisture is the enemy of a crispy finish.
  4. Toss the potatoes in a large bowl with 3 tbsp avocado oil until every surface is glossy.
  5. Whisk together 1.5 tbsp cornstarch, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp pepper in a small ramekin.
  6. Sprinkle the spice mix over the oiled potatoes and toss vigorously. Ensure no dry clumps of starch remain.
  7. Carefully spread the potatoes onto the hot baking sheet in a single layer. Leave space between each cube to avoid steaming.
  8. Roast for 15 minutes without touching them. Wait until the bottoms are deeply browned.
  9. Flip the cubes using a thin metal spatula. Roast for another 10 minutes until they sound hollow when tapped.
  10. Remove from the oven and let them rest on the pan for 3 minutes. The crust hardens as it cools slightly.