Baked Sweet Potato Fries | Crisp Outside, Tender Inside

Drain the sticks from the cold water and shake off the excess. Spread them in a single layer on a cloth towel, cover them with another towel, and press gently. They are dry when their surfaces look matte; if they still look shiny, moisture remains, so repeat the process.

Put the sticks in a wide bowl. Sift the cornstarch over them and shake the bowl until each side has a thin dusting. Add the olive oil, salt, sweet paprika, and thyme, then toss by hand from the bottom up. No dry starch should remain at the bottom of the bowl.

Remove the sheets from the oven, turn each stick with tongs, and bake for 10–12 minutes more. The coating is set when the edges are deep orange and a stick stays upright without drooping when lifted with the tongs.

As soon as the fries come out of the oven, sprinkle on the remaining salt and shake the tray; salt added while they are hot will stick to the surface, while salt added after cooling will fall to the bottom of the plate. Let them cool for 3 minutes before serving to a child.