Begin by preheating your oven to 425°F, placing racks in the upper and lower thirds. Make sure the top rack is positioned about 6 inches from the heat source. Prepare two large, rimmed baking sheets by lining them with parchment paper to prevent the fries from sticking.

Peel the sweet potatoes and cut them into fry-like strips, roughly ¼ inch wide and thick. Aim for uniform pieces so they bake evenly. Divide the uncooked fries between the two prepared baking sheets.

Dust the fries with cornstarch, distributing 1 ½ teaspoons per pan, followed by a sprinkle of salt (¼ teaspoon per pan). Toss everything together to ensure an even coating of the powder. Drizzle olive oil over the fries, 1 tablespoon per pan, and toss again until the oil evenly covers the fries, and there are no powdery spots left. Use your fingers to rub any remaining cornstarch into the fries if needed.

Arrange the fries in a single layer, making sure they don’t overlap or crowd the pan—this ensures they crisp up properly. Place the pans in the oven and bake for 20 minutes. Flip the fries halfway through the cooking time, using a metal spatula to flip them in sections, ensuring they cook on all sides.

Once flipped, rearrange the fries evenly, moving any darker fries toward the center to prevent them from overcooking. Switch the position of the pans in the oven, with the one from the top moving to the lower rack and vice versa.

Continue baking for another 10 to 18 minutes, or until the fries achieve a crispy texture. You’ll notice the fries’ appearance shift from glossy to a puffed-up, matte finish when they’re close to done. Be vigilant as they can go from perfectly crisp to burnt quite quickly. If one pan finishes earlier than the other, that’s fine—simply remove the done fries while the rest finish cooking.

Once the fries are done, you can toss them with additional seasonings if you like. A dash of freshly ground black pepper, a pinch of cayenne, and some garlic powder will elevate their flavor. Serve warm and enjoy!