Sweet Potato Fries

Sweet Potato Fries are the sweetish, colourful cousin of plain chips – the secret is getting them to bake really crisp.

1. Peel the sweet potatoes, and cut them into even, finger-thick batons – even sizing is the key to even cooking.

2. Soak them in cold water for 20 minutes, so the excess starch leaches out, then blot them completely dry on a tea towel – wet they will not turn crisp.

3. Dust them with a little wheat flour, so they get a thin, crisp coating.

4. Toss them thoroughly with the oil, the smoked paprika, salt and black pepper.

5. Spread them onto a baking-paper-lined tray in ONE layer, with the batons separated from each other – this is the most important step.

6. Bake them at 220 °C for 25-30 minutes, turning them halfway.

Tip: If the batons lie on top of each other, they steam and go soft. Better to bake them in two trays, with room, than crowded on one.