Peel your sweet potatoes and cut them into fries about 1/4 inch thick and 3-4 inches long. Don't panic if they're not perfectly uniform—close enough works fine. Pat them completely dry with paper towels because any moisture will steam them instead of crisping them up.

Toss the cut fries into a large bowl and drizzle with olive oil. Mix gently so every piece gets coated evenly. I use my hands for this step since it's faster and ensures the oil actually reaches all the fries.

In a small bowl, combine sea salt, paprika, garlic powder, onion powder, black pepper, ground cumin, cornstarch, and cayenne pepper. Sprinkle this seasoning mix over your oiled fries and toss everything together until well coated. The cornstarch will stick to the oil and create that crispy coating.

Preheat your air fryer to 380°F for about 3 minutes while you get the fries ready. Don't skip the preheating—cold air fryers won't crisp them properly. I learned this the hard way when my first batch came out soft.

Arrange fries in a single layer in your air fryer basket, working in batches if needed (don't overcrowd). I always shake the basket halfway through to ensure even cooking. Set the timer for 18-20 minutes depending on your air fryer's strength.

After 10 minutes, shake the basket and check for browning—you'll hear it sizzle when you shake it, which is a good sign. Continue cooking until the edges are golden and crispy. Some fries will brown faster than others, and that's totally okay.

Remove from the air fryer and immediately toss with fresh lemon zest and chopped parsley while they're still hot. This adds brightness and makes them taste restaurant-quality. Serve right away while they're still crispy—they'll soften if they sit too long.