Peel your sweet potatoes and cut them into fries about the size of your pinky finger. Pat them completely dry with paper towels—this is super important for crispiness. Wet potatoes won't crisp up no matter what you do. If they're still damp, pat them again.

Mix all your seasonings together in a small bowl: salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Add the cornstarch to this mixture and stir really well. Make sure there aren't any lumps in the cornstarch or you'll get weird clumpy spots on your fries.

Put your dried fries in a large bowl and drizzle with olive oil. Toss them around so every piece gets coated. Don't skip this step because the oil helps the seasoning stick and creates that golden color.

Sprinkle the seasoning mixture over the oiled fries and toss until everything's evenly coated. I use my hands here because you can really make sure every fry gets some of that cornstarch coating. This is where the magic happens with your sweet potato fries recipe.

For oven method: Arrange fries in a single layer on a baking sheet and bake at 425°F for 25-28 minutes, shaking the pan halfway through. For air fryer: Cook at 400°F for 18-20 minutes, shaking the basket at the 10-minute mark. Either way, don't crowd them or they'll steam instead of crisp.

You'll know they're done when the edges look golden and slightly darkened. Not gonna lie, they'll be hot, so let them cool for 2-3 minutes before serving. The exterior should feel crispy when you pick them up.

Sprinkle the fresh lemon zest over the top right after they come out. This brightens everything up and keeps people from realizing how simple the recipe actually is. Serve immediately while they're still warm and crispy.