Cumin-Spiked Roasted Sweet Potato Fries

I’ve found that the secret to making crispy fries from sweet potatoes and other root vegetables—those that are less starchy than Russet potatoes—is to add a bit of starch to their coatings, which gives them a completely delicious, slightly craggy crust. My go-to is potato starch, which is tossed with the potatoes before the olive oil and salt. These fries are delicious dipped in Mango BBQ Sauce or Almond Yogurt Sauce. Omi