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Preheat oven to 425 F, and line a large baking sheet with parchment paper.
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Place fries in a large bowl or ziplock bag and toss with cornstarch. It should be a thin coating. I find that the cornstarch helps with the extra moisture in the fries and in the sugars and helps make the fries crispier. Get rid of any extra cornstarch.
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Add sugar, brown sugar, and cinnamon into a bowl or another ziplock bag. Toss fries to coat.
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Add fries in a single layer on the baking sheet with space between the fries. If they are close together, they will steam and not get crispy.
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Bake for 15 minutes. Remove from the oven and flip. Then, return to the oven for 10-15 more minutes. The edges of the fries might get a little dark, but they will be more caramelized brown sugar than burnt. It's also not uncommon for the cinnamon/sugar mix on the pan to caramelize as well.
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Add the fries to a bowl and toss with remaining cinnamon/sugar mix.
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Combine powdered sugar, cream/milk and vanilla to make a vanilla glaze. Add more cream/milk 1/2 tbsp at a time after the first 3 tbsp until you get the desired thickness. Drizzle on top and reserve the remaining glaze for dipping.