Crispy Oven Baked Sweet Potato Fries
Let Me Tell You About My Crispy Sweet Potato Fries Obsession
Look—if you’re anything like me, you’ve definitely stood in the middle of your kitchen, half-searching for a snack, half-wondering if eating ice cream for dinner is a mature life choice. That’s usually when I remember, oh right, sweet potatoes! Honestly, I make these crispy oven baked sweet potato fries anytime I want something warm and crunchy but with a little more dignity than, say, plain crisps. First time I tried these, the fries stuck to the pan, and I lost about half of them to a sad, burnt mess. Now, after a few (dozen) tries, I’ve figured out the quirks—and I get why my neighbour calls them dangerously snackable.
Quick digression: one disastrous Tuesday, I forgot to peel the potatoes (don’t judge). Turns out, leaving the skin on isn’t the end of the world; it’s actually pretty good, and probably healthier? Anyway, if you’re looking to really impress yourself (or distract hungry teenagers), this is your recipe.
Why Even Bother With These?
I reach for this recipe when I’m in the kind of mood where only something salty and crunchy will do, but I still want to pretend I’m being healthy. My family—well, they go absolutely bonkers for these fries because they’re crunchy outside, soft inside, and you can just dump whatever spices you’ve got hanging around on top (smoked paprika was a happy accident). Frankly, after the drama of trying six brands of frozen fries (don’t do it), I’m convinced: crispy oven baked > everything.
Oh, and did I mention my brother tried putting ketchup AND maple syrup on his? Not my thing, but hey, the plate was empty in like 3 minutes.
What You’ll Need (And What I Swap In A Pinch)
- 2 large sweet potatoes (about 500g)—sometimes I just use 3 small ones if that’s what’s rolling around in the bottom of the veg drawer.
- 2 tablespoons cornstarch (my gran always said to use flour, but honestly, cornstarch makes it crispier)
- 2–3 tablespoons olive oil (avocado oil is lovely if you’re feeling posh. I’ve even used regular veg oil—nobody noticed)
- 1 teaspoon smoked paprika (or paprika, or honestly, even chili powder)
- 1/2 teaspoon garlic powder (optional, but I like to double it when I’m feeling wild)
- Sea salt, to taste (I use a big pinch—okay, two)
In a rush? I’ve literally skipped the spices before and just did oil + salt. Still good.
How To Make These Crispy Oven Baked Sweet Potato Fries
- Preheat your oven to 220°C/425°F. Seriously, cranking it hot matters. If your oven’s a bit, erm, temperamental (like mine), give it a little extra time.
- Peel your sweet potatoes. Or don’t! Actually, I end up leaving the skin half-on these days, especially if they’re organic. Cut them into thin fries, about the width of your pinkie finger. They shrink a bit—don’t panic if some look wonky.
- Now, soak those fries in a big bowl of cold water for at least 30 mins (sometimes I just leave them an hour when I get distracted by whatever’s on BBC iPlayer). This is the bit that makes them truly crispy—don’t skip unless you really must.
- Drain and dry really well—like, use a clean tea towel and pretend you’re prepping for Good Housekeeping. If they’re wet, they steam and get weirdly soggy. This is where I grab a fry and ‘test’ it. Science.
- Toss the fries in a bowl with cornstarch until coated (they’ll look a tiny bit dusty—which is right). Then drizzle with oil, toss again, and finally sprinkle on your seasonings and salt. Use your hands—it gets everywhere but it’s kind of fun.
- Spread out your fries on a baking tray lined with parchment (or just oil the tray—either works, parchment is easier cleanup though). Give them space! If they’re crowded, they sulk and don’t crisp up. One layer only; yes, I’ve tried stacking them—don’t.
- Bake for 15 minutes, then flip them all over (I use my fingers, but if you’re fancy, go for tongs). Back in for another 12–18 minutes till deeply golden and crispy on the edges. If you smell slight burning, it’s probably the tips—just means they’re done (in a good way!).
- Taste a fry—important quality control step. If it’s not crispy enough, another 3-5 minutes usually does it. Or maybe it’s your oven, who knows.
Handy Notes I’ve Discovered (Often The Hard Way)
- Cornstarch sounds fussy but it’s the secret weapon. I tried arrowroot, but it got a bit chewy…
- Not drying the fries enough? I’ve ended up with mushy wedges so many times. Just pat-pat-pat.
- If some pieces get too brown before others, just pull ‘em off early—a bit of variation’s nice, I think.
- Remember to let them rest a couple minutes before digging in. If you can, that is.
Fries, But Make Them Different: My Oddball Experiments
- Parmesan dusted—after baking, not before. I tried putting it on before, and, well, smoky cheese smells everywhere.
- Hot curry powder + honey. Actually, not bad, but my son said it was “madness.”
- Chilli flakes! Just go easy, unless you want them to bite back.
- Once I tried tossing with a little cinnamon+sugar for a dessert thing. It…was not my best idea. Live and learn.
What Tools Make Life Easier?
- Baking tray (but I’ve doubled up smaller ones when that’s all I had)
- Sharp knife (mandolin slicer is snazzy but not essential — I’ve only used it twice, really)
- Big mixing bowl. Or, honestly, just a salad spinner if you want to dry them faster!
- Parchment paper helps, but if you run out, grease that tray well. More washing up, sure, but it works in a pinch.
Oops—You Actually Have Leftovers? Here’s What To Do
Cool the fries completely, pop them in a storage container (I use a takeaway tub, no shame). Keep in the fridge—supposedly up to 3 days, but, mate, they’re never left after the first night around here. Reheat in the oven if you actually want them crispy again. Microwave = eh, not great, but still edible; I’m not picky on Tuesdays.
How We Actually Eat These (And Occasionally, Why)
I’m partial to dunking mine in homemade aioli when I have five extra minutes, but honestly, store-bought mayo is 100 percent fine. On game nights, we do a fry ‘bar’ with little bowls of different sauces, which is probably extra, but it’s fun. If I’m pretending to be fancy, sometimes I crumble feta over the fries (stolen idea form an old friend’s dinner party—don’t tell).
My Real-World Pro Tips (Gained From…Let’s Call It Experience)
- Don’t stack the fries. Once, I tried “saving space” and ended up with one giant mushy, stuck-together clump. 10/10 would not recommend.
- If you under-soak or under-dry, just set your expectations for more soft than crispy. Still taste good, though!
- I once tried rushing the bake time—impatience is the enemy of crunch. Let them go that extra minute.
People Actually Ask Me…
- Can you air fry these instead?
- Totally. I usually drop the oil a bit, but otherwise it’s pretty much copy-paste. Though, honestly, oven gives you more at once—unless you’ve got that massive dual-drawer air fryer everyone on YouTube raves about.
- Do these work with regular potatoes?
- Yes! They’re not as sweet (obviously) and maybe a tiny bit less crisp, but still worth it. Have a look at this Serious Eats write-up—I borrowed ideas from there back in the day.
- Why are mine never crispy enough?
- Usually, it’s cause of crowding or not drying ‘em well. Or the oven’s playing games—I once had to rotate the tray halfway through to fix things. Also, are you sure you didn’t forget the cornstarch? I did, twice.
- Is the skin actually okay to eat?
- Yes! Basically, just scrub ‘em well. I think it adds texture, but my mum always peels. To each their own.
Anyway, that’s my take on crispy oven baked sweet potato fries—give ‘em a go, mess (a bit) with the recipe, and let me know if you stumble on a wild trick I haven’t tried yet!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
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1Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2Peel the sweet potatoes and cut them into thin, even-sized fries.
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3Place the cut sweet potatoes in a large bowl, add cornstarch, and toss to evenly coat.
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4Drizzle the olive oil over the sweet potatoes, then sprinkle with paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss well to coat.
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5Arrange the fries on the prepared baking sheet in a single layer, making sure they are not touching.
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6Bake for 15 minutes, flip the fries, then bake for another 15 minutes or until crispy and golden brown. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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