There’s no denying that fries are universally loved comfort food. They’re delicious, easy to eat with your fingers, and pair perfectly with dips — which is exactly my kind of snack. These baked sweet potato fries are simple to make, easy to adapt to your taste, and much lower in fat than deep-fried versions. If you haven’t tried oven-baked fries yet, give these crispy sweet potato fries a try.
For a long time I thought I had to give up eating fries with mayonnaise because many mayonnaises contain eggs. I’m one of those people who prefer mayonnaise to ketchup, and fortunately there are several egg-free mayonnaise options. The avocado-based version is my favorite when I want a creamy dip. If you prefer ketchup, a homemade hot and spicy ketchup makes a great match, but let’s stay focused on the sweet potato fries for now.
Getting perfectly crispy baked sweet potato fries takes a little technique, but it’s easily achievable. The key is soaking the cut fries in ice-cold water for 45–60 minutes. Soaking removes excess starch and helps the fries crisp up in the oven. The longer you can soak them — up to an hour — the better the results.
After soaking, discard the water, rinse the fries quickly under cold water, and pat them thoroughly dry with a kitchen towel. Place the dry fries in a bowl and toss with 2 teaspoons of corn starch until evenly coated. Spread them on a baking tray lined with parchment paper, arranging them so they touch as little as possible. Sprinkle on your seasonings and drizzle with olive oil. Important: do not add salt before baking, as it will draw moisture and make the fries soggy. Add salt only after they come out of the oven.
Bake in a preheated fan-assisted oven at 200°C (390°F) for 30–45 minutes, depending on how thick you cut the fries. Two small tricks help produce crispier fries: once the oil starts bubbling and the fries are cooking, open the oven door just a crack for a few seconds to let steam escape, then close it quickly so the temperature doesn’t drop too much. When the fries are done, turn the oven off and let them sit inside for another 5–10 minutes to finish crisping.
Baked sweet potato fries are a healthier, less fatty alternative to deep-fried fries. You can season them however you like: spicy blends, simple salt and pepper, or rosemary and garlic all work well. If you’re using a pre-mixed seasoning that already contains salt, skip adding salt before baking and season after cooking. Follow these steps and you’ll end up with a delicious pile of perfectly crispy sweet potato fries every time.
Perfect Crispy Sweet Potato Fries
The Greedy Vegan
1 hr 15 mins
1 hr
2 hrs 15 mins
Ingredients
- 1 large sweet potato 500g or 1lb
- 2 teaspoon corn starch
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- 2 tablespoon olive oil
- salt to taste (add after baking)
Instructions
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Peel and cut the sweet potato into strips about 1 cm (⅓ inch) thick. Place them in a bowl of cold water and soak for 45–60 minutes.
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Discard the soaking water, rinse briefly with cold water, and pat the fries completely dry with a kitchen towel. Transfer to a bowl and toss with 2 teaspoons of corn starch until evenly coated.
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Arrange the fries on a parchment-lined baking tray, spacing them so they touch as little as possible. Drizzle with olive oil and sprinkle with black pepper, smoked paprika, and cayenne (or your preferred seasoning).
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Do not add salt before baking; it will draw out moisture and make the fries soggy. Add salt after baking, just before serving.
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Bake in a preheated fan-assisted oven at 200°C (390°F) for 30–45 minutes, depending on thickness.
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When the oil begins to bubble and the fries are cooking, open the oven door briefly to release steam, then close it quickly. Be careful not to let the oven temperature fall too much.
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Once the fries are done, turn the oven off and leave them inside for 5–10 minutes to finish crisping. Season with salt and serve with your favorite dip.
Nutrition
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