Let Me Tell You About My Go-To Sweet Potato Fries
You know those recipes you just keep coming back to, no matter how many fancy food blogs you’ve bookmarked or how many kitchen gadgets you buy thinking this will change everything (spoiler: it won’t)? Yeah—these easy oven baked sweet potato fries are one of those for me. I honestly started making them myself because the store-bought frozen kind always taste a bit like old freezer air. Plus, sweet potatoes are always hanging around looking for a purpose (that sounded deeper than intended, but you get me, right?).
One day I was making these fries and my cousin walked in, saw me tossing cornstarch like some kind of mad scientist, and just said, “You know you can skip that?” Reader, I proved her wrong—my version was crunchier, she admitted it. But, truth be told, I forget it half the time and nobody complains. That’s real life for you.
Why You’ll Love Making These (I Sure Do)
- I whip these up when the snack cravings hit hard, but I want to feel semi-virtuous about it.
- Family? They inhale them. Particularly the crispy ones; there’s always a scramble.
- They’re simple enough for a Wednesday night dinner but feel a bit fancier than just chucking potato wedges in the oven.
- I can never be bothered to peel the sweet potatoes. Skins-on forever! Bit more fiber, one less step – win-win.
- If you’re into experimenting, there’s lots of room to play. Sometimes these fries come out a little floppy, sometimes super crisp. Rather like life, you can’t always predict it.
What You’ll Need (and My Substitute Secrets)
- 2 large sweet potatoes (around 500g total, but if it’s a bit more or less, don’t worry; orange, white, whatever catches your eye at the shop)
- 2 tablespoons olive oil (avocado oil is great if you want to feel upscale, or just use the plain veg oil in the cupboard)
- 1 teaspoon sea salt (if you’ve got fancy flaky salt, use it; otherwise, supermarket stuff is absolutely fine, despite what my nan says)
- 1/2 teaspoon smoked paprika (I swap in regular paprika now and then, or cumin for a slightly earthy kick)
- 1/2 teaspoon garlic powder (completely optional, but I always sneak it in; it’s my fail-safe flavor booster)
- 1/4 teaspoon freshly cracked black pepper (I go heavier when I’ve had a long day, you know?)
- 1 tablespoon cornstarch (if you want ultra-crisp fries—sometimes I skip it, sometimes I forget, still good!)
How to Make These Oven Baked Beauties
- First, blast that oven:
Heat your oven right up to 220°C (425°F)—don’t get shy about the heat. Find your biggest baking tray (mine has taken a beating over the years, but hey, it still works). If you’re in batch-cook mode, go for two trays, but I never bother. Lazy? Perhaps. - Prepping the spuds:
So, you can peel the sweet potatoes if that’s your vibe, but I rarely do—it’s speedier and there’s a bit more texture if you leave the skins on. Chop them into finger-sized batons. Getting them the exact same size is, frankly, a pipe dream. As long as they’re mostly similar, you’re golden. Some will get crispier than others; such is the joy of home cooking. - Time to get messy:
Dump the cut potatoes into your biggest bowl. Drizzle over olive oil, salt, smoked paprika, garlic powder, black pepper, and add cornstarch if you’re feeling fancy. Here’s where your hands are the best tool. Toss and coat everything—yes, you’ll get oil everywhere. Just try to focus; I’ve lost my train of thought here more times than I care to admit. - Spread out and don’t crowd:
Lay those fries out in a nice, single layer on your tray. Give them elbow room or you’ll end up with a steamy mess rather than anything resembling fries. I line my tray with parchment if I can find it, otherwise, I just hope for the best (and sometimes end up scrubbing burnt bits later). - Bake, flip, bake again:
Slide the tray into the middle of that hot oven and set a timer for 15 minutes. After that, flip the fries with a spatula or, if we’re being honest, just shuffle them about. Pop them back in for another 15 to 20 minutes. You want golden crisp edges—don’t panic if they look a bit limp when you first pull them out. They magically firm up as they cool. WARNING: Molten caramelized sugar is waiting to burn the roof of your mouth, but that never stops me sampling one straight from the tray. - Finish & serve:
While they’re still hot, you could sprinkle over another pinch of salt (totally optional). Dump them into a bowl and shout for everyone to dig in fast, because the best ones always disappear first. Every. Single. Time.
Stuff I’ve Discovered Along the Way (a.k.a. My Notes)
- Soggy fries? Usually from crowding the tray, or my ancient oven throwing a tantrum. Still edible though!
- Every oven’s a bit different—sometimes I need an extra 5 minutes, sometimes less. Don’t stress it.
- If you forget the cornstarch but still want crunch, just slice thinner. Or don’t; thick fries have their charm too.
If You’re Feeling Adventurous (Variations!)
- I once tried tossing them in a bit of chili powder—nice, but my niece complained. Might just be my family’s spice level, so tread carefully.
- Rosemary and parmesan after baking: also good! (But don’t bake the cheese onto them; ask me how I know…)
- Half regular potatoes, half sweet for a fun mix—though, honest confession, the sweet ones always vanish first in my house.
Do You Really Need Special Equipment?
I say get the biggest tray you’ve got and use parchment if you hate scrubbing. No bowl big enough? Use a clean plastic bag and shake it all together. Once, I used a roasting tin. Worked fine, just a bit more crowding—so, fewer crisp bits.
How to Store (Honestly, There’s Hardly Ever Leftovers)
If, by some miracle, you’ve actually got some left: toss them in a container and refrigerate. They’ll go softer, but a quick pop in the oven at 200°C (yay, more washing up!) brings them back. That said, next-day fries rarely make it here.
Serving These Up
These fries have shown up next to everything in my kitchen—burgers, fried eggs (don’t knock it till you try it), or with just ketchup and mayo for dunking. My sister swears by sriracha. Christmas leftovers? Yeah, these fries work with that too.
Things I’ve Learned (Pro Tips, Hard Won!)
- One time I rushed and skipped the oil—was it healthier? Maybe, but it was also sad and squeaky. So don’t skip it.
- Leaving the fries to sit on the tray for a couple minutes after baking absolutely makes them crispier. (Patience is a virtue. Who knew?)
- If you use foil on the tray, be prepared for sticking. Learned that one the annoying way.
Frequently Asked Questions (Stuff I Actually Get Asked)
- Can I make these ahead? Sort of—but they’re at their best straight from the oven. Reheating works if required, but they do lose a little snap.
- What about making them in an air fryer? That’s a whole different game. But yes, I’ve tried it; you get faster crisping but smaller batches, so it’s a tradeoff.
- Can I skip the cornstarch? Absolutely! I forget it a lot. They’re still delicious, just a touch less crunchy.
- Do they freeze well? Not especially. They go a bit mushy. (Honest answer.)
- Why did mine come out chewy? Probably too much crowding, or not hot enough oven. Give it another go—it’s worth it.
- Is the skin really okay to eat? Sure is, especially if you give the potatoes a good scrub. Plus, fiber points.
So there you go, my tried-and-tested (and occasionally slightly improvisational) approach to easy oven baked sweet potato fries. Now, if you’ll excuse me, I think I smell my next batch charring, got to dash…
Ingredients
- 2 large sweet potatoes (about 500g total—a bit more or less, it’s all good; orange or white, whatever you find)
- 2 tablespoons olive oil (I sometimes use avocado oil if I’m feeling fancy, or honestly vegetable oil works fine too)
- 1 teaspoon sea salt (my gran swears by flaky Maldon, but really, it’s a bit of a splurge)
- 1/2 teaspoon smoked paprika (plain paprika is ok, or cumin if you want a little earthiness)
- 1/2 teaspoon garlic powder (optional, but it’s my not-so-secret ingredient)
- 1/4 teaspoon freshly cracked black pepper (sometimes more, if the day has been extra long)
- 1 tablespoon cornstarch (if you want ’em extra crisp—but I forget this half the time and nobody complains)
Instructions
-
1Preheat your oven to 220°C (425°F). Grab your biggest baking tray (or two, if you’re a batch-cooker, which I am not—who has time?).
-
2Peel the sweet potatoes if you want (I usually leave the skins on, because that’s the lazy way and adds a bit of fiber—bonus!). Slice into batons, about finger-width or so. Precise? Not really. Just aim for even-ish so they cook at the same pace.
-
3Toss the potato sticks in a big bowl. Add the oil, salt, smoked paprika, garlic powder, pepper, and cornstarch if using. Mix with your hands! It gets messy, but that’s the fun. Try not to get distracted and wander off at this stage (ask me how I know…)
-
4Spread fries out on the tray in a single layer. Don’t crowd them or they’ll steam (been there, regretted it). Sometimes I line the tray with parchment paper; other times, I just scrub a stubborn spot off later.
-
5Bake on the middle rack for 15 minutes. Flip fries, shuffle them around. Return to the oven for another 15-20 minutes until golden and crisp at the edges. Sometimes they look a bit floppy at first—give them a minute out of the oven and they crisp up. I usually sneak a taste here (beware molten sugar!).
-
6If you want, sprinkle a bit more salt while still hot. Pour into a bowl and serve fast—the crispy ones disappear first!
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.
Did you make this recipe?
Please consider Pinning it!