Tri-color Sweet Potato Fries Recipe

Preheat

Preheat the oven to 425°F (220°C). Position racks so fries will have space and heat will circulate; use the middle rack or two racks if baking in batches.

Line two large baking sheets with parchment paper or lightly oil them. If you have a convection setting, use it for crisper fries and reduce temperature by 20°F (use 400°F/200°C convection).

Cut the sweet potatoes into uniform 1/4–1/2 inch thick fries. Aim for consistent size across all three colors so they bake evenly. Pat the cut fries thoroughly dry with clean kitchen towels or paper towels to remove surface moisture (this step improves crispness).

Place each color of cut fries in its own large bowl (or work in batches). Toss each bowl with about 1 teaspoon of oil so pieces are lightly coated. If using cornstarch, sprinkle 1/3 teaspoon cornstarch over each bowl (total 1 tsp) and toss gently to coat; this creates an extra-crispy exterior.

In a small bowl, combine the remaining oil (about 1 tbs), sea salt, black pepper, smoked paprika, and garlic powder. Either divide this mixture between the three bowls and toss to coat evenly, or add half now and adjust seasoning after the first flip. Ensure the spices are distributed so every fry has some seasoning.

Spread each color of fries in a single layer on the prepared baking sheets. Avoid overcrowding; leave space between fries. If necessary, use two baking sheets and rotate them halfway through baking.

Place the baking sheet(s) in the preheated oven. Bake for 10–12 minutes, then remove the sheets and use a spatula to flip every fry so they brown evenly. Rotate the pans front-to-back if using two pans and swap rack positions. Return to the oven and bake another 8–12 minutes, until fries are golden at the edges and tender inside. Total baking time will be about 20–25 minutes depending on thickness and oven performance.

If you prefer extra-crispy fries, increase oven temperature to 450°F (230°C) for the final 3–5 minutes and watch closely to prevent burning.

Once fries are done, immediately transfer them to a cooling rack or a paper-towel–lined tray for a minute to avoid steaming. Taste and sprinkle any remaining 1/4–1/2 teaspoon salt if needed.

If using, toss fries with chopped parsley for color and freshness.

Make Dipping Sauce

Whisk together Greek yogurt, mayonnaise, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth. Adjust hot sauce and lemon to taste.

Serve the tri-color sweet potato fries hot with the dipping sauce on the side.