Sweet Potato Fries Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. If using a convection oven, set to 400°F (205°C).

Prep the sweet potatoes

Wash and peel the sweet potatoes (if you prefer skins on, scrub well). Cut into even 1/4- to 1/2-inch thick sticks for good crispness. Aim for uniform size so they cook evenly — this recipe uses 1/2 lb, roughly one medium sweet potato.

Dry and coat

Pat the cut fries very dry with paper towels. Place fries in a medium bowl and toss with cornstarch until lightly and evenly dusted — this helps create a crisp exterior.

Season and oil

Add olive oil, kosher salt, black pepper, smoked paprika, and garlic powder to the bowl. Toss thoroughly so each fry is evenly coated in oil and seasonings.

Arrange on sheet

Spread fries in a single layer on the prepared baking sheet with at least a little space between pieces. Crowding will cause steaming and soggy fries.

Bake

Bake on the middle rack for 12 minutes, then flip fries with a spatula and rotate the pan. Continue baking for another 8–12 minutes until edges are browned and fries are crisp. Total bake time ~20–24 minutes depending on your oven and thickness. For extra crispness, broil 1–2 minutes at the end while watching closely.

Finish

Remove from oven and immediately taste for seasoning; sprinkle a tiny pinch more kosher salt if needed. Transfer to a serving dish and let rest 2 minutes so they firm up before serving.

Combine mayonnaise and sour cream in a small bowl and whisk until smooth.

Add buttermilk a tablespoon at a time until you reach a pourable but still creamy consistency (about 2 tablespoons).

Stir in minced garlic, fresh dill, fresh chives, lemon juice, kosher salt, and black pepper. Taste and adjust salt, lemon, or herbs to preference.

Chill the ranch for at least 10 minutes to let flavors meld (you can make it up to 24 hours ahead and refrigerate). Give it a final stir before serving alongside the fries.