Sweet Potato Fries Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly oil them to prevent sticking. If you have a convection setting, use it to help crisp the fries.

Wash and cut

Wash and scrub 2 large sweet potatoes. You may peel them if you prefer, but leaving the skin on adds texture and nutrients. Cut each potato into 1/4- to 1/2-inch thick sticks: cut each potato in half lengthwise, place the flat side down, then slice lengthwise into planks and then into sticks. Try to keep sizes uniform for even cooking.

Soak (optional but recommended)

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess surface starch (this improves crispness). If short on time, soak for at least 10 minutes. After soaking, drain and rinse under cold water.

Dry thoroughly

Spread the fries on a clean kitchen towel or paper towels and pat them very dry. Removing surface moisture is crucial for getting crispy edges.

Toss with cornstarch

Place the dried sweet potato sticks in a large bowl. Sprinkle 1 teaspoon cornstarch over them and toss until lightly and evenly coated. The cornstarch helps create a drier surface for better browning.

Add oil and seasonings

Drizzle 2 tablespoons olive oil over the fries. Sprinkle 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3 teaspoons fine sea salt, and 1 teaspoon freshly ground black pepper. Toss thoroughly until every fry is evenly coated. Taste a tiny piece (careful, uncooked) for seasoning balance or adjust to preference.

Single layer spacing

Spread the fries in a single layer on the prepared baking sheets, leaving space between pieces so air can circulate. Crowding will steam the fries and prevent crisping. Use two sheets rather than stacking on one if needed.

Bake and rotate

Bake in the preheated 425°F (220°C) oven for 20 minutes. Then rotate the pans front-to-back and toss the fries gently or flip individual pieces so they brown evenly. Continue baking another 10–15 minutes until edges are golden and crisp and centers are tender. Total baking time is usually 30–35 minutes depending on thickness and oven; thinner fries may be done closer to 25 minutes.

Broil for extra crisp (optional)

If you want extra browning, switch the oven to broil for the last 1–2 minutes while watching closely to prevent burning.

Season and garnish

Remove fries from oven and immediately sprinkle with additional salt to taste (start with a pinch). If using, toss with 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan while still hot so the cheese softens and adheres to fries. Serve with lemon wedges to squeeze over if desired.

Make dipping sauce (optional)

Whisk together 1 tablespoon mayonnaise, 1 tablespoon Greek yogurt or sour cream, 1/2 teaspoon hot sauce, 1/2 teaspoon honey, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt in a small bowl. Adjust seasoning to taste. Refrigerate until serving.

Serve

Serve fries hot on a platter or in individual portions. Offer the dipping sauce on the side. Leftover fries can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.