Sweet Potato Fries (Crispy Baked)
User Reviews
5
Sweet Potato Fries (Crispy Baked)
Description
This recipe begins by cutting sweet potatoes into even quarter-inch strips, which are soaked in cold water to remove excess starch. After thorough drying, the fries are tossed with olive oil, cornstarch for a coating that promotes crispiness, and a seasoning mix of onion powder, garlic powder, smoked paprika, salt, and freshly ground black pepper. The fries are baked in a single layer at 425°F, flipped halfway, allowing them to brown and crisp at the edges while staying tender inside.
The contrast between the crispy exterior and soft interior is achieved through the cornstarch coating and soaking technique. Smoky and savory spices complement the natural sweetness of the potatoes, giving a balanced seasoning profile. Baking instead of frying yields a less oily version with a pleasant texture.
These sweet potato fries can be garnished with fresh herbs like parsley or chives for color and mild flavor. They make a good accompaniment to dips or as a side dish. Adjust the thickness of the fries to control crispiness, with thinner fries yielding more crunch.
Additional notes recommend soaking fries overnight for convenience, and an air fryer method is also provided for those who prefer it. Seasoning variations like Old Bay spice can be tried. Leftover fries are best enjoyed freshly cooked for optimal texture.
Ingredients
- 1 lb sweet potato peeled or unpeeled
- 2 TB olive oil
- 2 tsp cornstarch
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper freshly ground
- parsley for garnish, or chives, freshly chopped, optional
Instructions
- Wash and dry potatoes. Use a sharp knife to slice potatoes into even ¼” strips. Immerse the potatoes into a large bowl of cold water for at least 30 minutes or up to overnight.
- Preheat oven to 425F, and position an oven rack in the middle position. Line a large baking sheet with parchment paper. Set aside.
- Drain the potatoes, and use paper towels or clean absorbent cloths to pat dry all excess moisture.
- In a large sealable bag, add the potatoes. Drizzle evenly with olive oil, and toss to coat evenly. Add the cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Toss again until the potatoes are evenly coated with the seasonings.
- Arrange the potatoes in a single layer on the lined baking sheet, leaving a little space between them.
- Bake 15 minutes. Quickly remove the baking sheet from the oven, closing the door to preserve heat, and use tongs or a spatula to flip each fry over. Bake another 7-10 minutes or until fries are browned at the tips.
- Cool at room temperature for 2 minutes to help them crisp up. Serve warm.
Notes
- Cut fries about 1/4 inch thick for optimal crispiness—thinner fries crisp more.
- Soak cut fries in cold water for at least 30 minutes or overnight to remove excess starch.
- For a flavor twist, substitute Old Bay seasoning for the spice blend.
- An air fryer can be used at 380°F, cooking in batches for about 12 total minutes, flipping halfway.
- Freshly cooked fries are best, as crispiness diminishes upon storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 163kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 67mg | 3% |
| Potassium | 396mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16212IU | 324% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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