Oven Roasted Sweet Potato Fries

I can make perfectly crispy oven-roasted sweet potato fries using my tried technique and a few tricks that I will share with you, too. Tossed in olive oil, seasoned with a homemade savory spice blend, and roasted at high heat until crunchy, these fries will quickly become your favorites!

I have a lot of easy to make side dishes on my blog, but this recipe is probably one of my all-time favorites. We definitely consume illegal quantities of sweet potatoes, as everyone in my family is a big fan. I usually serve them as a quick bite after school, or as a side dish with ultra-crisp chicken tenders, honey-garlic chicken wings, or ground beef sloppy joes. 

I prefer oven-baked fries because they are more wholesome, and I don’t have to deep-fry in a pan of hot oil. The combination of sweet, savory, and salty flavors makes them a great side dish but also a delicious appetizer when paired with a variety of sauces. These are so versatile and so easy to make, especially if you buy pre-cut fries; all you have to do is mix the spices and bake. My secret ingredient is cornstarch, which locks in moisture so the sweet potato fries stay tender and fluffy on the interior and crispy on the exterior.

Why you will love this recipe 

• Just a few ingredients: Besides the seasoning mix I usually have on hand, all I need for this recipe are some sweet potatoes!  
• The kids love them: My kids like these better than regular French fries, and I am on the same bandwagon. They are crispy and delicious, without having to fry them!
• No hot oil: I don’t have to worry about splattering oil and making a mess with this easy recipe. 
• Perfect with so many meals: I can serve these for breakfast, lunch, or dinner. They taste yummy with eggs, sandwiches, or burgers. Also, they are very versatile; I can adjust the seasoning based on what I crave, by making it spicier or more aromatic.

What you will need

• Potatoes: I use 1½ pounds of organic sweet potatoes.
• Wet ingredients: I drizzle the fries with olive oil to help the exterior stay moist while holding the coating on.
• Dry ingredients: I add cornstarch to the mixture to absorb any excess moisture and help create a crunchy exterior.
• Seasonings: Garlic and onion powder add savory flavor to enhance the potato’s sweetness without adding extra moisture. Dried parsley provides an herbal, earthy flavor, while smoked paprika adds a sweet/smoky flavor. I also add salt and pepper to taste.

How to prepare

Slice and soak: First, I slice the potatoes into long, thin strips about ¼ inch wide. Then, I put them in a large bowl and cover them with cold water, soaking them for at least an hour. 

Preheat oven and prepare pan: While the oven preheats to 425 degrees F, I line a large baking sheet with parchment paper. 

Seasoning blend: In a bowl, I mix the pepper, paprika, parsley, onion powder, garlic powder, and cornstarch until combined. The salt isn’t added here because it draws out moisture during cooking.

Drain and toss the fries: Next, I drain the fries and place them onto a clean towel, patting them dry with paper towels. I put them back into the dried bowl and toss them in olive oil. 

Coat the fries: I sprinkle the seasoning on the potatoes and toss them until evenly coated. 

Bake and flip: Now, I spread the fries in an even layer on the prepared pan, making sure they have plenty of room to cook. They go into the oven for 15 minutes, then I flip them to brown the other sides. After, I put them back in for 10 to 15 more minutes or until they are crispy and browned. 

Let them cool: Afterward, I remove the baking sheet and place it on a cooling rack, sprinkling the fries with salt. 

Rest and serve: Finally, after letting them rest for 5 minutes, I serve them with my favorite dipping sauces. 

Expert tip

Secret to crispy oven-roasted potatoes

• Adding salt at the end: If you add it before cooking, it can draw out moisture, making the result soggy. Hence, add it towards the end, just right before you feast on them.
• Removing the starch: Soaking removes as much starch as possible from the spuds, which can make them soggy if you skip this process.
• Cooking with cornstarch: This also removes excess fat, leaving the strips just greased rather than soaked. And just like any other fried food, this adds crispiness.

More tips to consider:

• Be sure to cut the fries thin so they can dry out enough to be crispy. I make mine about ¼ inch wide.
• Also, soak them in cold water for at least an hour to remove the excess starch so they do not become gummy. 
• Use oil with a high smoke point so it does not burn. Burnt oil gives the fries a bitter taste. I like olive oil, but avocado or peanut oil works too.
• Don’t overcrowd the pan, or they will steam instead of roasting. Bake in batches.
• Flip the fries halfway through the baking process so they bake evenly. 
• Parchment paper helps prevent sticking and eliminates the need for more oil. 

Recipe variations and add-ins:

• Hot fries: Turn these into hot-and-spicy fries with some of my Cajun seasoning. 
• Taco fries: For something a little milder, try my taco seasoning. Serve these with some other taco toppings.
• Sweeter fries: To make these sweet potato fries even sweeter, add brown sugar to the seasoning mix.
• Parmesan: These sweet spuds taste incredible with some fresh shredded Parmesan cheese sprinkled on them right when they come out of the oven. Not too much, though, or they will get soggy.
• More herbs: Add oregano, basil, dill, and chives.

Serving suggestions:

These are awesome with my favorite meatloaf, the turkey meatloaf with pepper jack cheese. The kids love them with chicken nuggets and some sauces like my rich and creamy ranch dressing, homemade barbecue sauce, and tangy honey mustard sauce. But I just like to dip mine in ketchup. 

These oven-roasted sweet potato fries also pair well with this sweet-and-savory strawberry-bacon grilled cheese. This sandwich is packed with fresh strawberries, gooey cheese, crispy umami bacon, and strawberry jam on grilled sourdough bread. My kids also love it with juicy sloppy joes and crispy fish sandwiches.

How to store leftovers:

• Refrigerate: These are best eaten right away, but they can be kept in the fridge for up to 3 days in a sealed container.  
• Freezing: I don’t recommend freezing. 
• Reheating: To reheat, I place them on a parchment-lined baking sheet and bake at 425 degrees F for 5 to 10 minutes.   

Frequently asked questions

More sweet potato recipes to try: