Crispy Oven Baked Sweet Potato Fries

The smell of smoked paprika hitting hot olive oil still takes me back to my first apartment kitchen. I had been making soggy sweet potato wedges for months until a friend showed up with a jar of garlic powder and told me I was cutting them too thick. That evening we ate them standing up, burning our fingers, skipping dinner entirely because the fries were dinner enough.

Last winter my sister came over during a snowstorm and we made three batches back to back. We experimented with different spice combinations until the kitchen looked like a spice rack had exploded. Those were the best fries, mostly because we were hungry and laughing at our terrible knife skills.

Ingredients

• 2 large sweet potatoes: I pick ones that feel heavy for their size with smooth skin because they roast more evenly and hold their shape better when cut into fries
• 2 tbsp olive oil: This is the magic amount to coat everything without making them greasy or weighed down
• 1 tsp sea salt: The coarse crystals cling to the fries better than table salt and give you these perfect salty bursts
• 1/2 tsp freshly ground black pepper: Grinding it fresh makes a huge difference in the warm spicy depth it adds
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what you did differently
• 1/2 tsp garlic powder: Sprinkle evenly so some fries do not get overwhelmed while others taste plain
• Fresh parsley: The bright green color makes them look restaurant quality and adds a fresh bite against the sweetness

Instructions

Get your oven ready:

Preheat to 220°C and line your largest baking sheet with parchment paper because the sticky cleanup is not worth skipping this step

Cut them right:

Slice your sweet potatoes into even sticks about 1 cm thick because mismatched sizes mean some burn while others stay raw in the middle

Coat everything evenly:

Throw the fries in a large bowl with the oil and seasonings then toss with your hands until every piece is evenly coated

Spread them out:

Arrange the fries in a single layer without overcrowding the pan because they will steam instead of crisp if they are too close together

Flip halfway through:

Bake for 15 minutes then flip each fry and bake another 15 minutes until the edges are golden and the centers are tender

Finish with flair:

Sprinkle with fresh parsley while they are still hot so it sticks to the oily surface

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My roommate used to request these whenever she had a bad day at work. She would sit on the counter eating them straight from the baking sheet while they were still too hot. Somehow the combination of crispy edges and soft centers made everything better.

The Crispiness Secret

After years of making these I discovered that drying the cut potatoes thoroughly with a clean kitchen towel before tossing them with oil makes the biggest difference. Any water left on the surface creates steam during baking which fights against that crispy exterior we are all chasing.

Seasoning Variations

Sometimes I skip the paprika and garlic powder entirely and go with chili powder and cumin instead. The smokiness of the cumin pairs so beautifully with the natural sweetness of the potatoes. Fresh rosemary also works wonderfully if you want something more herbaceous than spicy.

Serving Ideas

These fries shine brightest when paired with something creamy to balance their sweetness. A homemade garlic aioli or even a bowl of seasoned Greek yogurt works beautifully. The cool tangy dip against the hot sweet salty fry is exactly why they disappear so fast.

• Make extra because everyone eats more than they expect
• Serve them immediately while they are at their crispest
• Double the recipe for a crowd because there are never leftovers

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There is something satisfying about transforming a simple sweet potato into something that feels like a treat. These fries have become my go to whenever I want comfort food that does not require much effort.

Recipe Q&A

→ How do I get crispy sweet potato fries?

Soak cut fries in cold water for 30 minutes to remove excess starch, then pat thoroughly dry before tossing with oil. Arrange in a single layer without overcrowding the baking sheet. Bake at high heat (220°C/425°F) and flip halfway through cooking.

→ Why are my sweet potato fries soggy?

Soggy fries usually result from overcrowding the pan or insufficient drying after cutting. Ensure fries are thoroughly dried before seasoning and leave space between pieces on the baking sheet for proper air circulation and crisping.

→ Can I make these in an air fryer?

Yes, air fry at 200°C (400°F) for 12-15 minutes, shaking the basket halfway through. You may need slightly less oil than oven baking. Cook in batches if necessary to maintain single-layer arrangement.

→ What seasonings work best with sweet potato fries?

Beyond the classic salt and pepper, try smoked paprika, garlic powder, chili powder, cumin, cinnamon for a sweet variation, or fresh herbs like rosemary and thyme. The natural sweetness pairs well with both savory and warming spices.

→ How do I store and reheat leftovers?

Store cooled fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C (400°F) oven for 5-10 minutes to restore crispiness. Avoid microwaving as it makes them soft.

→ Do I need to peel sweet potatoes?

Peeling is optional. The skin becomes tender when baked and adds fiber. If leaving skins on, scrub thoroughly to remove dirt. For uniform texture and appearance, peeling is recommended.