Sweet potato fries seasoned with garlic and herbs and then crisped to perfection in the oven. These are super simple and delicious! Be sure to read below to learn how to eat these like a pro.
These seasoned sweet potato fries are so good that you won’t even think about missing the grease. We’ve loved sweet potato fries for a long time. Usually, we buy a bag from the freezer section and cook them in our air fryer, but this time, I wanted to try making them myself, and they turned out sooo good!
Tips for getting baked sweet potato fries crispy:
Cut the fries uniformly.
I cut thin slices lengthwise, square off the ends then cut my fries about 1/3-inch thick.
Soak the fries after cutting them.
If you slice these the morning you’re planning on cooking them and cover them with water to soak (in the fridge), it’ll save a lot of prep work later on + the water helps remove excess starch, making the fries a little crispier.
Preheat the pan and oiled parchment paper before baking fries.
This step is very important. You want the pan to be HOT, which sears the fries the moment they touch the pan, leaving a nice crisp on the outside. I preheat to 425 degrees and let the pan heat up with the oven.
After cutting a soaking the potatoes, drain them and pat dry with paper towels. Line a rimmed baking sheet with parchment paper, brush with olive oil and then place in the oven to preheat on 425 degrees. In a large bowl, toss fries with 2 tablespoons of olive oil, 1 tablespoon ranch powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cornstarch, 1 tablespoon fresh rosemary, chopped, and 1 tablespoon fresh thyme leaves. Mix well until fully coated. After the pan and oven reach temperature, turn fries onto pan and spread into one even layer. After 14 minutes, flip fries and give them a decent stir. Cook another 10-14 minutes, until done. Sprinkle kosher salt on fries immediately after removing from oven.
How to eat these like a pro:
Mix this garlic spread by Joy’s Gourmet with a splash of melted butter, milk and a little grated Parmesan cheese and serve on the side.
Drizzle with Honey.
Mix a little Mayo with Dijon mustard to make an aioli sauce and serve on the side.