Crispy Sweet Potato Fries (Baked & Fried Options!)

Crispy Sweet Potato Fries that are perfectly crispy and still fluffy in the middle with both fried and oven-baked directions with a single magic ingredient to keep them crispy!

If you love fried snacks you’ll have to check out these Fried Cheese Curds, Beer Battered Onion Rings and Loaded Garlic French Fries too for all the best fried comfort foods for your summer bbq and grilling recipes!

We are in full swing of fun summer recipes, and today is no exception. These homemade fries were one of the biggest hits at a recent Memorial Day BBQ party for 40 people (yes, fries for 40!), and it is all thanks to one secret ingredient that makes these crispy fries!

I’m not sure if you’re like me, but I love sweet potato fries. I was introduced to them late, being a purist. I couldn’t understand why anyone would mess with the perfect food, French Fries, long enough to make them out of a different potato. Then, one day, I was at a burger place in LA that offered half classic fries, half sweet potato. YES! All the adventure, 50% the commitment.

Sweet potato fries are a vegetarian, gluten-free, super food option that is dairy-free, high in vitamins, and good enough for you to overlook the calorie count in this recipe. Well, I can. 😉

The Secret Ingredient

Have you ever wondered how to make fries crisp up and not look like noodles two minutes after they come out of the fryer? Look no further. Crispy fries are COMPLETELY doable and easy! Yes, they still need a second fry, but they don’t need a long soak! And I don’t even boil them ahead like normal fries. Here’s the secret…. cornstarch!

You can make crispy baked sweet potato fries if you don’t want to fry these potatoes.

Oven-baked Sweet Potato Fries are SO EASY and use the same cornstarch trick as the fried version (use much less cornstarch). You can also use parchment paper if you’re baking these fries because the potatoes can stick if you use cornstarch or less oil than you should. Also, give them enough time to crisp up; if you turn them too early, they may still stick to the pan.

Baked Recipe:

Heat the oven to 400.
Cut the 1-pound potatoes into matchsticks about 1/4″ thick and toss with vegetable or olive oil, 2 tablespoons cornstarch, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
Spread in a single layer on a baking sheet and bake for 15 minutes; flip over and cook for 15 additional minutes.

You can add more seasonings to your fries if you want more spices.

The first time you make the recipe, you should try them the classic way, but the next time, you can also try them with some different spices. Other spices that can be added (I’d add ½ teaspoon or less of any of these spices):

garlic powder
chili powder
cumin
paprika (use ¼ teaspoon)
cayenne (use ¼ teaspoon)

What to serve with the Fries:

These fries scream to be served with summer favorites, including Fried Chicken, Pulled Pork, BBQ Pulled Chicken, Slow Cooker Ribs, and all the best summer side dishes, including Macaroni Salad, Slaw, and Pasta Salad. They are the perfect fried comfort food.

Fry Sauce Recipe:

1 cup mayonnaise
¾ cup ketchup
1 tablespoon pickle juice
½ teaspoon paprika
&frac18; teaspoon kosher salt
&frac18; teaspoon coarse ground black pepper

Mix all the ingredients and refrigerate for at least an hour.

Easy Dipping Sauces:

homemade fries on a red and white checked napkin in serving basket

Tools used to make the fries:

Wash and peel your sweet potatoes. Cut into ¼ inch thick fries and rinse the potatoes for about 10-15 seconds under cold water then dry with paper towels or a clean dish cloth you don’t mind turning slightly orange.
Mix the cornstarch with the water to make a slurry in a large bowl or large ziploc bag, add sweet potatoes and toss to coat.
Heat your oil in your pot to 350 degrees and add the fries 1 at a time so they don’t stick together, but make sure you don’t overcrowd your pan.
Each time you do another round of potatoes toss the potatoes in the slurry again to prevent the cornstarch from settling. This should only take a few seconds and is even easier if you have a ziploc bag you can just flip upside down a few times and shake.
Fry for 1-2 minutes (no browning yet) and drain on a brown paper bag.
Once all the fries are done with their first dip in the oil, start the second round of frying, then fry them the second time for an additional 2 minutes, until they’re browned and crispy.

To reheat:?If you’re making ahead for a crowd, you can heat them in the oven at 325 degrees for 5-7 minutes to crisp them back up.