Crispier Sweet Potato Fries, Friday Night Snacks and More...

Crispier Sweet Potato Fries

Crispier Sweet Potato Fries, Friday Night Snacks and More...

Crispier Sweet Potato Fries

Mike Nadelman
There's many a recipe out there touting crispy baked sweet potato fries, but chances are if you've actually tried one or many versions like I did you've ended up with a thick orange stick that is browned and it may even have some crispy edges, but it still unquestionably has the sweet potato sog.
5 from 1 vote
Course Appetizer, Side Dish, Snack
Cuisine Non-Fried, Snack
Servings 4 Servings


  • 4 medium Sweet Potatoes 2 large ones
  • Coarse Kosher Salt
  • Splash of Vinegar ~20 g
  • A drizzle of Peanut Oil ~15 g
  • 80 g cold water
  • 50 g corn starch
  • Fresh ground Pepper


  • Set a pot of water on medium-high heat to boil.
  • Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
  • Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
  • Note: The vinegar will slow down the breakdown of pectin so the fries do not fall apart as easily. They do not significantly affect the taste.
  • Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
  • Note: To fry these, add to 350 F peanut oil and fry for 50 seconds. Let dry on paper towels and then fry for another 3.5 minutes.
  • Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
  • Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
  • Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice.
  • Note: Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.


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