The best, quick, easy, crispy, oven baked sweet potato fries recipe, homemade with simple ingredients in one pan in 30 minutes. Sweet and salty. Enjoy as side dish, appetizer or snack!
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French fries are my favorite guilty pleasure. These one are made with sweet potatoes and taste just as delicious. Even though they are baked, they don't sacrifice on flavor or texture. Also, no soaking of potatoes in water necessary and and no more soggy fries ever again! They are the perfect Fall side dish and also perfect for game day or weekly dinners. Even restaurants are catching on to how good they are and have them on their menu! If you like these, you are going to also love these Oven Roasted Sweet Potatoes (One Pan), Easy Sweet Potato Casserole (One Pan) and these Mashed Sweet Potatoes (One Pot).
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Key ingredients
- Sweet potatoes- I like to peel them but can leave the skin on. Make sure you cut them as evenly as you can so they are all about the same size and thickness.
- Oil- Use high quality olive oil.
- Parsley- Fresh is best. It adds more color and flavor.
- Spices- Use whatever you like but I like to use garlic powder, onion powder, chili powder, paprika, salt, pepper.
- Cornstarch- This is the key for achieving crispy texture.
Variations
- Change up the spices- You can keep it very simple with just salt and pepper or combine a few spices together like I did and make a custom spice blend. Moreover, you can just use pre-made seasoning blend such as: Italian seasoning, Cajun seasoning, Mexican taco seasoning, Curry seasoning, Mediterranean zaatar.
- For a cheesy version- Top with freshly grated parmesan as soon as these come out of the oven.
- Turn them into nacho fries- By adding all the toppings like guacamole, pico de gallo, cheddar cheese sauce or nacho sauce. These would be just as delicious as my Sheet Pan Irish Nachos.
- For a touch of sweetness- Toss some ground cinnamon, brown sugar or maple syrup.
- For a touch of tanginess- Squeeze some lemon juice on top, just prior to serving.
- For maximum herb flavor- Finely chop up a variety of fresh herbs like cilantro, parsley, basil, sage, mint and toss toss the potatoes in them as soon as they come out of the oven.
How to make the best easy one pan sweet potato fries recipe from scratch?
- Coat sweet potatoes- In olive oil and spices but no salt.
- Spread them- In a lined baking tray.
- Bake them- Flipping halfway through.
- Sprinkle- Salt and chopped basil leaves.
How do you make homemade crispy fries in oven?
- Size- Cut the sweet potatoes no larger than ½ inch thickness and make sure they are all similar in matchstick length as well.
- Coating- Toss them evenly in olive oil so they will cook and crisp without burning immediately.
- Cornstarch- Don't skip this key ingredient! This will help them crisp up tremendously.
- High heat- Baking at 425 degrees F is a high enough heat to crisp them without burning them before they cook through.
- Spacing- Place the fries flat, in a single layer, and with space between each fry so they crisp instead of steam.
- Flip them- Flip them half-way through. If you don't, the bottom will burn, and the top won't crisp. Flipping solves this problem.
- Salt timing- Adding the salt after the fries bake ensures that the water is not drawn out of the potatoes while baking, making them unable to crisp.
What to serve with them?
- You can enjoy it as a side dish or snack or appetizer. It's also a great addition to game day and tailgating parties.
- Serve it as a side with burgers, wraps and sandwiches such as this Mediterranean Veggie Sandwich (One Pan) or this Loose Meat Sandwich (Tavern Sandwich) or this Vegetarian Quesadilla (One Pan) and obviously classic grilled cheese sandwiches.
- Try it with baked or Grilled Chicken Breast (One Pot) or Chili Lime Chicken (One Pan) or Garlic Butter Steak Bites (One Pot) and even seafood to make a more filling meal.
- Many folks are crazy about serving alongside fry sauce but you can try some of these other sauces too: Ranch, Sriracha mayo, Ketchup, Dill dip, Garlic dip, Maple Mustard, Honey Mustard, Chili Mayo, BBQ sauce/ BBQ Ranch, Chipotle Lime Dip and even Tzatziki Sauce.
Tips and techniques
- Even slicing is important- Even slicing ensures that the fries cook evenly and at the same rate. Otherwise, the small ones may burn while the larger are still raw. If you want the perfect crisp, make sure they are the same size!
- Don't overcrowd the pan- Use 2 pans, if necessary, so that you don't get soggy fries.
- What is a good substitute for cornstarch? A substitute for cornstarch is arrowroot flour, which also happens to be gluten- free. Regular flour can also be used.
- Do I need to soak the potatoes first? Some people like to soak their peeled and sliced potatoes for 30 minutes, even up to overnight, before baking them to increase the crispiness. You can do that if you like. However, I have found that it does not make enough of a difference in crispiness to make the extra step worth the time.
- How much olive oil should I use? Use enough that it coats all of the fries evenly, but doesn't pool on the sheet pan. Too much oil will keep them from crisping, and not enough oil will make them burn easily.
- How long to bake them? 20-25 minutes at 425 degrees F is the best temperature. Don't forget to flip them halfway through baking.
Recipe FAQs
1. Peel the potato with a vegetable peeler to remove the skin.
2. Using a sharp knife, cut the thin ends off if you have long potatoes with narrow ends.
3. Slice the potato lengthwise into no larger than ½ inch slabs.
4. Place each slab flat and cut it lengthwise again into matchsticks.
5. Repeat this step until all slabs are cut into matchsticks.
Fried version- These require dredging the sweet potatoes in batter and then deep-frying in oil in a cast iron skillet, dutch oven, or fryer. They must be watched closely to make sure they are taken out of the oil at the right time to prevent burning.
Oven baked version- These take fewer steps and are healthier because they are not battered and don't soak up oil like fried potatoes do. They are lightly covered in oil, and once placed on the baking sheet, only need to be flipped once while baking. They don't require constant attention.
This is a matter of personal preference. You can eat the skin, as long as it is washed first. The skin does have some extra nutritional value, and leaving it on cuts down on prep time. However, I prefer them without the skin like this recipe below suggests.
Storage
- Tastes their best and crispy when served immediately at room temperature.
- Freeze- This is not recommended because as they thaw, they would lose their crisp texture and become limp and soggy.
- Reheat- I am not fond of chilling leftovers. They loose their crispy texture when reheated. However, some people reheat leftovers in the oven at 350 degrees F or an air fryer until warm and somewhat crispy again in about 10 minutes.
- Make ahead instructions- You can cut the sweet potatoes 1 day in advance and store in a Ziploc bag in the fridge. When you are ready to make them, follow the instructions in the recipe card.
More one pan vegetarian recipes
- Stuffed Zucchini Boats (One Pan)
- Eggplant Pizza (One Pan)
- Oven Roasted Chicken and Vegetables (One Pan)
- Oven Roasted Vegetables (One Pan)
Recipe
One Pan Crispy Baked Sweet Potato Fries
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Ingredients
- 2 pounds Sweet potatoes Peeled, Cut into thin strips at about ½ inch thickness, Patted dry with paper towels
- 3 tablespoon Olive oil
- 1.5 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ½ teaspoon Paprika
- ¼ teaspoon Chili powder
- ½ teaspoon Pepper
- Salt To taste
- 2-3 Basil leaves or parsley Fresh, Finely chopped, For garnish
Instructions
- Line a baking tray with parchment paper.
- Add sweet potatoes and spread them out.
- Pour olive oil and toss them until fully coated.
- Sprinkle cornstarch, garlic powder, onion powder, paprika, chili powder, pepper and toss until fully coated.
- Spread out the fries.
- Bake at 425 degrees for 20-25 minutes, making sure to toss everything halfway through, for even cooking. Fries are ready when they are tender on the inside but crispy and golden brown on the outside.
- Remove from oven and sprinkle salt and basil leaves. Enjoy!
Notes
- Read all my tips above.Â
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the oven but this will make them a little soft.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Jess says
Oh man....these are SO. GOOD. I’m afraid I may have a problem now. thanks for sharing!!!
Laura says
Super tasty! Great texture. 425 was a bit too hot in our oven. Next time I’ll try 400. Thanks for all the tips!