Oven-Roasted Sweet Potato Fries

Ingredients

• 3 mediumsweet potatoes
• 2 tspcornflour
• 2 tspvegetable oil
• 1 tsponion powder
• 1 tspdried oregano
• 1/2 tspsweet paprika
• 1/2 tspsalt

Instructions

1. 1

   Prepare the trays

   Line two baking trays and preheat the oven to 220°C (425°F).

2. 2

   Cut the potatoes

   Cut the sweet potatoes into fries about 1 cm (½ inch) thick, keeping the pieces as even as possible so they cook at the same rate.

3. 3

   Soak and dry

   If you like, soak the fries in cold water for 5 minutes. Drain them and dry thoroughly with a clean tea towel.

4. 4

   Coat with seasoning

   Toss the sweet potato fries with the cornflour until coated. Add the remaining ingredients and toss again.

5. 5

   Arrange the fries

   Divide the fries between the two trays, leaving as much space between them as possible. If the trays are crowded, the fries will steam rather than roast.

6. 6

   Bake until golden

   Bake for 28–30 minutes, turning the fries once halfway through, until golden. Serve with your favourite dip.

What are sweet potato fries?

Sweet potato fries are batons of sweet potato cooked until browned at the edges and tender inside. They are a familiar oven-baked take on chips, with a naturally sweet flavour that pairs well with savoury seasoning.

This version uses cornflour and a little oil to coat the fries, alongside onion powder, oregano and paprika. Baking them across two trays gives them space to roast rather than sit close together and steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 5g protein, 64g carbs, 5g fat.

The sweet potatoes provide most of the carbohydrates, while the small amount of vegetable oil contributes most of the fat. There is modest protein in the portion; serve the fries with a protein-rich main and some vegetables for a more balanced plate.

Cutting the sweet potatoes

Even pieces: Aim for fries about 1 cm thick, with similar dimensions throughout. Pieces that are much thinner may brown before thicker ones are tender.

The optional soak

Cold water: A 5-minute soak is optional; it adds a short step but can help remove some surface starch. Drain the fries and dry them very well before adding the cornflour, since excess water makes it harder for the coating to cling.

Building the coating

Cornflour first: Toss the fries with the cornflour before adding the other ingredients so it has a chance to coat the surfaces. Then add the oil, onion powder, oregano, paprika and salt, and toss again to distribute them.

Making room on the trays

Two trays: Divide the fries between both trays and leave space around each piece. Crowding traps moisture and encourages steaming, so use the full tray area rather than piling the fries up.

Checking for doneness

Golden edges: Bake at 220°C for 28–30 minutes, turning the fries once halfway through. Look for golden colour and tender centres; the exact browning can vary with the thickness of the cuts and your oven.

Dips and serving

On the side: Serve the fries hot with your preferred dipping sauce. They also work as a side alongside a main dish, with a fresh salad or vegetables to round out the plate.

Recipe notes & tips

• Keep the fries close to 1 cm thick so they cook at a similar rate.
• Dry the potatoes thoroughly if you choose to soak them.
• Toss the fries in the cornflour before adding the oil and seasonings.
• Spread the fries over both trays rather than crowding them onto one.
• Turn the fries once halfway through baking for more even browning.
• Serve soon after baking for the best contrast between browned edges and tender centres.

Variations

• Add garlic: Swap in garlic powder for some of the onion powder.
• Try smoked paprika: Use smoked paprika in place of sweet paprika for a deeper flavour.
• Change the herbs: Replace the oregano with dried thyme.
• Make them spicier: Add a pinch of chilli powder with the other seasonings.
• Serve with a dip: Pair the fries with a yoghurt-based or tomato-based dip.

Common mistakes to avoid

• Uneven cuts: Thick and thin pieces finish at different times; cut the fries to a similar size.
• Damp fries: Water can stop the cornflour coating from adhering well; dry the potatoes thoroughly.
• Skipping the cornflour coating: The fries may lack the intended light coating; toss them with it before adding the other ingredients.
• Crowded trays: Fries close together tend to steam; divide them between two trays and leave space.
• Forgetting to turn: One side may brown more than the other; flip the fries once halfway through.
• Expecting identical browning: Ovens and cut sizes vary; check for golden edges and tender centres within the stated baking time.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven until warmed through; they may be softer than when freshly baked.

Frequently asked questions