Sweet potato fries

Ingredients

• 4sweet potatoes
• 30 ml (2 tablespoons)extra virgin olive oil
• 15 ml (1 tablespoon)oregano
• 15 ml (1 tablespoon)sea salt
• 45 ml (3 tablespoons)fresh thyme

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 175°C. Wash the sweet potatoes and cut them into fries. Leave the skin on or peel them, as you prefer.

2. 2

   Season the fries

   Mix the olive oil with the oregano, thyme and sea salt. Toss the fries in the mixture until they are well coated.

3. 3

   Bake until ready

   Arrange the fries on a baking sheet lined with parchment paper. Bake for 20 minutes, turn the fries, then bake for another 20 minutes.

What are sweet potato fries?

Fries are a familiar Dutch side, often served alongside a meal or enjoyed as a snack. This version swaps the usual potato for sweet potato and bakes the pieces in the oven.

Herbs add savoury flavour, while turning the fries partway through gives them a chance to cook more evenly. The recipe keeps the preparation simple, with just oil, oregano, thyme and salt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 4g protein, 53g carbs, 12g fat.

The sweet potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat; the recipe contains little protein. Pair a serving with a protein-rich food, such as eggs or beans, and salad to round out the plate.

Cut and coat the potatoes

Even pieces: cut the sweet potatoes into fries of a similar thickness so they finish cooking at roughly the same time. The recipe gives no specific dimensions, so use the size you prefer and keep the pieces consistent.

Skin: the peel can stay on or be removed. Leaving it on adds a slightly more rustic texture.

Make the herb coating

Oil and herbs: mix the oil with oregano, fresh thyme and sea salt before adding the fries. Toss until the pieces are coated all over, rather than leaving most of the seasoning at the bottom of the bowl.

Salt: the recipe uses a full tablespoon, so the fries will be noticeably seasoned. If you prefer a milder result, use less to suit your taste.

Bake and check for doneness

First bake: spread the coated fries on a parchment-lined baking sheet and bake at 175°C for 20 minutes. Turning them after this first stretch helps expose another side to the hot tray.

Finish: bake for a further 20 minutes. Look for fries that are tender inside and browned at the edges; the recipe does not specify a separate doneness test or a total time beyond these two intervals.

Serve them as a side or snack

Dips: the original suggestion is homemade mayonnaise. Its egg yolk, vinegar, sunflower oil, mustard and salt are for the dip, not part of the fries ingredient list.

Salad: pair the fries with a fresh salad for a more complete plate. Serve them soon after baking for the best texture.

Recipe notes & tips

• Cut the sweet potatoes into similarly sized fries so they cook at a similar pace.
• Toss thoroughly so the herbs and oil reach all the pieces.
• Spread the fries across the lined baking sheet rather than piling them up.
• Turn the fries after the first 20 minutes of baking.
• Adjust the sea salt to your preference before coating the fries.

Variations

• Add paprika: mix a little paprika into the oil and herbs for a warmer, smoky note.
• Try rosemary: swap some of the thyme for chopped fresh rosemary.
• Make them spicy: add chilli flakes to the herb mixture before tossing.
• Serve with yoghurt dip: offer a plain yoghurt dip alongside the baked fries.
• Add garlic: mix a little garlic into the oil coating for extra savoury flavour.

Common mistakes to avoid

• Uneven cuts: fries of very different thicknesses can finish at different times; cut them to a similar size.
• Patchy coating: dry or under-seasoned spots can result if the fries are not tossed thoroughly; coat them evenly.
• Crowded tray: overlapping fries may cook less evenly; spread them out across the parchment.
• Skipping the turn: leaving the fries untouched can reduce even browning; turn them after 20 minutes.
• Expecting deep-fried crispness: these are oven-baked fries; check for tender centres and browned edges rather than a hard, brittle shell.

How to store

Refrigerate cooled leftovers in an airtight container and use within 3 days. Reheat in an oven until hot; they may be softer than when freshly baked.

Frequently asked questions