Crunchy sweet potato fries are sweet and savory, seasoned with garlic and rosemary, and served with a creamy garlic-rosemary mayo. Dip them in basil aioli for the perfect side dish or appetizer that's ready in 30 minutes!
When making homemade french fries, I prefer using sweet potatoes because of their subtle sweetness, but also because of the extra nutrition and fiber they provide.
Japanese sweet potatoes are a great variety to use when making fries, as they're a sturdier, starchier, and slightly sweeter cousin to the "regular" kind. In this recipe, they get tossed in oil, garlic, rosemary, and salt to create crispy fries that are served with a garlic-rosemary mayo.
They make a delicious appetizer, side dish, or even main entrée when all you want for dinner is french fries and beer.
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⭐️ Why This Recipe Is The Best
- Just 5 simple and pantry-friendly ingredients
- Crunchy, salty, and slightly sweet
- Makes an excellent snack or side dish
- Quick and easy - ready in 30 minutes!
🥔 Ingredient Notes
- Japanese sweet potatoes - These potatoes have white flesh and darker purple skin; they are denser, sweeter, and starchier than orange sweet potatoes.
- Fresh rosemary - Adds lovely aromatics and pairs well with garlic.
- Mayonnaise - an underrated condiment for french fries, but oh-so good.
📝 Variations & Substitutions
- Dried rosemary. Substitute for fresh rosemary but be sure to only use ⅓ of the amount, as it's more concentrated.
- Orange sweet potatoes. You can use "regular" sweet potatoes for this recipe as well!
- Garlic powder. I highly recommend using fresh garlic to get optimal flavor, but garlic powder will work, too.
- Change up the seasoning. I love garlic-rosemary fries, but you could also toss your fries in: chili powder, paprika, cumin, or cinnamon & nutmeg (for dessert fries!)
🔪 How To Make This Recipe
*See recipe card below for printable instructions
Preheat oven to 425 degrees F.
In a large bowl, toss cut sweet potatoes with oil, garlic, rosemary, and salt. Spread the potatoes in a single layer on a baking sheet.
Bake for 15 minutes, until golden on the bottom. Use a spatula to flip potatoes and bake for an additional 10-15 minutes, until they are evenly crispy and browned.
Make the Garlic-Rosemary Mayo: In a small bowl, combine mayonnaise with the rosemary, garlic, and salt.
After removing from the oven, sprinkle with flaky sea salt. Serve with garlic-rosemary mayo.
👩🏼🍳 Expert Tips
- Cut your sweet potatoes thinner so they cook faster and get nice and crispy.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Place in a preheated 350 degree F oven for 10-15 minutes, until heated through.
- How to serve: Serve sweet potato fries as an appetizer or accompaniment to a hearty sandwich, like garlic grilled cheese or chicken focaccia sandwich.
💬 Frequently Asked Questions
Japanese sweet potatoes are a sturdier and starchier cousin to the "regular" kind. While both are very healthy, the most obvious difference is their color: Japanese sweet potatoes are purple and regular are orange on the outside.
There are two important factors in making crispy fries: a hot oven and cutting potatoes thin to increase the surface area. If you do both of these (as we do in this recipe), you will have crispy fries!
In this recipe, they are tossed with oil, garlic, rosemary, and salt. They're baked in a preheated 425 degrees F. oven for around 30 minutes, until they are evenly crispy and browned, and served with a garlic-rosemary mayo.
🍔 Related Recipes
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Roasted Japanese Sweet Potato Fries Recipe
Equipment
- baking sheet
- large bowl
- small bowl
Ingredients
- 3 medium Japanese sweet potatoes, scrubbed and cut into ½-inch thick matchsticks
- 3 Tablespoons olive oil (or any neutral cooking oil)
- 1 teaspoon garlic powder
- 1 Tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- flaky sea salt (optional)
For the Garlic-Rosemary Mayo:
- 2 Tablespoons mayonnaise
- 1 teaspoon fresh rosemary, chopped
- 1 garlic clove, minced
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss cut sweet potatoes with oil, garlic, rosemary, and salt.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 15 minutes, until golden on the bottom. Use a spatula to flip potatoes and bake for an additional 10-15 minutes, until they are evenly crispy and browned.
- Make the Garlic-Rosemary Mayo: In a small bowl, combine mayonnaise with the rosemary, garlic, and salt.
- After removing sweet potato fries from oven, sprinkle with flaky sea salt. Serve with garlic-rosemary mayo.
Notes
- Cut your sweet potatoes thinner so they cook faster and get nice and crispy.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Place in a preheated 350 degree F oven for 10-15 minutes, until heated through.
Sonya
I loved the sweet and savory combination of these fries! We had some leftover chipotle mayo for dipping, and it was a great pairing.
Gastronotherapy
That sounds delicious, Sonya! So glad you enjoyed these fries!