Why You’ll Love This Herbed Sweet Potato Fries
- They’re the perfect texture. Forget the disappointment of limp, steamed fries. We use a simple technique to draw out excess moisture, which is the key to achieving a crispy exterior that gives way to a soft, fluffy interior. It’s a textural dream come true.
- The herby aroma is incredible. Using a mix of fresh rosemary and thyme transforms your kitchen into the coziest, most inviting space. The fragrance that wafts from the oven is honestly half the pleasure of making these.
- They’re surprisingly versatile. These fries are far from a one-trick pony. They can be a side for a juicy burger, a base for a nourishing bowl, or even a snack all on their own with a creamy dip. They adapt to whatever meal you’re creating.
- They feel like a treat, but are packed with goodness. We’re roasting, not deep-frying, which means you get all the satisfaction of a delicious fry without the grease. The natural sweetness of the potato really shines through, complemented by the savoury herbs.
Ingredients & Tools
- 2 large sweet potatoes (about 900g total), peeled
- 1 ½ tbsp olive oil or avocado oil
- 1 tbsp cornflour or arrowroot powder
- 1 tsp fine sea salt, plus more for finishing
- ½ tsp garlic powder
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme
Tools: A large baking sheet, parchment paper or a silicone baking mat, a large mixing bowl, a sharp knife, and a mandoline (optional but helpful).
You’ll notice I specify cornflour—this is our secret weapon for crispiness. It creates a thin, protective layer that helps the outside get beautifully golden. And please, for the best flavour, try to use fresh herbs. Dried just won’t give you that vibrant, aromatic punch we’re after.
Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Before You Start: Tips & Ingredient Notes
- Choose your potatoes wisely. Look for sweet potatoes that are firm and heavy for their size, with smooth, taut skin. Avoid any with soft spots or sprouts, as they can be starchy and less sweet.
- The cornflour is non-negotiable for crispiness. Honestly, don’t skip it! This little bit of starch is what makes the difference between a good fry and a great one. It absorbs any remaining surface moisture and encourages browning without burning the herbs.
- Why fresh herbs? When dried herbs are baked for this long, they can become bitter. Fresh rosemary and thyme hold up beautifully, releasing their oils slowly and infusing the fries with a gentle, earthy fragrance that dried herbs simply can’t match.
- Cutting for success. The trick is to cut your fries into even-sized batons, about 1cm thick. If they’re too thin, they’ll burn; too thick, and they’ll steam instead of roast. A mandoline with a fry-cutting attachment makes this task incredibly quick and uniform.
How to Make Herbed Sweet Potato Fries
Step 1: First, preheat your oven to 220°C (200°C fan)/425°F/Gas 7. This is a hot oven, and that high heat is crucial for getting that initial blast of heat to start the crisping process. While it’s heating, line your large baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup an absolute breeze.
Step 2: Now, let’s prep the star of the show. Peel your sweet potatoes and slice them into even, 1cm-thick fry-shaped batons. The more uniform they are, the more evenly they’ll cook. Place all the cut fries into your large mixing bowl and cover them with cold water. Let them sit for about 10 minutes. This is a game-changer—it washes away excess surface starch, which helps them crisp up instead of getting gummy.
Step 3: After their bath, drain the fries and then pat them completely dry with a clean kitchen towel or paper towels. This is the most important step for crispiness! Any remaining water will just create steam in the oven. You want them bone-dry. Once dry, return them to the dry mixing bowl.
Step 4: Drizzle the olive oil over the fries. Then, sprinkle the cornflour, salt, garlic powder, and black pepper over the top. Now, use your hands to toss everything together—really get in there and massage the mixture onto every surface of each fry. You’ll notice the cornflour will create a faint, dusty coating. That’s exactly what you want to see!
Step 5: Arrange the fries in a single layer on your prepared baking sheet. Make sure they aren’t touching or overcrowded. If they’re piled on top of each other, they’ll steam instead of roast. If necessary, use two baking sheets. This ensures the hot air can circulate around each fry, giving you an all-over crisp.
Step 6: Roast for 15 minutes. Then, carefully remove the tray from the oven and flip each fry. This promotes even browning on both sides. They might still feel a bit soft at this point—that’s perfectly normal. Return the tray to the oven for another 10-15 minutes, until the edges are crispy and caramelised.
Step 7: As soon as the fries come out of the oven, immediately sprinkle them with the finely chopped fresh rosemary and thyme. The residual heat will wake up the herbs, releasing their incredible aroma and gently wilting them onto the fries. Give the tray a gentle shake to distribute the herbs, and finish with an extra pinch of sea salt if you like.
Serving Suggestions
Complementary Dishes
- Classic Beef or Black Bean Burger — These fries are the ultimate upgrade from standard potato fries. Their sweetness and herbal notes cut through the richness of a burger beautifully.
- Grilled Halloumi or Tofu Steaks — For a vegetarian feast, the salty, squeaky texture of halloumi or a well-seasoned tofu steak is a fantastic contrast to the sweet, soft interior of the fries.
- A Simple Green Salad with a Zesty Vinaigrette — The freshness of a sharp, lemony salad balances the earthy, roasted flavours and cleanses the palate between bites.
Drinks
- A Crisp, Cold Lager or Pale Ale — The carbonation and slight bitterness of a good beer are a classic pairing that cuts through the oil and complements the savoury herbs.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, making each fry taste as good as the first.
- An Unoaked Chardonnay — A wine with a little acidity and citrus notes won’t fight the sweetness of the potatoes and will highlight the herbal flavours.
Something Sweet
- Dark Chocolate Avocado Mousse — The deep, rich bitterness of dark chocolate is a stunning follow-up to the sweet and savoury notes of the fries, and the creamy mousse texture is a lovely contrast.
- Grilled Peaches with a Drizzle of Honey — Continuing the theme of caramelised sweetness, warm grilled peaches feel like a natural, light, and elegant dessert to end the meal.
- A Simple Berry Sorbet — The bright, sharp fruitiness of a raspberry or lemon sorbet is the perfect palate-cleanser after a satisfying and earthy meal.
Top Mistakes to Avoid
- Mistake: Skipping the water soak. I know it’s tempting to rush, but this step is vital for removing excess starch. If you skip it, the fries are much more likely to be sticky and soft rather than crisp.
- Mistake: Not drying the fries thoroughly. Water is the enemy of crispiness. If you put wet fries in the oven, they will steam. Take the extra minute to pat them completely dry—it makes all the difference.
- Mistake: Overcrowding the baking sheet. If the fries are piled on top of each other, they’ll steam each other instead of roasting. They need their personal space to get crispy! Use two trays if you need to.
- Mistake: Adding the herbs before baking. If you add the delicate fresh herbs at the beginning, they will burn in the hot oven and turn bitter. The trick is to add them at the very end so they just wilt and release their fragrance.
Expert Tips
- Tip: For extra crispiness, use an oven-safe wire rack. Place the rack on your baking sheet and arrange the fries on top. This allows hot air to circulate underneath the fries as well, resulting in an all-over, shatteringly crisp exterior.
- Tip: Don’t be shy with the salt. Sweet potatoes can handle and really benefit from a generous amount of seasoning. The salt enhances their natural sweetness and balances the herbs. A flaky sea salt at the end adds a wonderful texture.
- Tip: Experiment with other herb combinations. While rosemary and thyme are a classic duo, don’t be afraid to try others. Fresh sage chopped with a little smoked paprika is wonderful, or a mix of oregano and marjoram for a more Mediterranean vibe.
- Tip: Make a big batch for meal prep. These fries reheat surprisingly well in a hot oven or air fryer. They may not be *quite* as perfect as fresh, but they’re still delicious for a quick lunch alongside a salad or in a wrap.
FAQs
Can I make these in an air fryer?
Absolutely! An air fryer is a fantastic tool for these fries. The method is similar: soak, dry, and toss with oil and cornflour. Cook at 200°C (400°F) for about 15-20 minutes, shaking the basket halfway through. They might cook a bit faster, so keep an eye on them after the 12-minute mark. The concentrated hot air gives them a really great, crispy texture.
Why are my fries still soggy?
The most common culprits are not drying them well enough after soaking, overcrowding the pan, or an oven that isn’t hot enough. Make sure you’ve ticked all those boxes. Also, all ovens vary, so yours might need a few extra minutes. If they’re still soft, you can pop them back in for another 5 minutes to see if that crisps them up.
Can I use dried herbs instead?
You can, but the flavour and result will be different. If you must, use about one-third of the amount (since dried herbs are more potent) and add them with the oil at the beginning. Be aware they might darken significantly. For the best, freshest flavour, fresh is always the way to go here.
How do I store and reheat leftovers?
Let the fries cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 200°C (400°F) oven for 5-10 minutes, or in an air fryer for 3-5 minutes. This will bring back much of their crispiness. The microwave will make them soft and steamy.
Can I prepare the fries ahead of time?
You can do the prep up to a day in advance! After cutting and soaking, pat the fries dry and store them in a container or zip-top bag in the fridge. When you’re ready to cook, just toss them with the oil and seasonings and roast. This is a great time-saver for a dinner party.
Herbed Sweet Potato Fries
Crispy, herbed sweet potato fries recipe! My secret method for perfect oven-baked fries with fresh rosemary & thyme. A game-changing side dish that's easy & delicious.
Ingredients
Ingredients
-
2 large sweet potatoes (about 900g total, peeled)
-
1 ½ tbsp olive oil or avocado oil
-
1 tbsp cornflour or arrowroot powder
-
1 tsp fine sea salt (plus more for finishing)
-
½ tsp garlic powder
-
¼ tsp freshly ground black pepper
-
1 tbsp fresh rosemary (finely chopped)
-
1 tbsp fresh thyme (finely chopped)
Instructions
-
First, preheat your oven to 220°C (200°C fan)/425°F/Gas 7. This is a hot oven, and that high heat is crucial for getting that initial blast of heat to start the crisping process. While it's heating, line your large baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup an absolute breeze.01
-
Now, let's prep the star of the show. Peel your sweet potatoes and slice them into even, 1cm-thick fry-shaped batons. The more uniform they are, the more evenly they'll cook. Place all the cut fries into your large mixing bowl and cover them with cold water. Let them sit for about 10 minutes. This is a game-changer—it washes away excess surface starch, which helps them crisp up instead of getting gummy.02
-
After their bath, drain the fries and then pat them completely dry with a clean kitchen towel or paper towels. This is the most important step for crispiness! Any remaining water will just create steam in the oven. You want them bone-dry. Once dry, return them to the dry mixing bowl.03
-
Drizzle the olive oil over the fries. Then, sprinkle the cornflour, salt, garlic powder, and black pepper over the top. Now, use your hands to toss everything together—really get in there and massage the mixture onto every surface of each fry. You'll notice the cornflour will create a faint, dusty coating. That's exactly what you want to see!04
-
Arrange the fries in a single layer on your prepared baking sheet. Make sure they aren't touching or overcrowded. If they're piled on top of each other, they'll steam instead of roast. If necessary, use two baking sheets. This ensures the hot air can circulate around each fry, giving you an all-over crisp.05
-
Roast for 15 minutes. Then, carefully remove the tray from the oven and flip each fry. This promotes even browning on both sides. They might still feel a bit soft at this point—that's perfectly normal. Return the tray to the oven for another 10-15 minutes, until the edges are crispy and caramelised.06
-
As soon as the fries come out of the oven, immediately sprinkle them with the finely chopped fresh rosemary and thyme. The residual heat will wake up the herbs, releasing their incredible aroma and gently wilting them onto the fries. Give the tray a gentle shake to distribute the herbs, and finish with an extra pinch of sea salt if you like.07
