Crispy Air Fryer Sweet Potato

I discovered the magic of air fryer sweet potato fries on a Tuesday afternoon when my teenager refused to eat yet another batch of regular fries. The first time I tossed these golden batons in cornstarch and paprika, the kitchen filled with this incredible smell—earthy and slightly smoky—and I knew I'd stumbled onto something special. Now they're the first thing that disappears from our dinner table, and honestly, I make them at least twice a week.

Last month, my friend Sarah came over complaining about her diet restrictions, and I made these as a side dish. She ate half the basket before the main course arrived and asked for the recipe before dessert—that's when I knew these weren't just a quick weeknight solution, they were genuinely craveable.

Ingredients

• Sweet Potatoes: Two large ones (about 600g) peeled and sliced into 1/4-inch fries—the thickness is honestly the secret because too thin and they burn, too thick and they stay soft inside.
• Olive Oil: Two tablespoons to create that golden exterior and help the seasoning stick.
• Cornstarch: One teaspoon does something almost magical, creating a crispy shell that regular recipes can't achieve.
• Smoked Paprika: One teaspoon for that warm, slightly charred flavor that makes people ask what you're doing differently.
• Garlic Powder: Half a teaspoon keeps things savory and interesting without overpowering the natural sweetness.
• Salt and Black Pepper: Half a teaspoon salt plus more for finishing, and a quarter teaspoon pepper for balance.

Instructions

Preheat and Prepare:

Set your air fryer to 200°C (400°F) and let it heat for 3 minutes while you're cutting your potatoes. This matters because it ensures even cooking right from the start.

Coat with Cornstarch:

Toss your cut fries with cornstarch in a large bowl, making sure every piece gets coated. This step is what creates that incredible crispy exterior everyone raves about.

Add Oil and Mix:

Drizzle the olive oil over the fries and toss everything together until they're glistening. You'll notice how the oil helps the fries brown beautifully.

Season Generously:

Sprinkle in the paprika, garlic powder, salt, and pepper, then toss until every single fry is seasoned. Taste a tiny piece of raw potato if you want—it should taste almost good enough to eat raw.

Arrange in Basket:

Spread the fries in a single layer in your air fryer basket, leaving a little space between them so hot air can circulate. If you're making a big batch, cook in two rounds rather than crowding them.

Air Fry Until Golden:

Cook for 15 to 18 minutes, shaking the basket halfway through so everything crisps up evenly. You'll see them turn this gorgeous golden brown color—that's when you know they're ready.

Finish and Serve:

Remove them immediately and sprinkle with a little extra salt while they're still hot. Serve right away with whatever sauce you're in the mood for.

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There's something deeply satisfying about pulling open that air fryer drawer and seeing perfectly golden fries ready to go. It's the kind of small kitchen victory that makes you feel like you've got everything figured out, even when you absolutely don't.

The Cornstarch Secret

Most people skip the cornstarch thinking it's unnecessary, but it's actually what separates these from ordinary air fryer fries. When cornstarch heats up in the air fryer, it creates a thin, crispy shell that locks in the moisture inside while the outside becomes almost shatteringly crunchy. I tried making them without it once to save two seconds, and the difference was immediate—they were good, but not great. Now I never skip this step.

Perfect Dipping Sauce Pairings

While these are incredible with plain ketchup, I've discovered that a spicy aioli made with mayo and sriracha takes them somewhere else entirely. You can also whip up a quick garlic mayo by mixing mayo with minced garlic and a squeeze of lemon, or go traditional with ranch seasoning mixed into Greek yogurt for something tangy and creamy. The paprika seasoning is bold enough to stand up to almost any sauce, so don't be afraid to experiment.

Make-Ahead Strategies

If you're planning ahead, soak your cut fries in cold water for 30 minutes before seasoning and cooking—this removes excess starch and actually helps them crisp up even more. Pat them completely dry before tossing with cornstarch, because any leftover moisture will steam them instead of crisping them. You can also season them a few hours ahead and keep them in the fridge until you're ready to cook, though I've found they taste best when cooked the same day they're seasoned.

• For extra crispiness, shake the basket every five minutes instead of just halfway through.
• If you like your fries extra spicy, swap the smoked paprika for chili powder or add a pinch of cayenne pepper.
• Leftover fries reheat beautifully in the air fryer at 170°C for about four minutes.

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These fries have become my go-to answer whenever someone asks what's for dinner, and they're proof that simple, well-seasoned food cooked properly can compete with anything fancy. Once you master these, you'll keep making them.

Common Recipe Questions

→ How do I get the fries extra crispy?

Coat fries evenly with cornstarch and avoid overcrowding the air fryer basket to allow proper airflow, ensuring a crisp texture.

→ Can different seasonings be used?

Yes, smoked paprika can be swapped with chili powder or cayenne for a spicier flavor profile.

→ Should fries be soaked before cooking?

Soaking cut fries in cold water for 30 minutes helps remove excess starch and can improve texture when dried thoroughly.

→ What oil works best for coating the fries?

Olive oil is recommended for a balance of flavor and crispiness, but other cooking oils with high smoke points can be used.

→ How long should sweet potato fries cook in the air fryer?

Cook the fries at 200°C (400°F) for 15 to 18 minutes, shaking the basket halfway to ensure even crisping.