Recipe

Bright & Herbal Sweet Potato Fries

Crisp-edged baked sweet potato fries tossed in lemon zest and a punchy herb blend, with a creamy green sauce for dipping.

By Matt Campbell

•

4.8

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Sweet potato fries have two personalities. One is the soft, sweet, slightly floppy version that tastes like it wants to be dessert. The other is the one we are making today: crisp edges, savory seasoning, and a bright, herby finish that makes you keep reaching for “just one more.”

This recipe is my weeknight cheat code when I want something cozy but not heavy. We roast the fries hot and fast, then hit them with lemon zest and herbs right when they come out so everything smells like a garden after a rainstorm. The dip is a quick green sauce situation you can whisk together in a few minutes while the fries roast.

Why It Works

Crispier fries without deep frying: a little cornstarch plus plenty of space on the pan helps the edges brown instead of steam.
Bright, not sugary: lemon zest and a touch of acidity keep sweet potatoes from tasting one-note.
Herbs that actually pop: fresh herbs go on after roasting so they stay vibrant and aromatic.
A dip that makes sense: creamy, tangy, and green, with enough garlic to keep things interesting.

Pairs Well With

Storage Tips

Best truth: these fries are at their peak fresh. But leftovers can still be really good if you reheat them the right way.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.
If you can, keep extra sauce in a separate container for up to 5 days.

Food safety note: keep everything refrigerated and discard if you notice any off smells, mold, or a weird texture.

Reheating for crisp edges

Oven or toaster oven: 425°F for 8 to 12 minutes on a sheet pan until sizzling at the edges.
Air fryer: 380°F for 4 to 6 minutes, shaking once.
Skip the microwave unless you are fine with “soft and sweet” energy.

Freezing

I do not love freezing cooked sweet potato fries because they tend to get a little mealy. If you want to prep ahead, cut the fries and store them submerged in cold water in the fridge for up to 24 hours. Drain and dry very well before roasting.

Common Questions

How do I keep sweet potato fries from getting soggy?

Three things: dry them well, use a little cornstarch, and do not overcrowd the pan. If they are touching, they steam. If they have space, they roast.

Do I have to peel the sweet potatoes?

Nope. If the skins look good, scrub them well and keep them. Skin-on fries get extra texture and a slightly earthier flavor that works great with herbs.

Can I make these in an air fryer?

Yes. Cook at 380°F for 12 to 16 minutes total, shaking every 5 minutes. Work in batches so air can circulate.

What herbs work best?

Parsley and dill are my favorites here. Cilantro is great if you are a cilantro person. Basil is also nice, but add it at the very end because it bruises easily.

Why add the lemon zest after baking?

Zest is basically lemon perfume. High heat can mute it, so adding it at the end keeps it bright and punchy.

My oven runs hot. Any tips?

If you use convection or your oven tends to brown fast, try 425°F and start checking a few minutes early. You are looking for browned edges and tender centers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (a half-sheet pan is ideal)
Parchment paper (optional, helps with cleanup)
Large mixing bowl
Sharp knife and cutting board
Microplane or fine grater (for lemon zest)
Small bowl and whisk (for sauce)

I started making these when I realized my “healthy side” was basically just sweet potato fries that tasted like disappointment. The fix was not more steps. It was smarter flavor. The second the fries come out, I treat them like a finishing-salt moment: lemon zest, herbs, a pinch more salt, and suddenly the whole tray tastes alive. Now it is my go-to when I need something snacky for a movie night, or when dinner feels one-note and I want a bright little sidekick to save the day.

Bright & Herbal Sweet Potato Fries

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 4

Ingredients

For the fries

2 large sweet potatoes (about 2 to 2 1/2 pounds), scrubbed (peeling optional)
2 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Zest of 1 lemon
1/3 cup finely chopped fresh herbs (parsley and dill are excellent)
1 to 2 teaspoons fresh lemon juice, to finish (optional but recommended)

Quick green dip (optional but highly encouraged)

1/2 cup plain Greek yogurt
1 tablespoon mayonnaise (optional for extra richness)
1 tablespoon olive oil
1 tablespoon lemon juice
1 small garlic clove, grated or very finely minced
2 tablespoons chopped fresh herbs (parsley, dill, and/or cilantro)
Pinch of salt and black pepper
1 to 2 teaspoons water, as needed to thin

Instructions

Heat the oven. Arrange a rack in the upper third of the oven and preheat to 450°F. (If you use convection or your oven runs hot, try 425°F.) Line a large rimmed sheet pan with parchment if you want easy cleanup.
Cut the fries. Slice sweet potatoes into sticks about 1/4 to 1/3 inch thick. Try to keep them similar in size so they cook evenly.
Dry and coat. Pat the fries very dry with a clean towel. In a large bowl, toss with olive oil. Sprinkle the 1 tablespoon cornstarch, salt, garlic powder, smoked paprika, and pepper over the fries and toss again until you do not see dry patches.
Spread out. Arrange fries on the sheet pan in a single layer with space between pieces. If you crowd the pan, they will steam. If you have to, use two pans.
Roast. Bake for 14 minutes, then flip and roast for 12 to 16 minutes more until browned at the edges and tender inside. Thicker-cut fries will want the full 16 minutes. (Some darker edges are a good thing here.)
Make the dip (while they roast). In a small bowl, whisk yogurt, mayo (if using), olive oil, lemon juice, garlic, herbs, salt, and pepper. Thin with a splash of water until it is dip-friendly. Taste and adjust with more lemon or salt.
Finish bright. As soon as fries come out, add lemon zest, chopped herbs, and a tiny squeeze of lemon juice if you want extra sparkle. Either toss gently right on the sheet pan, or transfer to a bowl and toss (especially helpful if you used parchment). Taste and add another pinch of salt if needed.
Serve. Pile into a bowl, bring the green dip, and do not be surprised if everyone starts hovering near the tray.

Nutrition information is estimated.

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