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Recipe

Savory Kumara Fries Recipe

Crisp-edged, cozy, and seasoned like you mean it. These baked kumara fries come with a punchy garlic herb salt and an optional quick dip you can stir together while they roast.

Author By Matt Campbell
4.8
A real photo of crisp baked kumara fries piled on a parchment-lined sheet pan with a small bowl of creamy dipping sauce on the side
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Kumara fries are what I make when I want comfort food that still feels a little bright and alive. Kumara, also known as sweet potato in many places, has this natural caramel vibe that gets ridiculously good when you push it toward crisp edges and savory seasoning. Think cozy carbs with a crackly exterior and a soft center that practically begs for a dip.

This recipe keeps ingredients easy, instructions clear, and the vibe relaxed. The big wins here are: a quick soak to help with crispness, a smart starch trick, and a savory spice blend that leans garlicky, herby, and just a little smoky. Make them for a weeknight dinner, a movie situation, or the kind of snack dinner that makes you feel like you cracked the code.

A real photo of kumara fries being tossed in a mixing bowl with olive oil, cornstarch, and savory spices

Why It Works

  • Crisp edges without deep frying: A brief soak, thorough drying, and a touch of cornstarch helps the outside go crackly in the oven.
  • Big savory flavor: Garlic powder, smoked paprika, and dried herbs pull kumara firmly into “fries” territory, not dessert territory.
  • Low-drama method: One bowl, one sheet pan, and simple timing. Flip once, then let the oven do the heavy lifting.
  • Flexible for real life: Works with orange, gold, or red kumara. Spice level is adjustable and the dip is optional but highly encouraged.

Pairs Well With

Storage Tips

Fries are best fresh, but leftovers can still be really good if you reheat them the right way.

  • Fridge: Store cooled fries in an airtight container for up to 4 days. Line with a paper towel if they are very moist.
  • Reheat (best): Bake at 425°F for 8 to 12 minutes on a sheet pan, flipping once. Or air fry at 400°F for 4 to 7 minutes, shaking halfway.
  • Microwave: It will soften them. If you must, microwave to warm through, then crisp in a hot skillet for a minute or two.
  • Freezer: Not my favorite for texture, but doable. Freeze in a single layer on a tray, then bag for up to 2 months. Reheat from frozen at 425°F until hot and crisp, about 15 to 20 minutes.
  • Dip storage: Keep any creamy dip in a sealed container in the fridge for up to 5 days.

Common Questions

Is kumara the same as sweet potato?

In many regions, yes. Kumara commonly refers to sweet potato varieties, especially in New Zealand. The flavor and moisture level can vary a bit by color and type, but this method works across the board.

Why soak the fries first?

Soaking pulls off some surface starch, which can help the fries crisp instead of steaming. If you are short on time, skip it and lean harder on drying well and using cornstarch.

Can I make these in an air fryer?

Yes. Cook at 380°F to 400°F in a single layer for about 12 to 18 minutes, shaking every 5 minutes. Depending on your air fryer, you might need to cook in batches for best crispness.

Why cornstarch?

Cornstarch creates a thin, dry coating that browns and crisps in the oven. Arrowroot starch works similarly. Flour is less crisp and can taste a little bready.

How do I keep them from getting soggy?

Do not crowd the pan, preheat the oven fully, and dry the fries thoroughly. Also, let them sit on the sheet pan for 2 to 3 minutes after baking so steam can escape before you pile them up.

Can I peel the kumara?

Totally. I usually leave the skin on for less prep and more texture, but peeling is fine. Either way, cut evenly so they cook at the same speed.

I started making kumara fries on nights when I wanted something snacky and warm but did not want to commit to a full production. The first time I nailed the crisp edges, I did that annoying thing where you eat one straight off the pan and immediately burn your mouth because patience is not a seasoning I keep stocked. Now it is my go-to side when dinner needs a little comfort and a little chaos. They feel cozy, but the savory spice blend keeps them from drifting into sweet territory, which is exactly where I want my fries to live.