Sweet potato fries



Serves 4


  • 4 large sweet potatoes, peeled
  • Large bowl of cold water
  • 1 teaspoon sumac
  • 1 teaspoon tumeric
  • 1 teaspoon fresh or dried rosemary, chopped
  • Drizzle of rapeseed oil
  • Large pinch of Maldon Sea salt


Prep time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

Sweet potato fries

Roasted sweet potato fries are the perfect comfort food. By soaking them for 20 minutes in cold water first, you release the starch, making them crisp up more on the outside and keeping them fluffy on the inside. It also means you use less oil when roasting them. Personally, I prefer roasting than deep-frying any kind of chip… less mess in the kitchen and more time to crack on with other things.


Preheat the oven to 200/400/gas 6.

Thin fries work best here to get the crispy-on-the-outside, fluffy-on-the-inside effect. Using a large sharp knife, cut the potatoes vertically into 1 cm slices. Stack the slices on top of each other and cut vertically again so you end up with 1 cm cubed fries. Place them in the water for 20 minutes.

Drain the fries and shake off the excess water. Place the fries on a large roasting tray lined with baking parchment – if you can, try to keep them as a single layer as this will give you crispiest fries. Otherwise, they end up steaming each other rather than roasting, and they might become soggy.

Add the oil, spices, rosemary and salt and give it a good stir. Cook in the oven for 25-30 minutes or until crisp. They do burn quite easily, so keep an eye on them and turn every now and again.

Serve with either a minty tzatsiki or Greek yoghurt with sumac, paprika, sweet chilli and lemon.



Sweet potato fries are a fantastic anchor to go with a variety of meals. They are highly nutritious and a great source of fibre, vitamins and minerals. Your gut will thank you every time you make the switch from regular potato to sweet potato fries!

No Comments

Post A Comment