Baked, not fried, these rosemary sweet potato fries make a perfect side dish or a healthy, flavorful appetizer for any gathering. Make a large batch — they’re addictive and guests will be back for seconds.
Rosemary sweet potato fries
Rosemary sweet potato fries deliver rich flavor and satisfying texture while staying lighter than traditional deep-fried fries. Sweet potatoes are nutrient-dense and filling, loaded with beta-carotene and fiber, making them a wholesome choice for weeknight dinners or party snacks.
They’re widely available year-round, and I often reach for them when I need a quick, versatile ingredient. These fries are easy to prepare, roast up beautifully, and pair well with many mains and dips.
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How to make the perfect sweet potato fry
There are a few simple steps that make these fries crisp and flavorful:
- Soak the cut sweet potatoes in cold water for at least 30 minutes. This removes excess starch that can make fries limp and helps them crisp up in the oven.
- Pat the fries completely dry before roasting. Excess moisture steams the potatoes instead of allowing them to brown.
- Toss the fries in browned, rosemary-infused butter for a nutty, aromatic coating that caramelizes in the oven.
How to make the rosemary-infused butter
The rosemary-infused butter is the flavor backbone of this recipe. Melt butter in a small saucepan, add a rosemary sprig, and cook until the butter turns golden brown and develops a toasty, nutty aroma. Remove and discard the rosemary sprig, then pour the butter over the dried sweet potato sticks before roasting. The result is a deeply flavored, herb-scented coating that browns beautifully in the oven.
Can you fry sweet potato fries?
You can deep-fry sweet potato fries, but these oven-roasted fries get pleasantly crisp and taste almost like fried without the extra oil. Baking is an easier, healthier option that still delivers great texture when you follow the soaking and drying steps.
Roasted sweet potato fries
1. Cut the sweet potatoes into slices, then into matchstick-size fries.
2. Place the cut fries in a bowl and cover with cold water. Let soak for 30 minutes to remove excess starch.
3. In a small saucepan, combine butter, a rosemary sprig, Italian seasoning, and salt and pepper. Melt over medium heat, cooking until the butter browns slightly and smells nutty, about 3 minutes. Remove and discard the rosemary sprig.
4. Preheat the oven to 425°F (220°C). Drain the fries and pat them thoroughly dry with a clean kitchen towel or paper towels.
5. Arrange the fries in a single layer on a baking pan. Pour the browned rosemary butter over them and toss until evenly coated.
6. Roast in the preheated oven for about 35 minutes, flipping once or twice during baking, until the fries are golden and crisp at the edges.
7. Remove from the oven, season to taste with extra salt and pepper if needed, and serve hot.
Print the recipe
Rosemary sweet potato fries
Ingredients
- 2 sweet potatoes, scrubbed
- 4 Tbsp butter
- 1 rosemary sprig
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cut sweet potatoes into matchsticks. Place in a bowl and cover with cold water. Soak for 30 minutes.
- Combine butter, rosemary sprig, Italian seasoning, salt and pepper in a saucepan. Melt and brown the butter over medium heat, about 3 minutes. Discard the rosemary sprig.
- Preheat oven to 425°F (220°C). Drain and thoroughly pat dry the sweet potato sticks. Spread them in a single layer on a baking pan.
- Pour the browned butter over the fries and toss to coat. Roast for about 35 minutes, turning once or twice, until golden and crisp. Season to taste and serve immediately.
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