Crispy Air Fryer Sweet Potato Fries with Garlic Herb Dip
A simple and healthy recipe for crispy sweet potato fries cooked to perfection in the air fryer, paired with a flavorful garlic herb yogurt dip. Perfect as a side dish or snack, these fries deliver a satisfying crunch without the oil-heavy guilt of traditional frying.
Ingredients
2 medium sweet potatoes (peeled and cut into 1/4 inch thick fries)
1.5 tablespoons olive oil (extra virgin)
1 tablespoon cornstarch (for coating fries to increase crispiness)
1 teaspoon sea salt (or to taste)
0.5 teaspoon black pepper (freshly ground)
0.5 teaspoon garlic powder
0.5 cup plain Greek yogurt (for dip)
1 tablespoon fresh parsley (finely chopped, for dip)
1 tablespoon fresh chives (finely chopped, for dip)
1 clove garlic clove (minced, for dip)
1 teaspoon lemon juice (freshly squeezed, for dip)
0.25 teaspoon salt (for dip)
Instructions
Preheat the air fryer to 200°C (390°F) for 5 minutes to ensure even cooking and crispiness.
In a large bowl, toss the peeled and cut sweet potato fries with cornstarch until evenly coated. This step helps achieve a crispy exterior.
Drizzle the olive oil over the coated fries and sprinkle with sea salt, black pepper, and garlic powder. Toss again to distribute seasonings evenly.
Place the fries in the air fryer basket in a single layer, avoiding overcrowding for optimal air circulation. Cook at 200°C (390°F) for 12 minutes.
After 12 minutes, shake the basket or use tongs to flip the fries to promote even browning. Continue cooking for another 8-10 minutes until fries are golden and crispy.
While fries cook, prepare the garlic herb dip by combining Greek yogurt, minced garlic, chopped parsley, chives, lemon juice, and salt in a small bowl. Mix well and refrigerate until ready to serve.
Once fries are crispy and cooked through, transfer to a serving plate and serve immediately with the garlic herb dip on the side.
Equipment
air fryer
large mixing bowl
small mixing bowl
measuring spoons
knife
cutting board
tongs or spatula
Tips
For extra crispiness, soak the cut sweet potato fries in cold water for 30 minutes before drying thoroughly and proceeding with the recipe.
Avoid overcrowding the air fryer basket to ensure even cooking and maximum crispiness.
Use a food thermometer to check that sweet potatoes are tender inside; they should be soft when pierced with a fork.
If your air fryer runs hotter or cooler, adjust cooking time by a few minutes and monitor closely to prevent burning.
Substitutions
Use regular potatoes instead of sweet potatoes for classic fries.
For a dairy-free dip, substitute Greek yogurt with coconut yogurt or a vegan sour cream alternative.
Replace olive oil with avocado oil or another neutral oil with a high smoke point.
Add smoked paprika or cayenne pepper to the seasoning mix for a spicy kick.
Storage Instructions
Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 180°C (350°F) for 3-5 minutes to restore crispiness. Keep the dip refrigerated and consume within 3 days.
Make-Ahead and Freezing Tips
Ways to Change This Up
- Add smoked paprika or cayenne pepper to the fries before cooking to introduce a smoky or spicy flavor consistent with the recipe’s substitutions.
- Try different fresh herbs like basil or oregano in the garlic herb yogurt dip to vary the flavor while keeping it aligned with the original herb-based dip concept.
How this compares, and what to cook next
This recipe uses an air fryer set to 200°C to create evenly crispy sweet potato fries with less oil than traditional frying. The cornstarch coating draws out moisture, helping the fries develop a crisp layer. Preheating the air fryer and avoiding overcrowding the basket allows hot air to circulate properly for even cooking. This method cooks fries faster and more uniformly than baking in an oven.
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