Baked Sweet Potato Fries with Garlic Aioli

Sweet potato fries baked until caramelised at the edges, finished with a pinch of seasoning and served with a punchy, creamy garlic aioli for dunking.

Ingredients

• 2 medium sweet potatoes (about 700 g / 1.5 lb), scrubbed and dried
• 2 tbsp olive oil (or other neutral oil)
• 1 tbsp cornstarch
• 1 tsp paprika (smoked or regular)
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt (or 1/2 tsp fine salt), plus more to finish
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 small garlic clove, finely grated (or 1/2 clove for milder)
• 1 tbsp lemon juice (or 2 tsp vinegar)
• 1 tbsp olive oil (optional, for a silkier aioli)
• Pinch of salt and black pepper

Method

• 1

  Step 1: Preheat + set up trays

  Preheat oven to **220°C / 425°F** (200°C fan). Line a large baking tray with parchment paper. (Use two trays if needed so the fries aren’t crowded—crowding = steaming.)

• 2

  Step 2: Cut the fries

  Slice sweet potatoes into fries about **1 cm / 1/2-inch** thick. Try to keep them similar in size so they cook evenly.

• 3

  Step 3: Starch for crispiness

  Place fries in a large bowl. Sprinkle over **cornstarch** and toss until every fry looks lightly dusted (no dry clumps). This thin coating helps create a crisp, slightly craggy exterior.

• 4

  Step 4: Season + oil

  Add **oil, paprika, garlic powder, salt, and pepper**. Toss very well for 20–30 seconds until the fries look evenly coated and slightly “tacky”.

• 5

  Step 5: Bake

  Spread fries out in a single layer with space between them. Bake for **15 minutes**, then flip/turn them (use a spatula). Bake another **8–12 minutes** until the edges are **deep golden** and the tips look **caramelised**.

• 6

  Step 6: Make the garlic aioli

  While fries bake, mix **mayonnaise, grated garlic, lemon juice, (optional) olive oil, salt and pepper**. Taste and adjust: more lemon for brightness, more salt to make it “pop”, or a tiny extra garlic if you want it bolder.

• 7

  Step 7: Finish + serve

  Let fries rest on the tray for **2 minutes** (they firm up slightly). Sprinkle with a pinch of extra salt and serve warm with the garlic aioli for dipping.

Tips

• **Crispier fries without frying:** Don’t skip the **cornstarch**, and avoid overcrowding the tray. If you have a wire rack, you can bake on it set over the tray to improve airflow.
• **Garlic strength control:** Grating garlic makes it strong and spicy; for a gentler flavour, finely mince it and let the aioli sit **10 minutes** before serving.
• **No lemon?** Use **vinegar** (white or apple cider) instead—start with **2 tsp**, then adjust.
• **Make-ahead:** Aioli can be made **up to 3 days ahead** (covered, refrigerated). Fries are best fresh, but leftovers re-crisp well in a **220°C / 425°F** oven for **6–8 minutes**.
• **Serve with:** A sprinkle of extra paprika on the aioli, or a side of sliced cucumbers/tomatoes for a light snack plate.

Nutrition (per serving, estimate)