Air Fryer Sweet Potato Fries

My air fryer changed everything the moment I realized sweet potatoes belonged in it. I was standing in my kitchen on a random Tuesday, staring at these beautiful orange potatoes and thinking there had to be a way to make them crispy without drowning them in oil. Twenty minutes later, I pulled out golden, crunchy fries that tasted like they came from a restaurant—except they were somehow better because they were mine. The garlic aioli was an afterthought, something I threw together while the basket was still hot, and it became the reason I make these constantly.

I made these for my sister's surprise dinner party last spring, and they became the unexpected star of the evening. Everyone was so focused on the main course that nobody expected these fries to be the thing people actually talked about afterward. She's asked me to bring them to every gathering since, and honestly, I don't mind—there's something satisfying about being known for something this good that took almost no time.

Ingredients

• Sweet potatoes (2 large, about 800g): The starch matters here—look for ones that feel dense and heavy for their size, which means less water and better frying potential.
• Olive oil (2 tablespoons): This isn't enough to be heavy, which is the entire point; the air fryer does the work instead.
• Smoked paprika (1 teaspoon): This gives you that subtle depth that makes people ask what spice you used—it's the secret ingredient that sounds fancier than it is.
• Garlic powder (1/2 teaspoon): Fresh garlic burns in the air fryer, but powder stays gentle and develops a toasty flavor.
• Fine sea salt (1/2 teaspoon): The finer grain helps it stick to the fries instead of sliding off.
• Black pepper (1/4 teaspoon): Just enough to remind your taste buds it's there.
• Cornstarch (1 tablespoon, optional): This is the thing that changed my game—it creates extra crispiness by helping moisture evaporate faster.
• Mayonnaise (1/2 cup): Buy decent mayo; cheap stuff makes the aioli taste thin and watery.
• Garlic (1 clove, minced or grated): Raw here means it stays bright and punchy, not mellow like cooked garlic.
• Lemon juice (1 teaspoon): This cuts through the richness so the aioli doesn't sit heavy on your tongue.
• Dijon mustard (1/2 teaspoon): The tanginess that makes you want another fry.

Instructions

Cut and prepare the sweet potatoes:

Peel them with a vegetable peeler or knife—I find the peeler creates less waste—and cut them into fries roughly 1/4-inch thick. Uneven thickness is fine; just try to keep them somewhat consistent so they cook at the same rate.

Soak away the starch:

Drop those fries into a bowl of cold water and walk away for 20 minutes. This step seems pointless until you taste the difference in crispiness, which is dramatic and worth the wait.

Dry them thoroughly:

Drain the water and pat each batch with a clean kitchen towel until they're genuinely dry—moisture is the enemy of crispiness. This takes longer than you think but makes all the difference.

Season and coat:

Toss the fries in a bowl with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using. Make sure everything is evenly distributed—use your hands if you need to, which is honestly more satisfying anyway.

Preheat the air fryer:

Set it to 200°C (400°F) and let it heat for 3 minutes. This matters more than most people think because a properly heated basket crisps things faster.

Arrange in a single layer:

Pour the fries into your air fryer basket in one layer without crowding. If they overlap too much, they'll steam instead of fry; if this happens, cook in two batches without guilt.

Cook and shake:

Air fry for 15-20 minutes, shaking the basket halfway through. You'll know they're done when the edges are dark golden and a fork pierces them easily.

Make the aioli while they cook:

Mix mayo, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Taste it and adjust—more garlic if you're feeling bold, more lemon if it needs brightness.

Serve immediately:

Hot fries and room-temperature aioli is the only way. They stay crispy for about ten minutes, so time this right or be prepared to reheat them in the air fryer for 2-3 minutes if you're being strategic.

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There was this moment when my youngest asked if we could have these for dinner instead of the actual dinner, and I realized I'd created something that went beyond being a side dish. Now it's the thing they request on hard days, and making it feels like a small gesture of love wrapped in crispy potato and garlic.

The Cornstarch Question

I resisted cornstarch for years because it felt like cheating, like I wasn't a real cook if I needed help from a starch to get crispy fries. Then I finally tried it and felt ridiculous for wasting time. The science is simple—cornstarch absorbs moisture faster than the potato itself, which means crispier edges and a fluffier inside. It's not cheating; it's using what you know to get better results.

Aioli Variations That Work

The basic aioli is perfect, but I've learned that it's flexible enough to bend without breaking. Roasted garlic makes it mellow and almost sweet, smoked paprika added to the mayo gives it depth, and a tiny pinch of cayenne adds a warmth that sneaks up on you. Greek yogurt actually does work as a lighter substitute, though it's tangier and less rich—use it if that's your preference, not as a replacement but as its own thing.

Storage and Reheating

Leftover fries are sad unless you know how to resurrect them. The air fryer is honestly your best friend here—two minutes at 180°C brings back the crispiness without drying them out. The aioli keeps covered in the fridge for three days, and yes, you'll definitely have aioli left over, which is why the extra bowl always finds its way into other meals.

• Reheat leftover fries in the air fryer for 2-3 minutes at 180°C rather than the microwave, which will make them rubbery.
• Store fries in an airtight container with a paper towel to absorb moisture, though they're best eaten fresh.
• Make extra aioli because you'll dip everything—vegetables, crackers, even spoons when nobody's looking.

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These fries taught me that sometimes the best dishes are the simplest ones, made better by paying attention to the details that don't seem to matter until you taste them. They're proof that cooking doesn't have to be complicated to be genuinely good.