Sweet Potato Fries Garlic Aioli (Print version)

Crispy golden fries paired with zesty garlic aioli, perfect for a flavorful, easy-to-make snack.

# What you’ll need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes, approximately 1.75 pounds
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon fine sea salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 1 tablespoon cornstarch, optional for enhanced crispiness

→ Garlic Aioli

08 - 0.5 cup mayonnaise
09 - 1 clove garlic, finely minced
10 - 1 teaspoon fresh lemon juice
11 - 0.5 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# Steps:

01 - Peel the sweet potatoes and cut into 0.25-inch thick fries, ensuring uniform thickness for even cooking.
02 - Place cut fries in a bowl of cold water and soak for 20 minutes. Drain thoroughly and pat completely dry with a clean kitchen towel.
03 - Toss dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch until evenly coated throughout.
04 - Preheat air fryer to 400°F for 3 minutes.
05 - Arrange fries in a single layer in the air fryer basket. Cook in batches if necessary. Air fry for 15 to 20 minutes, shaking basket halfway through, until golden and crispy.
06 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to personal preference.
07 - Transfer hot sweet potato fries to serving platter and offer garlic aioli alongside for dipping.

# Cooking tips:

01 -
  • They're genuinely crispy without soaking the fries in oil or dealing with a hot fryer spattering your stovetop.
  • The garlic aioli tastes like you spent way more time on it than you actually did.
  • Leftover aioli finds its way onto everything for days—sandwiches, roasted vegetables, even scrambled eggs.
02 -
  • Skipping the soaking step will leave you with fries that are crispy on the outside but disappointingly soft inside—I learned this the hard way on the first attempt.
  • Pat your fries completely dry after soaking; any water clinging to them will steam and sabotage your crispiness mission.
  • Cornstarch isn't necessary, but it genuinely pushes the texture closer to frozen fries quality, so if you have it, use it.
03 -
  • Invest in a good microplane grater if you don't have one; fresh garlic grated directly into the aioli is smoother and more fragrant than minced.
  • Don't skip the 3-minute preheat on the air fryer—it's a small step that makes a noticeable difference in how quickly and evenly the fries crisp.
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