Save My friend texted me a photo of her air fryer one Tuesday afternoon, asking if I could finally make her something worth the counter space. I'd been eyeing sweet potato fries for weeks but kept assuming they'd be limp and forgettable. So I grabbed three potatoes from my crate, sliced them into fries, and started experimenting with spices from the back of my cabinet. The moment I pulled them out golden and crispy, still steaming, I knew I'd cracked something real. Now I make them constantly—sometimes for game nights, sometimes just because I need that warm, slightly spicy comfort food that doesn't feel like I'm sacrificing anything.
Last month, my partner's family came over unannounced, and I was already stressed about dinner. I pulled out these fries while I was finishing the main course, and suddenly they became the thing everyone was reaching for before the actual meal even arrived. My sister-in-law asked me if I'd added some kind of special ingredient because they tasted nothing like the sad frozen fries she'd been buying for years. That's when I realized these weren't just a side dish—they were the thing people remembered.
Ingredients
- Sweet Potatoes (2 large, about 700 g): Cut them into 1/4-inch fries—thicker and they get soft, thinner and they burn. I learned this by trial and error, so trust me on the size.
- Olive Oil (1 1/2 tablespoons): This is what carries the spices into every crevice, so don't skip it or reduce it hoping to cut calories. The oil is what makes them actually crispy.
- Smoked Paprika (1 teaspoon): This is the foundation of everything warm about this dish—it gives that subtle smoke without overpowering.
- Garlic Powder (1 teaspoon): Fresh garlic will burn in the air fryer, so powder is your friend here, despite what purists say.
- Onion Powder (1 teaspoon): It sounds redundant with garlic, but together they create this savory depth that makes people wonder what secret you're keeping.
- Dried Oregano & Thyme (1/2 teaspoon each): These herbs tie the whole thing together with a subtle earthiness that feels both Cajun and comforting.
- Cayenne Pepper (1/2 teaspoon): Start here and adjust up or down depending on who you're feeding—this is the heat, so it's your control.
- Black Pepper & Sea Salt (1/2 teaspoon & 1 teaspoon): Never skip seasoning at the end; it's what brings everything into focus.
- Fresh Parsley (2 tablespoons, optional): The green garnish feels like a small luxury that makes people think you tried harder than you actually did.
Instructions
- Get Your Air Fryer Ready:
- Set it to 200°C (400°F) and let it run for 3 minutes while you're prepping. This small step makes sure everything crisps evenly from the moment they hit the basket.
- Coat the Fries with Oil:
- Toss the cut sweet potatoes with olive oil in a large bowl until each fry glistens. Take your time here—uneven coating leads to some fries that are crispy and some that aren't.
- Mix Your Spice Blend:
- Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. I always whisk mine together with a fork to break up any clumps.
- Season the Fries:
- Pour the spice mixture over the oiled fries and toss everything until every single fry is coated in that beautiful rust-colored spice. This is satisfying work.
- Arrange in the Air Fryer:
- Lay them out in a single layer in the basket—they need room to crisp, not permission to steam. If you've got too many, work in batches rather than overcrowding.
- Air-Fry Until Golden:
- Cook for 15–20 minutes, shaking the basket or turning fries halfway through. You'll know they're done when they're golden brown and crispy enough to satisfy that crunch you're after.
- Finish and Serve:
- Transfer to a plate, scatter with fresh parsley if you're feeling fancy, and serve while they're still hot. They lose their magic once they cool down.
Save These fries have become my answer to almost every dinner, potluck, or random meal where I'm trying to feel like I actually cooked something real. They bridge the gap between health-conscious and indulgent in a way that doesn't feel forced.
Why an Air Fryer Matters Here
The first time I made these in the oven, I followed the recipe exactly and still ended up with golden outsides and watery centers. Switching to the air fryer changed everything because the circulating heat actually mimics deep frying without the oil bath. The convection means every fry gets exposed to the same hot air, so you get consistency instead of surprises. I've never looked back.
The Secret of Cajun Spice
Cajun seasoning doesn't come from one ingredient—it's the conversation between paprika, garlic, onion, and just enough cayenne to make people sit up and pay attention. When I first started making these, I thought the spices would taste like a mess when mixed together, but they actually support each other. The smoked paprika is the backbone, the garlic and onion add savory notes that make you wonder why everything doesn't taste like this, and the cayenne gives it personality. Once you understand how these work together, you start seeing this blend everywhere, and suddenly you're that person who knows how to make bold food feel natural.
Variations and Serving Ideas
These fries are bold enough to stand alone but flexible enough to be whatever you need them to be. Serve them with garlic aioli if you want something creamy, plain ketchup if you want familiar, or a lime-cilantro crema if you want to take them somewhere new. Some nights I make them just to have in the fridge to reheat (they bounce back nicely in a 180°C oven for a few minutes), and other nights I pile them on a plate and eat them straight from the air fryer basket while watching something mindless. They're also surprisingly good when you want a vegetarian main course rather than a side.
- Try them with sriracha mayo for a spicy kick that feels modern and fresh.
- Drizzle with a tahini-lemon sauce if you want something earthy and different.
- Dust them with extra fresh parsley and a squeeze of lemon juice right before eating for brightness.
Save These fries remind me that the best recipes aren't the ones with ten ingredients and technical steps—they're the ones you actually make because they're worth the counter space and the six minutes to slice a potato. Make them this week.
Questions & Answers
- → How do I get extra crispy sweet potato fries?
Soak the cut fries in cold water for 30 minutes before drying thoroughly; this removes excess starch and helps achieve a crisp texture.
- → Can the spice level be adjusted?
Yes, modify the amount of cayenne pepper to control the heat to your preference.
- → Is air frying the only cooking method for these fries?
No, they can also be baked at 220°C (425°F) for 25–30 minutes for a similar crispiness.
- → What spices are used for the Cajun seasoning?
The blend includes smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt.
- → How should these fries be served?
Serve hot, optionally garnished with fresh parsley and paired with dips like garlic aioli or ketchup.