There’s something magical about sweet potato fries. They’re sweet, they’re savory, and when done right, they’re downright addictive. But toss them with Old Bay seasoning? That’s when things get really interesting.
Picture this: golden, crispy-edged sweet potato fries with just the right amount of smoky, briny, slightly spicy kick from Old Bay. They’re the kind of fries that disappear off the plate before you even realize you’ve eaten half the batch. Whether you’re serving them alongside a juicy burger, a pile of grilled shrimp, or just eating them straight off the tray (no judgment here), these fries are a game-changer.
Why This Recipe Works
- Flavor explosion – Old Bay brings that iconic Chesapeake Bay vibe, balancing sweet, smoky, and spicy in every bite.
- Better-for-you crunch – Sweet potatoes pack in fiber, vitamins, and antioxidants, making these fries a smarter choice than regular spuds.
- Effortless crowd-pleaser – Minimal prep, maximum flavor. Even the pickiest eaters won’t be able to resist.
Essential Ingredients & Tools
Ingredients for the Fries
- 2 large sweet potatoes (about 1.5 lbs, cut into even sticks for uniform cooking) – Look for firm, smooth skins. The fresher they are, the crispier they’ll get.
- 2 tbsp olive oil (helps those edges crisp up beautifully; avocado oil works for higher heat tolerance)
- 1 tbsp Old Bay seasoning (the star of the show; adjust to taste if you like a little extra kick)
- ½ tsp salt (just enough to enhance the natural sweetness; reduce if your Old Bay blend is salty)
- ½ tsp cornstarch (optional) (a little trick for extra crunch; arrowroot powder can substitute)
Tools
- Sharp chef’s knife (for cutting even fries—nobody wants a burnt skinny fry next to a soggy thick one)
- Large mixing bowl (to coat every fry evenly in that glorious seasoning)
- Rimmed baking sheet (prevents any rogue fries from making a break for it)
- Parchment paper or silicone mat (because nobody likes scrubbing stuck-on bits off a pan)
- Cooling rack (optional) (elevates fries for extra crispiness by allowing air circulation)
Serves: 4 | Prep: 10 min | Cook: 25 min | Total: 35 min
How to Make Old Bay Sweet Potato Fries
- Prep Like a Pro – Scrub the sweet potatoes under cold water to remove dirt (no need to peel—the skins add texture and nutrients). Pat them dry thoroughly, then slice into ¼-inch thick sticks. Consistency is key—uneven cuts mean uneven cooking.
- Soak for Extra Crisp (Trust Me) – Submerge the cut fries in a bowl of cold water for 20 minutes. This pulls out excess starch, which can cause soggy fries. After soaking, drain and pat them bone-dry with a clean kitchen towel—any lingering moisture will steam the fries instead of crisping them.
- Season with Confidence – In a large mixing bowl, toss the fries with 2 tbsp olive oil, 1 tbsp Old Bay, ½ tsp salt, and ½ tsp cornstarch (if using). Massage it all in so every fry is coated. The cornstarch acts as a mini insurance policy for crispness—it absorbs surface moisture and creates a delicate crust.
- Spread ‘Em Out – Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the fries in a single layer with space between them—crowding causes steaming. For extra crispness, place a cooling rack on the baking sheet and arrange the fries on top.
- Bake to Perfection – Roast at 425°F (220°C) for 20–25 minutes, flipping halfway. The high heat triggers the Maillard reaction (the browning process that creates deep flavor). Watch for caramelized edges—sweet potatoes can go from golden to burnt quickly.
- Let ‘Em Rest – Give them 5 minutes off the pan before diving in. This allows steam to escape and the exterior to firm up for maximum crunch.
Pro Technique
- The Two-Stage Bake – Bake first at 375°F (190°C) for 15 minutes to gently dehydrate the interior, then crank the heat to 425°F (220°C) for the final 10 minutes. This mimics double-frying without the oil.
- Oil Layering Trick – After the first flip, lightly drizzle the fries with another teaspoon of oil and toss. This creates a micro-thin barrier that repels moisture and enhances crunch.
Chef’s Wisdom
- Choosing the Right Sweet Potato – Firm, unblemished tubers with tight skins yield the crispiest results. Avoid soft or wrinkled sweet potatoes—they’re higher in moisture and will steam instead of crisp.
- Spice Balance – Old Bay’s salt content varies by batch—taste your blend before adding extra salt. For a smoky twist, add ¼ tsp smoked paprika to the seasoning.
Perfect Pairings
Complementary Dishes
- Beer-Battered Fish Tacos – The crispiness of the fries mirrors the fish’s crunch, while Old Bay ties the flavors together. Serve with shredded cabbage for contrast.
- Blackened Chicken Sandwich – The fries’ sweetness balances the chicken’s smoky spice. Add a cooling avocado spread to the sandwich.
Drinks
- Hoppy IPA – The beer’s bitterness cuts through the fries’ richness, while citrusy hops complement Old Bay.
- Dry Riesling – Its acidity and slight sweetness harmonize with the sweet potatoes’ natural sugars.
Something Sweet
- Mango Sorbet – A refreshing, fruity palate cleanser after the savory-spicy fries.
- Cinnamon Dusted Churros – Echoes the warmth of the spices while offering a crispy contrast.
Storage & Freshness Guide
- Short-Term Storage – Store leftovers in an airtight container for up to 2 days. Reheat in a 400°F (200°C) oven for 5–7 minutes to revive crispness. Avoid the microwave—it turns fries rubbery.
- Freezing for Later – Par-bake fries for 15 minutes, cool completely, then freeze in a single layer on a tray before transferring to a bag. Cook from frozen at 425°F (220°C) for 15–20 minutes.
Ingredient Variations and Their Impact
- Cajun-Spiced – Swap Old Bay for Cajun seasoning and a pinch of brown sugar for sweet heat.
- Garam Masala Twist – Use 1 tbsp garam masala instead of Old Bay, and finish with Toasted Coconut Flakes.
- Citrus-Zested – Add 1 tsp orange or lime zest to the seasoning for brightness.
Old Bay Sweet Potato Fries: The Crispy, Flavor-Packed Side Dish You Need in Your Life
Recipe Controls
Make crispy, flavor-packed Old Bay Sweet Potato Fries at home! Easy, healthier, and totally addictive. Get the recipe for the ultimate side dish now!
Ingredients
For the Fries
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2 large sweet potatoes (about 1.5 lbs)
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2 tbsp olive oil
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1 tbsp Old Bay seasoning
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½ tsp salt
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½ tsp cornstarch (optional)
Instructions
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Scrub and cut sweet potatoes into ¼-inch sticks. Soak in cold water for 20 minutes, then pat dry.01
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Toss with 2 tbsp olive oil, 1 tbsp Old Bay, ½ tsp salt, and ½ tsp cornstarch (if using).02
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Spread in a single layer on a parchment-lined baking sheet.03
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Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.04
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Let rest for 5 minutes before serving.05
