Oven Baked Sweet Potato Fries with Rosemary and Garlic

This was originally posted on election day four years ago, but I’m updating and bringing it forward because I have the same message for you today and these oven-baked sweet potato fries with rosemary and garlic are just as appealing to me now as they were back then.  These delicious baked sweet potato fries have so much flavor, you’ll never miss that they aren’t deep-fried.

First of all, if you’re reading this post and you haven’t voted yet, I’d prefer that you bookmark this recipe, go find your local polling place, then come back and read this later.  Really. Go vote!

I’ve made several versions of these over the years but this batch is by far the best.  As usual, it’s the simplest combination of ingredients that makes me the happiest.  If you’ve never eaten oven-baked sweet potato fries, you need to know that they won’t be as crispy as the deep-fried restaurant version.  But I think the flavor of these can’t be beat and I don’t even miss the crunch.

For those of us who aren’t huge fans of sweet potato dishes that are overly sweet, this is the perfect way to reap the nutritional benefits of sweet potatoes and still enjoy a savory snack.

And what kind of food blogger would I be if I didn’t include a quick recipe for a Buttermilk Blue Cheese Dipping Sauce?  You’ll find it at the very end of this post.  You’re welcome.

Oven-Baked Sweet Potato Fries with Rosemary and Garlic

1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2  medium sweet potatoes

1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste.  If you don’t have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork.  It takes a bit more effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want to eat.  Slice the sweet potatoes lengthwise into 1/2 inch pieces.  Stacking two pieces together, cut potatoes into 1/2 inch strips.  Do the same with remaining potato.
5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don’t use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Every once in a while check to see if the potatoes are browning too much on the bottom.  If that’s the case, turn them over.  I didn’t have that problem, but you never know! Keep a careful watch towards the end and remove as soon as the smallest pieces just barely start to blacken on the ends.

yield: two servings

Recipe notes: Two medium sweet potatoes will serve 2-3 people as an appetizer.  I think you could toss in one more potato without needing any more garlic paste or oil.  But if you are cooking for a crowd, double all the ingredients and plan on using two baking sheets. Remember to keep the potatoes in one layer and don’t crowd them too much or they won’t brown evenly.  These fries are best served right out of the oven!

Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.

Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.

In a small bowl, mix the rosemary garlic paste with the olive oil.

Cut the sweet potatoes lengthwise into 1/2 inch slices.

Cut the sweet potatoes lengthwise into 1/2 inch slices.

Stacking two slices together, cut potatoes into 1/2 inch strips.

Stacking two slices together, cut potatoes into 1/2 inch strips.

Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.

Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.

Now toss the potatoes until they are evenly coated with the oil mixture.

Now toss the potatoes until they are evenly coated with the oil mixture.

Spread the potatoes out on a parchment-lined baking sheet.

Spread the potatoes out on a parchment-lined baking sheet.

Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown.  Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!

Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown. Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!

Although these fries are great on their own, who doesn’t enjoy a special dipping sauce every now and again?  Ranch would work well, but I really enjoyed the buttermilk blue cheese dressing that’s served with sweet potato fries at one of my favorite local restaurants, Urban Solace.  If you live in San Diego and you’ve never been there, be sure to check out their Sunday Bluegrass Brunch for some great food, great atmosphere, and great music!

Buttermilk Blue Cheese Dressing

2 oz. dry blue cheese, crumbled
1/4 cup mayonnaise
1/4 cup buttermilk
dash of onion powder
freshly ground black pepper to taste

yield: approx. 2/3 cup of dressing

For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!

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76 Comments
  1. Cristy

    yum -i think rosemary is my favorite herb to pair with sweet potato. i like the blue cheese idea -i’m featuring it on my blog post about sweet potato dips..check it out..

    http://sweetbytesblog.blogspot.com/2009/11/goodbye-ketchup.html

    8:58 am  Nov 20th, 2009
  2. Blender Benefits

    I just discovered the beauty of sweet potato fries and am blown away by this recipe. Garlic and rosemary are two of my favorite things- I can’t wait to give this a shot!

    9:48 am  Dec 18th, 2009
  3. Rita

    these do sound really good, but i actually was looking for a recipe for deep fat fried sweet potatoes that required soaking them in ice water. Do you know of anything like that, an could i get it before Christmas? thanks

    5:41 pm  Dec 19th, 2009
  4. Matt Harmer

    They look great. PS First post on a food site ever.

    7:21 am  Feb 19th, 2010
  5. Evo

    My sweet potatoes seem to go a bit soggy when I roast them, but I will try again with this recipe!

    3:00 pm  Mar 3rd, 2010
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  8. Glucose Meter Reviews

    Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.

    9:35 am  Dec 17th, 2010
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  14. Jessica@AKitchenAddiction

    Sweet potato fries are my favorite!! Love these!

    2:29 pm  Nov 6th, 2012
  15. Rebecca

    This is getting spooky. First your mention of Deb’s book yesterday, then, this afternoon, I was wondering what to do with the lone sweet potato I bought for myself yesterday, and this post shows up in my inbox. I didn’t have any rosemary, so I made it with just the garlic and salt. Fantastic! I’m going to make these all winter long. Thank you.

    (Also, I’m kind of curious/nervous about what you’re going to post tomorrow…)

    3:35 pm  Nov 6th, 2012
  16. Lynne Knowlton

    YUM !!! Those look delish !! I am making them RIGHT NOW. :) Have you ever tried apple butter for dipping ? It may be a Canadian thaaang. It is sooo delicious and it is good for you too. No sugar added apple butter rocks out loud.
    Thanks for sharing this recipe.
    Cheers, Lynne

    3:48 pm  Nov 6th, 2012
  17. amanda

    I remember when you initially posted this! i wanted it then and there and i think i might want them more now!

    8:25 pm  Nov 6th, 2012
  18. Fork and Whisk

    First time to your site, pictures look great and these sound delicious. Thanks.

    8:49 pm  Nov 6th, 2012
  19. Fork and Whisk

    Sweet potatoes look great and sound delicious. I bet they would go with a roasted chicken. Thanks for sharing, this is my first time here but will definitely be back.

    8:55 pm  Nov 6th, 2012
  20. Ruby

    yum!

    7:55 am  Nov 7th, 2012
  21. Chels R.

    Oh my word, these look insanely tasty!

    1:26 pm  Nov 7th, 2012
  22. Sean

    Buttermilk. Blue cheese. Dipping sauce. Dude.

    12:21 pm  Nov 8th, 2012
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  26. Anthony Lloyd

    A food blog is suppose to make you hungry.

    Now I want sweet potato fries and blue cheese dip. NOW!

    google plus oned.

    3:18 pm  Aug 15th, 2014
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