Pin It Last summer, I was testing recipes for a friend's backyard barbecue when I decided to swap regular fries for something with more personality. Sweet potatoes seemed obvious, but it was the Cajun spices that changed everything—suddenly this simple side dish had warmth, depth, and a little kick that made people ask for seconds. That afternoon taught me that the best sides are the ones that don't play it safe.
I made these for a potluck once and watched someone who claimed they didn't like sweet potatoes go back for thirds. There's something about the combination of smoked paprika and a whisper of cayenne that appeals to people before they even taste them—it smells like you actually know what you're doing in the kitchen.
Ingredients
- Sweet Potatoes: Two large ones, about 700 grams, peeled and cut into 1/4-inch fries—uniformity matters here because it means they cook evenly and achieve that crucial crispy-outside, tender-inside texture.
- Olive Oil: Just 1 1/2 tablespoons is enough to coat and crisp without making them greasy, which is the whole point of air frying.
- Smoked Paprika: A teaspoon gives you that warm, almost smoky undertone that makes people wonder what your secret is.
- Garlic and Onion Powder: A teaspoon each adds savory depth without the moisture of fresh garlic or onion, keeping your fries crisp.
- Dried Oregano and Thyme: Half a teaspoon each brings that herbaceous, slightly Mediterranean vibe to the Cajun profile—trust it.
- Cayenne Pepper: Start with half a teaspoon; it's not aggressive, just a pleasant warmth that builds on the back of your palate.
- Sea Salt and Black Pepper: One teaspoon salt and half a teaspoon pepper round everything out and bring the flavors into focus.
- Fresh Parsley: Optional, but a handful chopped and scattered on top at the end makes them look intentional and taste brighter.
Instructions
- Get Your Air Fryer Ready:
- Preheat to 200°C (400°F) for 3 minutes—this gives the basket time to get hot so your fries start crisping immediately.
- Coat the Potatoes:
- Toss your cut fries with olive oil in a large bowl until every piece glistens lightly. This step is non-negotiable if you want crispy results.
- Build Your Spice Mix:
- Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl. Mixing them first means they distribute evenly instead of clumping.
- Season the Fries:
- Sprinkle the spice mixture over your oiled potatoes and toss until every fry is covered in that gorgeous reddish-brown coat.
- Arrange and Air Fry:
- Spread the fries in a single layer in your basket—don't crowd them or they'll steam instead of crisp. Work in batches if needed. Air-fry for 15–20 minutes, shaking or flipping halfway through, until they're golden and crispy on the outside.
- Finish and Serve:
- Transfer to a plate, scatter fresh parsley over the top if you're feeling fancy, and serve while they're still hot.
Pin It These fries have become my go-to when I need something that feels special but doesn't demand hours of effort. There's real power in that combination of ease and flavor.
The Trick to Maximum Crispiness
Moisture is the enemy of crispiness, which is why the cold water soak is such a game-changer. I learned this the hard way after my first batch came out limp, but once I started soaking and thoroughly drying the fries, something clicked. The starch releases into the water, leaving the potato denser and more inclined to crisp rather than steam.
Heat Level and Customization
Cayenne is adjustable, and I mean that genuinely—half a teaspoon is warm without being aggressive, but if you're feeding people who like heat, bump it up to three-quarters or even a full teaspoon. If you're cooking for someone who prefers mild flavors, dial it back to a quarter teaspoon and let the smoked paprika and herbs carry the flavor instead.
What to Serve Alongside
These fries are bold enough to stand on their own, but they're also generous with dips. Garlic aioli is the obvious choice, but I've also served them with ranch, sriracha ketchup, and even a simple lime-cilantro crema that makes people pause mid-bite.
- Garlic aioli brings creamy richness that lets the Cajun spices shine.
- A simple ketchup mixed with hot sauce adds another layer of heat if your crowd goes that direction.
- Lime-cilantro crema adds brightness and feels a little restaurant-quality without extra effort.
Pin It These Cajun spiced sweet potato fries prove that weeknight sides can be as memorable as the main course. Make them once and they'll become your answer to what to bring to dinner.
Recipe Questions & Answers
- → How can I make these sweet potato fries extra crispy?
Soaking cut fries in cold water for 30 minutes before drying helps remove excess starch, leading to a crisper texture after air frying.
- → Can I adjust the spice level in this dish?
Yes, modify the amount of cayenne pepper to suit your heat preference. Reducing it will mellow the spice, while increasing adds more kick.
- → Is air frying necessary or can I bake these fries?
They can be baked in an oven at 220°C (425°F) for 25–30 minutes as an alternative to air frying, turning halfway for even crispness.
- → What herbs complement the flavor of the seasoning mix?
Dried oregano and thyme add earthiness, while fresh parsley garnish provides a bright, fresh contrast to the smoky spices.
- → What dipping sauces work well with these fries?
Garlic aioli, ketchup, or a tangy yogurt-based dip complement the bold Cajun spices and crispy texture nicely.