Baked Sweet Potato Irish Fries Crispy Maltvinegar Aioli
Table of Contents
Quick Hook
Baked Sweet Potato Irish Fries are my comfort weekend treat.
Ever wondered how sweet potato fries can taste tangy and smoky?
As my Irish mate always says, chips are pub gold.
Brief Overview
This riff nods to Irish chip shop culture.
Think rustic, salty, and a little sharp from malt vinegar.
Difficulty is easy.
Prep time is 20 minutes active.
Total time is 50 85 minutes depending on soaking.
Yields four side servings.
Serve with beer or salad.
Main Benefits
These fries are a healthier swap for deep frying.
They fit the healthy comfort food side dish bill.
Sweet potatoes give fiber and vitamin A.
Perfect for Party Platters and casual dinners alike.
What makes this special is the malt vinegar tang.
Pair it with a simple Malt vinegar aioli recipe.
Why I love it
I tested crisping tricks until I cried.
Drying and single layer baking mattered most.
Crispy baked fries without deep frying is possible.
A light cornstarch dust gives that chip shop crunch.
Flavor and serving ideas
Smoky paprika seasoning for fries adds warmth.
Serve as Irish chip shop style fries with lemon.
Also great among Veggie Dishes or with battered halloumi.
It adapts well for gluten-free sweet potato fries fans.
You can even tweak it into Low Carb Rezepte versions.
A little confession
Oh my gosh, I once overcrowded a pan.
They steamed into sad, limp sticks. Lesson learned.
Now I spread fries and flip halfway through.
For extra crispness I finish on a higher rack.
Transition to ingredients
If you want the full ingredient list next, great.
I’ll walk you through exact amounts and steps.
Let’s move on to the ingredients and the aioli.
Ingredients & Equipment
Main Ingredients
I call these Baked Sweet Potato Irish Fries my weekend win. Fun stat: one medium sweet potato gives over 400% of daily vitamin A.
For the fries: 2 lb (900 g) sweet potatoes. 2 tbsp (16 g) cornstarch. 2 tbsp (30 ml) neutral oil.
1 tsp (5 g) fine sea salt, divided. 1 tsp (2 g) smoked paprika. 1/2 tsp (1.5 g) garlic powder.
1/4 tsp (0.5 g) black pepper. Pinch of cayenne, optional. 2 tbsp (8 g) chopped parsley, optional. Lemon wedges, optional.
For the aioli: 1/2 cup (120 g) mayonnaise. 1 tbsp (15 ml) malt vinegar. 1 tsp (5 g) Dijon mustard.
1/4 tsp (1 g) sea salt. Yields about 1/2 cup / 120 ml aioli.
Quality notes. Choose firm, medium sweet potatoes. Avoid soft spots. Use fresh smoked paprika for deep flavor. Pick a good mayo. It changes the aioli.
Grouped by stage. Cut, soak, dry, toss, bake. Easy steps. I learned this the hard way. My first batch was soggy. Ugh.
Seasoning Notes
Essential combos: smoked paprika plus garlic powder and salt. This gives classic chip shop warmth. For sharper hits, add a splash of malt vinegar to the aioli.
That mirrors true Irish chip shop style fries .
Flavor enhancers. Fresh lemon brightens the finish. A little Dijon stabilizes the aioli. A tiny sugar pinch balances malt vinegar.
Quick swaps. Cornstarch → arrowroot or potato starch. Neutral oil → avocado oil. Malt vinegar → apple cider vinegar plus a pinch brown sugar.
These keep this recipe friendly for gluten-free sweet potato fries fans. Oh my gosh, honestly these swaps saved a late night dinner.
Equipment Needed
Sharp chef’s knife or mandoline for even cuts. Large bowl. Salad spinner or clean towels to dry fries. Rimmed baking sheet.
Parchment paper or silicone mat optional. Wire rack optional for crisper edges. Tongs or spatula. Kitchen scale or measuring cups.
Household alternatives. No salad spinner? Use towels. No wire rack? Flip more often. No scale? Use cups. These fries fit Party Platters , Veggie Dishes , and even Low Carb Rezepte adaptations.
They bake at 450° F ( 230° C) or 425° F ( 220° C) for convection. Serve hot. They reheat crisp in a hot oven.
Cooking Method
I love how Baked Sweet Potato Irish Fries feel like a guilty pleasure without the guilt. Fun fact: sweet potatoes have about twice the vitamin A of white potatoes.
Oh my gosh, that makes them almost virtuous, right?
Prep Steps
- Do your mise en place. Peel or scrub 2 lb sweet potatoes. Cut into even 1/2-inch sticks.
- Save time by setting oil, cornstarch, and spices in a small bowl. Line two baking sheets.
- Safety reminder: dry the fries completely. Wet fries steam. Steam = soggy fries. Be careful with hot pans.
step-by-step Process
- Preheat oven to 450° F ( 230° C) . For convection, use 425° F ( 220° C) .
- Soak cut fries in cold water for 30 minutes (optional). Drain and dry fully.
- Toss fries with 2 tbsp cornstarch, 2 tbsp oil, ½ tsp salt, smoked paprika, garlic powder, and pepper.
- Spread fries single layer on sheets. Do not overcrowd. Use a second sheet if needed.
- Bake on middle rack 12– 15 minutes . Look for browning underneath.
- Flip fries. Continue baking 10– 20 minutes until edges blister and tips crisp.
- Rest on a wire rack 2– 3 minutes . Sprinkle finishing sea salt and parsley.
Visual cues matter. You want golden brown edges. You want a slight blister. A fork should pierce easily. If fries look pale, raise the oven heat or move them up for the last few minutes.
Pro Tips
- Expert trick: a light cornstarch dust gives an almost fried texture. Trust me.
- Shortcut: use a wire rack on the sheet for more even air flow.
- Common mistakes: overcrowding, skipping the dry step, using uneven cuts.
- make-ahead: the malt vinegar aioli keeps for 2 days. Make it the night before.
Pair these fries with Party Platters, Veggie Dishes, or a malt vinegar aioli recipe. They work as a Healthy comfort food side dish.
They’re basically Oven baked sweet potato fries that mimic Irish chip shop style fries. Honestly, this is my go-to for gluten-free sweet potato fries or when friends ask for Crispy baked fries without deep frying.
Try them with Smoky paprika seasoning for fries. You’ll thank me.
Recipe Notes
I made these Baked Sweet Potato Irish Fries last weekend. They turned out crispy and wildly addictive. Honestly, they beat a lot of fried sides.
Serving Suggestions
Serve them on a big Party Platters board. Pair with beer battered fish or a simple grilled halloumi. For lighter meals, add a bright arugula salad.
Try an Irish chip shop style fries vibe with malt vinegar. A little bowl of Malt vinegar aioli recipe on the side works wonders.
For drinks, go classic with an Irish stout. Or choose sparkling water with lemon.
Storage Tips
Cool fries fully before storing. Refrigerate in an airtight container up to 3 days . Reheat on a sheet at 425° F for crispness. Don’t microwave it makes fries soggy.
Freezing? Yes. Flash freeze in single layer. Transfer to bags for up to 1 month . Reheat from frozen in a hot oven or air fryer.
Variations
Want low-carb? Swap sweet potato for turnip or rutabaga. That’s a neat Low Carb Rezepte switch. Need gluten-free? These are already great as gluten-free sweet potato fries with cornstarch.
For seasonal swaps, try roasting with rosemary in fall. Or add lime zest and chili in summer.
Nutrition Basics
One serving is about 270 kcal without aioli. With aioli expect roughly 450 kcal. Sweet potatoes deliver lots of vitamin A.
One medium sweet potato gives over 400% of daily vitamin A. They also add fiber and antioxidants. That’s why this is a Healthy comfort food side dish .
A little tip: drying chips thoroughly is critical. Cornstarch plus high heat equals crunchy skin. I learned this the hard way. Once, I overcrowded the pan. Result: steamed mess. Never again.
Smoky paprika seasoning for fries lifts the flavor. Use smoked paprika and garlic powder. For extra crunch, bake on a wire rack. This helps make Crispy baked fries without deep frying .
Final thought: these fries shine hot and fresh. They make great Veggie Dishes or crowd pleasing snacks. Try them for a casual night.
You’ll smile when the aioli hits the first bite. Give them a go you’ve got this.
Frequently Asked Questions
How can I get super crispy Baked Sweet Potato Irish Fries in the oven?
Drying the cut fries thoroughly (a salad spinner or tea towel is your friend) and tossing them in a light coating of cornstarch is the biggest trick to crispness. Bake at high heat (425 450°F / 220 230°C), avoid overcrowding the tray, flip once midway, and finish on a higher rack or under the grill for a minute or two if needed.
For cooks who like a pub-style finish, a wire rack on the baking sheet and a short rest on a rack after baking will give the best results.
Do I really need to soak the sweet potato fries and what else should beginners watch out for?
The 30-minute cold soak is optional but helps remove surface starch and can improve browning; if you do soak, make sure you dry the fries completely before coating. Beginners should also aim for uniform 1/2-inch cuts (use a sharp knife or mandoline with care), preheat the oven properly, and don’t be tempted to crowd the pan those are the usual reasons fries turn out soggy.
Can I make the malt vinegar aioli ahead or swap ingredients for dietary needs?
Yes the malt vinegar aioli actually benefits from sitting in the fridge for a few hours or overnight to let flavours meld; bring it to room temperature before serving. For dietary swaps, use light or vegan mayonnaise, or mix Greek yogurt with a little oil for a lower fat version; if you don’t have malt vinegar, apple cider vinegar plus a pinch of brown sugar mimics the sweet-sharp profile.
How should I store and reheat leftovers so the fries stay crispy?
Store cooled fries in an airtight container in the fridge for up to 3 days; keep the aioli separate. Re-crisp in a preheated oven or air fryer at 375 400°F (190 200°C) for 5 8 minutes avoid the microwave, which will make them limp by steaming them.
Are Baked Sweet Potato Irish Fries a healthy option and how can I lower the calories?
Baked sweet potato fries are a lighter alternative to deep-fried chips roughly 270 kcal per serving for the fries alone, rising to about 450 kcal with 2 tablespoons of aioli, depending on your mayo choice.
To reduce calories and fat, use light or yogurt based aioli, trim added oil, and keep portions sensible; you still get fibre, beta-carotene and that satisfying chip-shop tang without a deep fryer.
Baked Sweet Potato Irish Fries Crispy Maltvinega
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 kcal |
|---|---|
| Protein | 3.5 g |
| Fat | 22 g |
| Carbs | 49 g |
| Fiber | 6.8 g |
| Sugar | 15 g |
| Sodium | 400 mg |