Go Back
–+ servings
sweet potato garlic steak fries

Sweet Potato Garlic Butter Steak Fries

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 47 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • 1 large baking sheet
  • 1 parchment paper sheet or silicone mat
  • 1 Large bowl
  • 1 Small saucepan
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Measuring spoons set
  • 1 measuring cup
  • 1 spatula or tongs

Ingredients
  

  • 2 pound sweet potatoes cut into thick fries
  • 3 tablespoon cornstarch
  • 3 tablespoon olive oil
  • 4 tablespoon unsalted butter melted
  • 3 clove garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon Parmesan grated, optional
  • 1 tablespoon lemon juice optional

Instructions
 

  • Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
  • Peel (optional) and cut sweet potatoes into 1/2-inch thick steak fries, keeping pieces similar in size.
  • Toss fries in a large bowl with cornstarch until evenly dusted, shaking off excess.
  • Drizzle olive oil over the coated fries, add smoked paprika, garlic powder, onion powder, dried thyme, cayenne, 1/2 teaspoon salt, and black pepper, then toss to coat.
  • Arrange fries in a single layer on the baking sheet with space between pieces.
  • Bake for 15 minutes, flip fries with a spatula, and continue baking 12–15 minutes until deeply golden and crisp at the edges.
  • While fries bake, melt butter in a small saucepan over low heat, add minced garlic, and gently cook 1–2 minutes until fragrant without browning.
  • Remove fries from the oven, rest 2 minutes on the sheet to set crispness.
  • Transfer fries to a bowl, pour over the warm garlic butter, sprinkle remaining 1/2 teaspoon salt and parsley, and toss to coat.
  • Finish with Parmesan and lemon juice if using, then serve immediately.

Notes

For maximum crispness, soak cut fries in cold water for 20–30 minutes to draw out starch, then dry thoroughly before tossing with cornstarch. Avoid crowding the pan; use two sheets if needed so the fries roast instead of steam. If your oven runs cool, increase to 450°F, or for extra color switch to convection for the last 8–10 minutes. Choose evenly sized, firm sweet potatoes to ensure uniform cooking, and leave the skin on for more texture and nutrients. The garlic butter should be gently warmed to avoid bitter, browned garlic; you can swap in ghee for butter if serving dairy-free and omit Parmesan. These reheat best in a hot oven or air fryer for 3–5 minutes to re-crisp.
Tried this recipe?Let us know how it was!