Crispy Alexia Sweet Potato Fries in Air Fryer
A quick, reliable method to transform frozen Alexia sweet potato fries into crunchy, caramelized wedges using hot circulating air and minimal oil for maximum texture and flavor.
Servings: 4 servings
Calories: 280kcal
Equipment
- Air fryer - for rapid convective browning and crisping
- Kitchen tongs - to shake and turn fries without crushing them
- Cooking spray or silicone brush - to apply minimal oil evenly
- Instant-read thermometer - optional, to check surface temperature
Ingredients
- 425 g 15 oz Alexia Sweet Potato Fries, frozen
- 10 ml 2 tsp neutral oil
- 3 g 1/2 tsp fine sea salt
- 2 g 1/2 tsp smoked paprika
- 5 g 1 tsp cornstarch (optional)
Instructions
- Preheat the air fryer to 200 C (400 F) for 3-5 minutes. I found preheating jump-starts convective flow so fries brown more evenly.
- Place frozen Alexia sweet potato fries in a bowl. If using cornstarch, sprinkle it now and toss. Notice how a light dusting changes the surface texture when cooked.
- Add the oil and seasonings, toss gently to coat. Use just enough oil to wet the fries - excessive oil undermines crispiness by steaming instead of browning.
- Arrange fries in a single layer in the air fryer basket. You want space for air to circulate around each fry; overcrowding leads to soggy centers.
- Cook at 200 C (400 F) for 7 minutes. You'll smell a toasty, sweet aroma as surface sugars begin to caramelize.
- Shake the basket or turn fries with tongs, then continue cooking for another 5-9 minutes depending on your fryer and desired color. I usually check at the 12-minute total mark for a deep amber color and crisp edges.
- Remove fries when edges are darkened and surface feels crisp to the touch. Let rest 1-2 minutes; residual heat finishes crisping while interior temperature equalizes.
- Season with an extra pinch of salt if needed and serve immediately. The contrast of warm, sweet interior and crackling exterior is at its peak right away.
Notes
- Single layer: Ensures even convection and uniform browning.
- Minimal oil: Use just enough to promote Maillard reactions without causing steaming.
- Check early: Sugars can go from caramelized to burnt quickly, so monitor from minute 10 onward.