Air-Fried Sweet Potato Fries for Steak Bowls

Instructions

1. 1

   Soak the fries: Place the cut sweet potato fries in a bowl and cover with cold water. Add a touch of pink salt (keep it light if soaking more than an hour). Soak 45–60 minutes for a good balance of starch removal and salt uptake; you can soak up to 2 hours. If you must do overnight, use only a very small pinch of salt.

2. 2

   Drain and rinse: Rinse the fries under cold water, then drain well.

3. 3

   Dry thoroughly: Spread the fries on clean kitchen towels or use a salad spinner and pat completely dry. This is the single most important step for crispiness — don’t rush it, dear.

4. 4

   Lightly coat: In a large bowl, toss the dried fries with the cornstarch or arrowroot (about 1 teaspoon per pound) if using; it helps create a light crust. Add the oil (1–2 tbsp total) — you only need a thin, even coating. Sprinkle on garlic powder, paprika, and pepper; toss to distribute.

5. 5

   Preheat air fryer: Preheat to 400°F (200°C) for 3–5 minutes if your model recommends it.

6. 6

   Air-fry in batches: Arrange fries in a single layer in the basket — don’t overcrowd. Cook at 400°F (200°C) for 10–12 minutes, shake or turn gently, then continue 2–6 more minutes until edges are crisp and golden. Thinner fries will finish sooner; watch the last few minutes so they don’t burn.

7. 7

   Keep warm and finish remaining batches: Transfer cooked fries to a baking sheet in a single layer in a warm oven (200°F / 90°C) to keep crisp while you finish other batches.

8. 8

   Serve lightly salted: Taste and add a small sprinkle of salt if needed. Serve alongside your top loin steak bowls, steamed broccoli, and spinach salad.