Pescatarian Paleo Sweet Potato Fries
Crispy, smoky, and just a little spicy, these oven-roasted sweet potato fries hit every note you want from a satisfying side or snack. The trick is preheating the sheet pan so the fries start crisping the moment they touch the surface — no soggy bottoms, just golden edges and tender centers. Avocado oil keeps things clean and paleo-friendly, while smoked paprika, garlic powder, and a pinch of cayenne give each stick a bold, well-seasoned kick. Cutting the potatoes into uniform sticks and giving them plenty of space on the pan makes all the difference between fries that roast and fries that steam. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. These pair beautifully with grilled fish or a seafood-forward main, making them a natural fit for a pescatarian spread. Simple ingredients, smart technique, and serious flavor — this one earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 1–2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats — a hot pan helps the fries crisp on the bottom rather than steam.
- 2
Cut the peeled sweet potatoes into sticks about 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.
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