The Crispy Kumara Fry Secret Every Kiwi Should Know

As someone who fell in love with New Zealand’s food scene, I believe there’s one dish that perfectly captures the heart of Kiwi cuisine: a perfect bowl of kumara fries. Forget the standard pub chips; a truly great kumara fry is something special. They need to be incredibly crispy on the outside, fluffy and sweet on the inside, and seasoned so well you just can’t stop eating them. It took me countless batches in my own kitchen to finally replicate that authentic Kiwi cafe experience.

This isn’t just another recipe. It’s the result of my obsession to crack the code. I’m sharing the definitive method to bring those epic kumara fries into your home, ensuring they’re perfectly crunchy and delicious, every single time.

Forget Average Fries, It’s Time to Perfect the Kumara

So, what makes the difference? While any sweet potato works, for authentic results, you want to use a proper New Zealand kumara. The common red-skinned variety, ‘Owairaka Red’, has a creamy white flesh and a slightly lower moisture content, which is the secret weapon for achieving superior crispiness.

Crispy Kumara Fries

Chef Joudia

This recipe reveals the secret to perfect New Zealand-style kumara fries — irresistibly crispy on the outside, fluffy on the inside, and seasoned to perfection. With three key steps — soak, starch, and space — you’ll get café-quality fries at home every time.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine New Zealand

Servings 4 servings

Calories 280 kcal

Equipment

• chef’s knife
• large bowl
• baking sheets or oven trays
• parchment paper
• air fryer (optional)
• heavy-bottomed pot (for deep frying)
• Wire rack
• slotted spoon

Ingredients

  

• 1 kg kumara (Owairaka Red, peeled and cut into 1cm sticks)
• 2 tbsp cornstarch
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp salt, plus more for serving
• 0.5 tsp black pepper
• 0.5 cup mayonnaise or aioli
• 2 tbsp honey
• 1 tbsp sriracha or hot sauce
• 1 tsp apple cider vinegar
• 1 pinch salt (for sauce)

Instructions

 

• Step 1: Soak the kumara. Slice kumara into 1cm sticks. Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry with a tea towel.
  
• Step 2: Coat with cornstarch. Toss dried fries with cornstarch until lightly coated to form a crisp outer layer.
• Step 3: Season. Mix the coated fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Step 4: Bake (Oven Method). Preheat oven to 220°C and line two trays with parchment paper. Arrange fries in a single layer. Bake for 15 minutes, flip, then bake 10–15 minutes more until golden and crispy.
• Step 5: Air Fryer Method. Preheat air fryer to 200°C. Cook fries in batches for 10–15 minutes, shaking halfway, until crispy.
• Step 6: Deep Fry Method. Heat oil to 175°C in a heavy pot. Fry small batches 4–6 minutes until golden. Drain on a rack and season immediately.
• Step 7: Make Spicy Hot Honey Sauce. In a bowl, whisk mayonnaise, honey, sriracha, apple cider vinegar, and salt until smooth.
• Step 8: Serve. Plate fries, season with salt, and serve hot with Spicy Hot Honey Sauce on the side.

Notes

Use New Zealand’s ‘Owairaka Red’ kumara for authentic results. Don’t skip the drying step — moisture is the enemy of crispiness. Serve with Chef Joudia’s Spicy Hot Honey Sauce for a game-changing dip. Reheat leftovers in an air fryer for 5–7 minutes at 200°C for day-two crunch.

Keyword air fryer kumara, crispy sweet potato fries, kiwi fries, kumara fries, oven baked kumara

Why This is the Only Kumara Fries Recipe You’ll Ever Need

• Genuinely Crispy: This recipe uses a specific three-step technique that guarantees a crunchy exterior. No more disappointing, soggy fries.
• Perfectly Seasoned: A simple, savoury blend of spices that enhances the kumara’s natural sweetness.
• Game-Changing Dip: The Spicy Hot Honey Sauce elevates these fries from a simple side to the main event.
• Works Every Way: I’ll show you how to get incredible results in the oven, the air fryer, or with a classic deep fryer.

The Simple Tools You’ll Need

• A sharp chef’s knife
• A large bowl
• Baking sheets (or “oven trays”)
• Parchment paper
• An air fryer (optional)

Ingredients for Ultimate Kumara Fries

For the Fries

• 1kg kumara (Owairaka Red is ideal)
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt (plus more for serving)
• ½ teaspoon black pepper

For the Signature Spicy Hot Honey Sauce

• ½ cup mayonnaise or aioli
• 2 tablespoons honey
• 1 tablespoon sriracha or your favourite hot sauce
• 1 teaspoon apple cider vinegar
• A pinch of salt

The 3 Secrets to Impossibly Crispy Kumara Fries (Step-by-Step)

This is where the magic happens. Do not skip these three steps for fry perfection.

Secret #1: The Cold Water Soak (Why It’s Essential)

First, slice your kumara into uniform 1cm sticks. The key to a crispy fry is removing the excess surface starch. Soaking the cut fries in cold water for at least 30 minutes does just that. This step is crucial because it stops the fries from steaming in their own moisture. After soaking, you absolutely must pat them completely dry with a tea towel. Water is the enemy of crispiness!

Secret #2: The Cornstarch Shield (The Science of Crisp)

Before adding any oil, toss your thoroughly dried fries with cornstarch until they have a fine, dusty coating. The cornstarch creates a micro-thin, porous crust that fries up to an incredible crunch while keeping the inside fluffy and protected from becoming oily.

Secret #3: High Heat & Space (The #1 Rule for Roasting)

Always preheat your oven or air fryer to a high temperature (220°C). Most importantly, arrange the fries in a single layer on your oven tray, making sure none of them are touching. If you overcrowd the tray, the fries will steam instead of roast. Use two trays if you have to—this is non-negotiable!

How to Make Perfect Kumara Fries (Choose Your Method)

Method 1: The Ultimate Crispy Oven-Baked Kumara Fries

1. Preheat your oven to 220°C and line two oven trays with parchment paper.
2. Follow the 3 Secrets above: soak, dry, and coat the kumara fries with cornstarch.
3. In a large bowl, toss the coated fries with olive oil, paprika, garlic powder, salt, and pepper.
4. Spread the fries in a single layer on the prepared trays.
5. Bake for 15 minutes, then flip the fries and bake for another 10-15 minutes, until golden brown and crispy. Season with extra salt the moment they come out of the oven.

For another fantastic comfort food recipe, check out my Creamy Vegetable Soup.

Method 2: The Speedy Air Fryer Kumara Fries

1. Preheat your air fryer to 200°C.
2. Follow the 3 Secrets: soak, dry, and coat the fries with cornstarch, then toss with oil and seasonings.
3. Place the fries in the air fryer basket in a single layer (cook in batches if needed to avoid overcrowding).
4. Air fry for 10-15 minutes, shaking the basket halfway through, until crispy and golden brown.

Method 3: The Restaurant-Quality Deep-Fried Kumara Fries

1. Heat a few inches of a neutral oil (like canola or vegetable oil) in a heavy-bottomed pot to 175°C.
2. Follow the 3 Secrets, preparing the fries as directed.
3. Carefully add the fries to the hot oil in small batches.
4. Fry for 4-6 minutes, or until golden and crisp. Remove with a slotted spoon and drain on a wire rack. Season immediately with salt.

My Signature Spicy Hot Honey Sauce

This sauce is dangerously good. Simply whisk together the mayonnaise (or a good Kiwi aioli), honey, sriracha, and apple cider vinegar in a small bowl. Add a pinch of salt to taste. It’s the perfect blend of creamy, sweet, and spicy to go with the kumara fries. If you enjoy this flavour profile, you’ll love my Easy Hot Honey Recipe.

Pro Tips for Kumara Fry Perfection

• Uniform Cuts are Key: Try to cut your fries as evenly as possible. This ensures they all cook at the same rate for consistent crispiness.
• Don’t Skip the Drying Step: I can’t stress this enough. Use paper towels or a clean tea towel to get the soaked fries bone dry. Any moisture left will turn to steam and ruin the crunch.
• Season Immediately: Salt and other seasonings stick best to the fries the second they come out of the hot oil, oven, or air fryer. Have your salt ready!
• Let Them Cool for a Minute: Freshly cooked fries will crisp up even more as they cool for a minute or two on a wire rack. This allows the last bit of steam to escape.

Flavour Variations to Try

While the classic smoked paprika and garlic is a winner, don’t be afraid to experiment!

• Herby Lemon: Toss with dried rosemary, lemon zest, and flaky sea salt after cooking.
• Spicy & Smoky: Add a pinch of cayenne pepper or chipotle powder to the initial spice mix for an extra kick.
• Sweet Cinnamon: For a dessert-style twist, toss the hot fries in a mix of cinnamon and a touch of sugar.

Pairing Suggestions: A Kiwi Twist

These kumara fries are the perfect companion to a classic Kiwi meal.

• The Ultimate Burger Side: Serve alongside a gourmet beef and beetroot burger.
• Fish and Chips Upgrade: Swap out standard potato chips for these crispy kumara fries with your next feed of battered fish.
• With a Lamb Roast: They make a fantastic, modern side dish for a Sunday roast lamb.
• On Their Own: Serve in a big bowl with a side of classic aioli and tomato sauce for sharing. For a great summer dish, try my Asado Chicken with Lemon Zucchini.

Storing & Reheating for Day-Two Crispiness

While best served fresh from the fryer or oven, you can store leftovers in an airtight container in the fridge for up to 3 days. To bring back the crunch, avoid the microwave at all costs! Reheat them in an air fryer or a hot oven at 200°C for 5-7 minutes until crispy again.

Frequently Asked Questions

Are kumara fries healthy?

When baked or air-fried, kumara fries can be a very healthy choice. Kumara is an excellent source of Vitamin A, fibre, and antioxidants. This cooking method uses far less oil than deep-frying, making it a lighter option. For a full breakdown of their benefits, check out this article from Healthline.

What exactly are kumara fries?

Kumara fries are simply French fries made from kumara, the variety of sweet potato grown and loved in New Zealand. They are famous for their rich, sweet flavour and their fantastic ability to become crispy when cooked correctly.

How do you make the BEST crispy kumara fries?

The ultimate secret is a three-part process: first, soak the cut fries in cold water to draw out excess starch. Second, dry them completely. Third, coat them in a thin layer of cornstarch before adding oil and seasonings. Finally, cook them at a high heat with plenty of space on the tray.

Can I make these sweet potato fries in an air fryer?

Yes, absolutely! The air fryer is a brilliant tool for making extra-crispy kumara fries with minimal oil. Follow Method 2 in the recipe for perfect results.

What’s the difference between kumara and orange sweet potatoes?

While technically related, the term “kumara” in New Zealand typically refers to specific cultivars, like the ‘Owairaka Red’. These varieties often have a firmer texture and less water content than the common orange-fleshed ‘Beauregard’ sweet potato found in the US, making them superior for achieving a crispy fry. For more background, you can visit the Wikipedia page on sweet potatoes.