Furikake Sweet Potato Fries

Homemade sweet potato fries with Mara Seaweed Furikake Furikake Seaweed Flakes 30g Pouch - add to basket

A mix of sweet 'n' heat creates a tempting side for rare steak, baked salmon or juicy portobello mushrooms. 

Serves 4
Time 10 mins prep, 30 mins cooking

This recipe can also be made with regular potatoes, or enjoyed with a mix of both kinds.

Looking for full meal inspiration? Try serving your fries with an umami-rich gourmet burger, or these delicious grilled halloumi skewers.

We like to dip our Furikake fries in our current favourite go-to condiment: a dollop of mayo with a squirt of sriracha mixed through it.


  • 2 tbsp Furikake
  • 2 large sweet potatoes (approx 1kg)
  • 4-6 tbsp vegetable or coconut oil
  • 1/2 tbsp paprika
  • 1/2 tbsp smoked paprika


  1. Preheat the oven to 180C.
  2. Peel and rinse sweet potatoes.
  3. Chop into thick matchsticks, approximately as long as a finger, and as wide as two.
  4. Place in a large mixing bowl and cover in oil, then Furikake and the paprikas. Mix well to form an even coating on the potatoes.
  5. Place the fries on a baking tray. For the crispiest edges, do not allow the fries to touch each other.
  6. Bake for 20-30 mins until the fries are golden and their edges are darkened.


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