Crispy Baked Sweet Potato Fries with Garlic Aioli

Name: Crispy Baked Sweet Potato Fries with Garlic Aioli
Cook time: 30 min
Yield: 4 servings
Ingredients: 680 g sweet potatoes peeled and cut into 1.25 cm fries; 12 g cornstarch for coating the fries; 20 ml olive oil divided; 6 g fine salt divided; 0.5 g black pepper divided; 2 g smoked paprika optional, divided; 10 ml olive oil divided; 120 g mayonnaise for garlic aioli; 15 ml lemon juice for garlic aioli; 2 g fine salt divided; 0.5 g black pepper divided; 6 g garlic finely grated or minced, divided; 15 ml water for thinning aioli if needed; 5 g fresh parsley finely chopped, for garnish

Crispy-edged sweet potato fries are tossed with a light starch coating, baked on a hot sheet pan, and served with a quick garlic aioli for dipping. The fries stay simple and home-kitchen friendly, with the creamy sauce providing the contrast.

By Julienne

Crispy Baked Sweet Potato Fries with Garlic Aioli

Cook time: 30 minutes

Servings: 4

Ingredients

680 g sweet potatoes peeled and cut into 1.25 cm fries
12 g cornstarch for coating the fries
20 ml olive oil divided
6 g fine salt divided
0.5 g black pepper divided
2 g smoked paprika optional, divided
10 ml olive oil divided
120 g mayonnaise for garlic aioli
15 ml lemon juice for garlic aioli
2 g fine salt divided
0.5 g black pepper divided
6 g garlic finely grated or minced, divided
15 ml water for thinning aioli if needed
5 g fresh parsley finely chopped, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper and place it in the oven while it heats so the pan is hot. In a large bowl, combine the sweet potato fries with cornstarch, 20 ml of the olive oil, 6 g of the salt, 0.5 g of the black pepper, and the smoked paprika if using. Toss until the fries look lightly dusted rather than wet. The fries should be evenly coated with no clumps of starch, and the sheet pan should be hot before the fries go on.
Carefully spread the fries on the hot sheet pan in a single layer with a little space between pieces. Roast for 15 minutes, then remove the pan and flip the fries with a spatula. Drizzle or brush on the remaining 10 ml olive oil, then return the pan to the oven and roast 10 to 15 minutes more, until browned at the edges and tender inside. The fries should be deep golden on the edges, crisp on the outside, and easily pierced with a fork.
While the fries bake, make the garlic aioli. In a small bowl, whisk together the mayonnaise, lemon juice, the remaining 6 g salt, the remaining 0.5 g black pepper, and the garlic. If you want a looser dipping sauce, whisk in up to 15 ml water a little at a time. The aioli should be smooth, pale, and spoonable; it should lightly coat a spoon without feeling stiff.
Transfer the fries to a serving plate or bowl. Sprinkle with parsley if using and serve immediately with the garlic aioli on the side. The fries are best served hot, with crisp edges and a creamy dip alongside.