- VE
Sweet Potato Fries with Pesto Aioli
These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations for this blog, and it’s one I’ve made for years. The oven-baked fries are a great appetizer or party snack on their own, or you can pair them with your favorite burger or sandwich to complete a weeknight meal. The fries get nice and crispy on the outside and carry that crunch for scooping up plenty of Pesto Aioli.
Ingredients
Instructions
- Step 1
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Step 2
Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.
- Step 3
In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.
- Step 4
Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.
- Step 5
Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.
- Step 6
Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.
- Step 7
For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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