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Ingredients
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Sweet Potato Fries
Garlic Aioli
Method
Sweet Potato Fries
Prepare and preheat
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper. Place an oven rack in the middle position.
Cut fries
Wash and scrub the sweet potatoes. Peel them if you prefer, or leave skins on. Trim ends and slice each potato into 1/3–1/2-inch thick sticks, trying to keep sizes uniform for even cooking (about 8–10 sticks per potato).
Dry and toss with cornstarch
Place cut fries in a large bowl or clean kitchen towel and pat dry thoroughly to remove surface moisture. Return to bowl and sprinkle with cornstarch. Toss until evenly coated — the cornstarch helps create a crisper exterior.
Season and oil
Add 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Toss gently but thoroughly so each fry is evenly coated with oil and seasonings.
Arrange on sheet
Spread fries in a single layer on the prepared baking sheet with small gaps between pieces. Avoid overcrowding; use two sheets if necessary to keep fries spaced.
Bake
Bake in the preheated oven for 10 minutes. Remove sheet and carefully flip fries using a spatula so they brown evenly. Return to oven and bake for an additional 10–12 minutes, or until edges are crisp and centers are tender. If you prefer extra crispness, finish under the broiler for 1–2 minutes watching closely.
Finish and rest
Remove fries from the oven and immediately sprinkle with a light pinch of extra salt to taste. Let rest on the baking sheet for 2–3 minutes to firm up before serving.
Garlic Aioli
Combine base
In a small bowl, combine 1/2 cup mayonnaise and 2 tablespoons plain Greek yogurt until smooth.
Add flavors
Stir in 2 minced garlic cloves, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly and taste; adjust lemon or salt if desired.
Optional herbs and chill
Fold in 1 tablespoon finely chopped fresh parsley if using. For best flavor, cover and refrigerate the aioli for 15–30 minutes before serving to allow the garlic to mellow and flavors to meld.
Serve
Serve the aioli alongside the sweet potato fries for dipping. Keeps refrigerated in an airtight container for up to 3 days.