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Ingredients
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Yam fries
Garlic aioli
Method
Yam fries
- 1
Preheat and prep yams
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. If using a convection oven, reduce temperature to 400°F (200°C).
- 2
Peel and cut
Peel the yams and cut into evenly sized fries about 1/2-inch thick (aim for uniform pieces so they cook evenly). You should yield roughly 3 cups of fries from 2–3 medium yams.
- 3
Dry and coat
Pat the cut yams very dry with paper towels. In a large bowl, toss the fries with the cornstarch until evenly dusted — this helps crisp them. Add the olive oil and toss to coat.
- 4
Season
Sprinkle smoked paprika, garlic powder, kosher salt, and black pepper over the oiled fries. Toss to distribute the seasonings evenly.
- 5
Arrange and space
Spread the fries in a single layer on the prepared baking sheet with a little space between pieces; do not overcrowd. Use two sheets or cook in batches if necessary.
- 6
Bake
Bake for 20 minutes, then flip each fry (or shake the pan) and continue baking for another 10–15 minutes, until fries are golden at the edges and tender inside. Total time ~30–35 minutes depending on oven and thickness. For extra crispness, finish with 2–3 minutes under the broiler, watching closely to avoid burning.
- 7
Finish
Remove fries from the oven and immediately season with a light pinch of salt if desired. Transfer to a serving dish and sprinkle with chopped fresh parsley, if using.
Garlic aioli
- 8
Combine
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper.
- 9
Taste and adjust
Whisk until smooth. Taste and adjust seasoning: add more lemon juice for brightness, more salt to taste, or a splash of water (up to 1 teaspoon) to thin the aioli to desired dipping consistency.
- 10
Rest (optional)
For best flavor, refrigerate the aioli for at least 15 minutes to allow the garlic to mellow and flavors to meld. Bring to room temperature for a few minutes before serving if chilled.
