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Ingredients
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Yam Fries
No-Spicy Aioli (mild, creamy dipping sauce)
Method
Yam Fries
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with 1 tablespoon neutral oil.
Cut yams
Trim the 9 oz peeled yams and cut into even fries about 1/3 to 1/2 inch thick so they cook evenly. Aim for uniform pieces—approximately 3–4 inches long.
Dry and coat
Pat the cut yams very dry with a paper towel. In a medium bowl toss the yam sticks with 1 teaspoon cornstarch until lightly dusted (this helps crisp). Add 1 tablespoon olive oil, 3/4 teaspoon kosher salt (reserve remaining for finishing), 1 teaspoon black pepper, and 1 teaspoon paprika (optional). Toss to coat evenly.
Arrange and roast
Spread the fries in a single layer on the prepared baking sheet with space between pieces (use two sheets if needed). Roast in the preheated oven for 18–22 minutes, flipping once halfway through (about at 10–11 minutes), until edges are golden and fries are tender when pierced with a fork.
Finish and season
When fries are done, remove from oven and immediately sprinkle with the remaining 2 teaspoons kosher salt (adjust to taste). Let cool 2–3 minutes on the sheet so they crisp up further before serving.
No-Spicy Aioli (mild dipping sauce)
Combine ingredients
In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Adjust consistency and taste
If the aioli is too thick, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, to reach desired dipping consistency. Taste and adjust salt or lemon as needed. Refrigerate for at least 10 minutes for flavors to marry (can be served immediately if short on time).
Serve
Serve the warm yam fries (9 oz portion) with a small ramekin of the no-spicy aioli on the side.