Ingredients
Fries
- 1.5 pounds purple sweet potatoes – 1 very large or 2 medium potatoes
- 3 tablespoons extra virgin olive oil – can sub avocado oil
- 1 teaspoon garlic salt – use garlic powder to decrease sodium
- 1 teaspoon smoked paprika
- Flaky sea salt – for serving
Dipping Sauce (optional)
- 3 tablespoons plain Greek yogurt
- 3 tablespoons ketchup – preferably unsweetened
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Scrub the potatoes clean and peel. Leave the skin on if you want very crispy fries. Cut the potatoes into ¼-inch sticks.
- Transfer the sliced potatoes to the lined baking sheet. Drizzle with olive oil and mix with your hands until coated.
- Sprinkle the paprika and garlic salt on the oiled fries. Mix with your hands again until coated. Spread them out in a single layer on the baking sheet, making sure they don’t overlap.
- Bake in the center rack of the oven for 15 minutes. Use tongs or a spatula to flip the fries over. Return to the oven for another 10 to 15 minutes until lightly browned and tender. See tips for making the fries crispy without drying them out.
- In the meantime, whisk together the yogurt, ketchup, paprika, garlic powder, and onion powder to make the dipping sauce.
- Serve the fries warm with the sauce and sprinkled with flaky sea salt. Enjoy
