Description
The BEST dill dip recipe is the perfect pairing to these extra crispy sweet potato fries. One of my favorite recipes, these sweet potato fries with dill dip will be a new go-to side for your family dinners!
Ingredients
Scale
- 1–2 large sweet potatoes
- 3 tbsp cornstarch
- 2–3 tbsp oil (canola, grapeseed or olive)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt
Dill Dip
- 1/2 cup mayonnaise
- 1/2 cup sourcream
- 1 tsp dried dill
- 1 tsp seasoning salt
- 1 tbsp dried parsley
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
Instructions
- Preheat the oven to 400 F and line two large baking sheets with parchment paper, or spray with non-stick spray.* Use the roast setting on the oven if available.
- Peel the sweet potatoes, and cut them into fry shapes, about 1/4″ thick each. Place the potatoes into a large Ziploc bag, add the cornstarch and shake the bag well until all of the fries have a thin coating of cornstarch.
- Add the oil, garlic powder, paprika and sea salt to the bag, and shake vigorously. Place the fries in a single layer on the baking sheets and place in the oven for 15 minutes. Remove the pans, and using a metal spatula, flip the fries in sections. Place back in the oven for another 10-15 minutes. You’ll know the fries are done when they’re slightly pillowy looking and firm.* No floppy fries!
- While the fries are baking, prepare the dill dip by combining all of the dip ingredients in a small bowl, and mixing together. Store in the fridge until the fries are ready.
- Serve the fries alongside a small bowl of dip. Enjoy immediately!
Leftover fries can be stored in the fridge, and heated up in the oven at 275 for 10-15 minutes.
Notes
- Do not use foil or an ungreased sheet. Parchment paper works best, but I’ve also had success with a silicone baking mat.
- One tip to crisp up the fries: Once they’re cooked, shut off the oven and leave the fries inside for 10-15 minutes. The low heat in the oven will crisp them up nicely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
