Description
Enjoy crispy baked sweet potato fries paired with a creamy roasted garlic tahini yogurt dip. This recipe features perfectly seasoned and oven-baked fries with a gluten-free arrowroot powder coating for optimum crispiness, complemented by a flavorful yogurt dip infused with roasted garlic, fresh herbs, and tangy lemon. A healthy and delicious snack or side that’s easy to prepare at home.
Ingredients
Scale
Roasted Garlic Tahini Yogurt Dip
- 1 head of garlic
- Oil (for drizzling and roasting garlic)
- ½ cup unsweetened non-dairy yogurt of choice
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 small handful chopped fresh parsley
- 1 small handful chopped fresh mint
- Sea salt and ground black pepper, to taste
Crispy Baked Sweet Potato Fries
- 2 small-medium sweet potatoes, peeled (about 750 grams total)
- 2-3 tablespoons arrowroot powder
- Cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric, or any other salt-free seasoning of choice
- High heat-tolerant oil spray (such as avocado oil)
- Fine sea salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper, or use a well-seasoned baking sheet without parchment.
- Roast the Garlic: Cut off the top ½ inch of the garlic head to expose the cloves. Wrap it in foil with a drizzle of oil allowing the oil to seep into the cloves. Roast in the preheated oven for about 45 minutes until the garlic becomes soft and golden. Set aside to cool.
- Prepare the Dip: Once the garlic is cooled, squeeze the softened cloves into a small bowl with the yogurt. Add lemon juice, tahini, chopped parsley, chopped mint, sea salt, and black pepper. Mash and mix everything thoroughly with a fork until smooth. Cover and refrigerate the dip until serving.
- Prep Sweet Potatoes: Cut the peeled sweet potatoes into fries approximately 3 inches long and ½ inch thick. Soak them in cold water for at least one hour or up to overnight in the refrigerator to remove excess starch.
- Dry the Fries: Drain the soaked fries and lay them on a clean kitchen towel. Top with a second towel and gently roll or massage the towels to absorb as much moisture as possible for crispiness.
- Coat Fries: In a large bowl, toss the fries with arrowroot powder and your choice of salt-free seasonings (such as cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric), ensuring they have a light, even coating. Avoid adding salt at this stage.
- Prepare Baking Sheet: Spray the lined baking sheet evenly with high heat-tolerant oil spray. Arrange the fries in a single layer in rows without overcrowding. Spray the tops of the fries lightly with oil spray as well.
- Bake First Side: Bake the fries in the oven for 25 minutes. Look for very light browning and a subtle webbing from the arrowroot on the undersides.
- Flip and Bake Second Side: Carefully flip all fries over and bake for another 25 minutes. The fries should start developing strong brown spots and crisp exteriors.
- Final Crisping: If the fries need more crispness, flip once more and continue baking until the desired crunch is achieved.
- Season Potatoes: Quickly transfer hot fries to a large bowl and toss with a generous pinch of fine sea salt while still warm.
- Serve: Arrange the fries in a single layer on your serving plate alongside the roasted garlic tahini yogurt dip. Let them sit a few seconds to reach optimum crispiness before enjoying.
Notes
- Soaking fries in water removes starch and helps achieve crispiness.
- Use arrowroot powder or cornstarch as a gluten-free coating to enhance crisp texture.
- High heat-tolerant oil spray like avocado oil prevents fries from sticking and promotes browning.
- Season fries with salt only after baking to avoid drawing out moisture prematurely.
- Roasting whole garlic mellows its flavor and adds depth to the dip.
- For best results, do not overcrowd the baking sheet to ensure even cooking and crisping.
- This recipe is vegan and gluten-free when using non-dairy yogurt.
