These Japanese sweet potato fries with basil ranch are so addictive! They are lightly spiced and paired with the perfect herbed garlicky dipping sauce. A great appetizer or snack!
Course Appetizer
Keyword Basil, Fries, Japanese Sweet Potato, Murasaki, Ranch, snack
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 2
Author Leona G.
Ingredients
2mediumjapanese sweet potatoes
3tbsneutral oilgrape seed or avocado
1tspsalt
1tspbrown sugar
½tspblack pepper
½tspchili powder
½tspsmoked paprika
½tspcumin
½tspgarlic powder
Basil Ranch
½cupfresh basil
⅓cupmayo
2tbspbuttermilk
1tsphoney
1tsprice vinegaror white vinegar
2clovesgarlic
½tspsalt
½tsppepper
1-2tspwater
Instructions
Fries
Preheat your oven to 350°
Wash and dry your potato. You can peel it if you'd like, but I like to leave the skin on. Cut your potato vertically in half a couple of times and then cut them into sticks. Spread them out onto a sheet pan and drizzle with oil. Combine all your spices together in a small bowl and sprinkle it over the potatoes. Mix to combine everything. Spread your fries evenly onto the pan. Bake them for 20 minutes at 350° and then turn your oven up to 425° and bake for another 15 minutes. Be sure to toss them halfway through baking. Serve with basil ranch. Enjoy!
Basil Ranch
While your fries are baking, add all of your ingredients to a food processor or blender. Pulse until a smooth sauce forms. The sauce will be a little on the thinner side. Refrigerate until ready to use.
Notes
This recipe works for any type of potato.
If you don't have rice vinegar, you can alo use white or ACV.
Baking the fries at two temperatures, makes them super crispy! Be sure to flip them over at the 20 minute mark.
This basil ranch is also a delicious dressing for a salad! Just store it in the fridge for up to 1 week.