Description
These super crispy garlic sweet potato fries are so delicious—and couldn’t be easier thanks to one genius shortcut.
Ingredients
Scale
- 1 bag Alexia Sweet Potato Fries
- 4 garlic cloves, minced
- 2 tablespoons butter
- block of parmesan
- kosher salt and freshly ground black pepper
- olive oil
- 1 small bunch fresh sage, stems discarded
for the garlic aioli:
-
1/4 cup mayo
-
2 teaspoons dijon
-
1 teaspoon minced garlic
-
pinch of red pepper flakes
Instructions
- Make the aioli by combining all ingredients in a small bowl.
- Preheat oven to 450 F. Spread out the fries on a baking sheet lined with parchment paper, then bake them for about 18 minutes, until almost done but not totally crisp.
- Meanwhile, melt garlic and butter together in a small saucepan. Remove from heat.
- Pull out sweet potato fries, toss in garlic butter, then grate fresh parmesan all over the top. Pop them back in the oven for 5 minutes or so. They should be very crispy but not burnt.
- Meanwhile, fry the sage. Pour olive oil into a skillet until it covers the bottom, them bring to a sizzle over medium-high heat. Add the sage leaves in a single layer. Cook for 1-2 minutes, stirring them occasionally. When the sage is crispy, remove from the skillet with a slotted spoon and let drain on a paper towel-lined plate.
- Remove the fries from the oven, transfer to a serving board or platter, and top with fried sage leaves, and a pinch of flaky salt, if desired. You can also grate a little more parmesan over the top.
- Serve with garlic aioli and ketchup. Devour!