Baked Sweet Potato Fries with Basil Chimichurri Sauce

Confession: I miss eating out. Although I love cooking my own food as I know exactly what is going in to each dish, I miss the ambiance, people and overall experience that going to a restaurant provides. Yesterday, I was craving the sweet potato fries at one of my favorite LA spots and whipped up a Shayna’s- Kitchen- take of the side dish we all know and love. The best part? It’s incredibly easy! Enjoy. 

Baked Sweet Potato Fries with Basil Chimichurri Sauce

Ingredients
  

For the fries:

  • 2 pounds sweet potatoes peeled
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the basil “chimichuri” sauce:

  • 1 cup chopped fresh basil ⁣
  • 1/2 cup fresh parsley leaves
  • ⁣1 small clove garlic⁣
  • 1 1- inch piece of a seeded jalapeño pepper
  • 1 lemon zested and juiced
  • ⁣6 tbsp extra virgin olive oil ⁣
  • Salt and pepper

Instructions
 

For the fries:

  • Preheat the oven to 400 F.
  • Cut the potatoes into sticks (I like them between 1/4-1/2 inch wide and about 3 inches long).
  • Fill a bowl with filtered water and half and lemon. Add the potato slices in the water and let soak for 10 min. Remove and lay out on a clean kitchen towel or paper towels to dry. Once dry toss them with the oil.
  • Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
  • Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

For the basil “chimichuri” sauce:

  • Add all ingredients into a food processor or blender and blend until smooth.
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Baked Sweet Potato Fries with Basil Chimichurri Sauce