Crispy Baked Sweet Potato Fries with Calabrian Pesto Dip

Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil is the star of the dip — basil and garlic with a warm Calabrian chili kick that plays beautifully against the sweetness of the potatoes. We toss the fries in any of our extra virgin olive oils, which helps them crisp and turn golden at the edges.

Ingredients

• 2 medium sweet potatoes, peeled
• 2 Tbsp of any of our extra virgin olive oils
• 1 tsp paprika · ½ tsp garlic powder · salt and pepper to taste
• Dip: ¼ cup Spicy Calabrian Pesto Infused Olive Oil
• 2 Tbsp grated Parmesan · 1 clove garlic, minced
• 2 Tbsp Greek yogurt · salt and pepper to taste

Instructions

1. Heat the oven to 425°F and line a baking sheet with parchment.
2. Cut the sweet potatoes into thin, even fry-shaped strips. In a large bowl, toss them with the olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer, giving them room, and bake 20–25 minutes, flipping halfway, until crisp and golden. Let cool a few minutes.
4. Meanwhile, whisk the Calabrian Pesto oil with the Parmesan, minced garlic, Greek yogurt, salt, and pepper until creamy. Taste and adjust.
5. Pile the warm fries on a plate and finish with a light drizzle of the pesto oil straight from the bottle. Serve with the dip alongside.

Chef's Notes

• Don't crowd the pan — space between the fries is the difference between crisp and steamed.
• The Greek yogurt turns the classic oil dip into something spoonable and creamy; leave it out for a looser, pourable version.

Make It Yours

• Swap our Garlic Infused Olive Oil into the dip for a mellow, chili-free take the whole table will love.

Allergens: contains dairy.

Our Calabrian Pesto oil turns a simple dip into the best part of the plate — come taste it at the shop.

Shop our Spicy Calabrian Pesto Infused Olive Oil and all of our extra virgin olive oils at the shop.