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 our Coratina Medium EVOO, a robust varietal that helps them crisp and turn golden at the edges.
Heat the oven to 425°F and line a baking sheet with parchment.
Cut the sweet potatoes into thin, even fry-shaped strips. In a large bowl, toss them with the Coratina EVOO, paprika, garlic powder, salt, and pepper until evenly coated.
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.
Meanwhile, whisk the Calabrian Pesto oil with the Parmesan, minced garlic, Greek yogurt, salt, and pepper until creamy. Taste and adjust.
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.
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