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 our Coratina Medium EVOO, a robust varietal that helps them crisp and turn golden at the edges.

Ingredients

• 2 medium sweet potatoes, peeled
• 2 Tbsp Coratina Medium EVOO
• 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 Coratina EVOO, 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.