Roasted Sweet Potato Fries WITH Ranch Dressing
- 20m Prep Time
- 23m Cook Time
- 43m Ready In
Crispy roasted sweet potato fries served with a homemade ranch dressing made with fresh herbs. A perfect snack or side dish.
Ingredients
- 118 ml buttermilk well-shaken
- 4.93 ml fresh chives packed chopped
- 4.93 ml fresh flat-leaf parsley packed chopped
- 4.93 ml fresh dill packed chopped
- 1.23 ml garlic powder
- 1.23 ml onion powder
- 237 ml mayonnaise
- Kosher salt
- Louisiana-style hot sauce
- Freshly squeezed lemon juice
- 907 g orange sweet potatoes peeled or unpeeled
- 29.6 ml cornstarch, potato starch, or tapioca starch
- 29.6 ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 77 mg
- Iron: 1.11 mg
- Magnesium: 44.7 mg
- Phosphorus: 100 mg
- Potassium: 609 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.23 ml garlic powder
- 1.23 ml onion powder
- 237 ml mayonnaise
- Kosher salt
- Louisiana-style hot sauce
- Freshly squeezed lemon juice
- 29.6 ml cornstarch, potato starch, or tapioca starch
- 29.6 ml extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Prepare
- 118 ml buttermilk, well-shaken
- 4.93 ml fresh chives, packed chopped
- 4.93 ml fresh flat-leaf parsley, packed chopped
- 4.93 ml fresh dill, packed chopped
- 907 g orange sweet potatoes, peeled or unpeeled
Let's Cook
-
Step 1.
Make the ranch dressing: Add the buttermilk, chopped chives, parsley, dill, garlic powder, and onion powder to a blender. Pulse until well combined, about 10 seconds.
-
Step 2.
Pour the herb mixture into a bowl, then whisk in the mayonnaise until smooth. Season to taste with salt, hot sauce, and/or lemon juice. Cover and refrigerate until ready to use (can be stored up to 1 week).
-
Step 3.
Position two oven racks evenly in the middle and upper third of the oven and preheat to 425°F.
-
Step 4.
Trim the ends of the sweet potatoes, then cut them lengthwise into ½-inch-thick slabs. Stack the slabs and cut lengthwise into ½-inch-wide batons. Transfer to a large wide bowl.
-
Step 5.
Toss the potato batons first with the cornstarch to coat evenly, then drizzle with the olive oil and toss again to coat evenly.
-
Step 6.
Divide the potatoes among two large rimmed baking sheets, arranging them in a single layer with space between each piece.
-
Step 7.
Bake until the bottoms are golden, rotating the pans halfway through, about 13 minutes.
-
Step 8.
Turn the potatoes and rotate them on the pan so they cook evenly, then continue to bake until the other side is golden brown, again rotating the pans halfway through, about 10 minutes longer. The fries should be tender inside and deeply golden outside.
-
Step 9.
Season the hot fries with salt and pepper. If desired, turn off the oven and leave the fries inside for up to 10 minutes to keep warm.
-
Step 10.
Transfer the fries to a serving platter and serve hot, with the ranch dressing alongside for dipping.