Makes four servings
Prep time: 15 minutes
Cook time: 30 minutes
- 2 lb. sweet potatoes, scrubbed
- 2 tsp. cornstarch or arrowroot powder
- 3/4 tsp. sea salt
- 2 tbs. avocado oil
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 cup packed parsley leaves
- 3 cloves garlic, sliced
- 1 tsp. dried oregano
- 1/2 tsp. sea salt, plus more to taste
- 1/4 cup red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Pinch of red-pepper flakes, plus more to taste
Preheat the oven to 425 degrees F and line three sheet pans with parchment paper.
Slice each sweet potato into fries approximately 1/4-inch wide and 1/4-inch thick. Place all the fries in a large bowl. Sprinkle with cornstarch or arrowroot powder and salt; stir until the fries are lightly coated.
Spread the fries on the sheet pans and drizzle with avocado oil, then toss to coat evenly until no powdery spots remain. Rub visible powder into the fries as necessary. Spread out so the fries are in a single layer and not touching.
Bake for 15 minutes, then use a metal spatula to flip the fries one section at a time. Return to the oven and bake for 13 to 15 minutes more, until browned and crisp.
Sprinkle with paprika and cumin and transfer to a serving platter.
To make the sauce, place the parsley and garlic in a food processor and process until finely minced. Add the oregano and salt and process again, then drizzle the vinegar in through the feed tube with the machine running. Do the same with the olive oil, pausing to scrape down the sides of the bowl as necessary. When the liquids are incorporated, scrape the purée into a small bowl and stir in the red-pepper flakes. Taste and add more red-pepper flakes or salt as needed. Serve alongside the fries.