I have always been a fan of sweet potato fries. Normally, I just slice them, toss them in olive oil, salt and pepper and bake them in the oven. So when my CSA box included a recipe from Giada that includes basil salt with garlic mayo, I decided to give it a try. The garlic mayonaisse really turned me off at first, but actually, it turned out to be so delicious that I used them to dip my roasted carrot sticks. I really loved how the subtle lemon juice and garlic really gave the mayo a tangy flavor that cuts the sweetness of the sweet potatoes; it was a well-balanced pairing. The fresh basil also added brightness to the fries and the mayo together. I don’t think that I can go back to my simple sweet potato fries without the fresh basil and garlic mayonaisse now! I hope you give this one a try, happy eating!
Adapted from Giada DeLaurentiis, as seen on Food Network
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Preheat the oven to 400 degrees F.
Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.