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The Crispiest Sweet Potato Fries + Kalamata Olive Ailoi

Preheat oven to 450 degrees. Peel and chop sweet potatoes into 1/2" sticks, not too thick, not too thin. Soak sliced sweet potato fries in cold water for 2-3 hours (!!!) I know, forever. Drain and rinse thoroughly, then pat dry. Toss fries into a paper bag and sprinkle generously with corn starch. Roll the top of the bag closed and shake until evenly coated. The dusting of corn starch will be so t. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 - 5 sweet potatoes

4 teaspoons corn starch

1/4 cup olive oil

4 cloves garlic, diced fine

4 tablespoons breadcrumbs (optional)

1 teaspoon coarse sea salt

pepper to taste

Aioli

1 cup mayo

2 tablespoons lemon juice

1 clove garlic, diced fine

1/2 cup pitted kalamata olives, diced fine

Preparation

1Preheat oven to 450 degrees.

2Peel and chop sweet potatoes into 1/2" sticks, not too thick, not too thin. Soak sliced sweet potato fries in cold water for 2-3 hours (!!!) I know, forever. Drain and rinse thoroughly, then pat dry.

3Toss fries into a paper bag and sprinkle generously with corn starch. Roll the top of the bag closed and shake until evenly coated. The dusting of corn starch will be so thin you can barely see it. If there are spots with a lot of starch, brush them off a bit.

4Line a rimmed baking sheet with parchment paper and pour fries from bag to baking sheet. Drizzle with olive oil, garlic, breadcrumbs (if using), salt and pepper. Toss together with hands until evenly coated. Arrange into a single, uncrowded layer. Bake for 15-20 minutes and flip around with a spatula. Return to oven and bake for another 15-20 minutes.

5To make aoili, combine all ingredients in a small bowl. Allow to sit in the refrigerator for a few hours if possible.

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