Baked Greek Sweet Potato Fries with Whipped Feta Dip

If you’re not on team sweet potato fries, consider this a personal invitation. Greek-inspired spicing tempers the sweetness, as does the tangy feta dip. The secret to these baked fries is to add cornstarch at the beginning and salt at the end to keep moisture in the oven to a minimum. There will likely be some leftover dip, but it will keep, covered and refrigerated, up to 5 days.

1 tsp (5 mL) paprika

3/4 tsp (4 mL) oregano

1/2 tsp (2 mL) garlic powder

1/2 tsp (2 mL) onion powder

1/4 tsp (1 mL) ground pepper

1/2 lbs (680 g) sweet potatoes, about 2 large, scrubbed

1 tbsp (15 mL) cornstarch

2 tbsp (30 mL) olive oil, plus more

for oiling pans

4 oz (115 g) feta

1/2 cup (125 mL) Greek yogurt 1 small clove garlic, finely grated

on rasp

1 tsp (5 mL) lemon juice

Extra virgin olive oil, Aleppo pepper and chopped toasted pine nuts to garnish dip (optional)

Salt to taste

Finely chopped parsley and dill

to garnish fries (optional)

1. Place racks in the lower and upper thirds of oven. Preheat to 425°F (218°C). Lightly coat two large baking sheets with oil.

2. In a small bowl, stir together paprika, oregano, garlic powder, onion powder and pepper. Set aside.

3. Cut sweet potatoes the length of the potato into 1/4-inch- (5-mm-) thick fries. Transfer to a large bowl. Sprinkle with cornstarch.

Using your hands, toss fries to coat evenly. Drizzle with olive oil and toss to coat again. Sprinkle with spice mixture, tossing with hands to coat evenly.

4. Divide fries between prepared baking sheets, ensuring none are touching. Bake 12 minutes, then flip fries and rotate pans. Bake until golden brown, another 5 to 7 minutes. Remove from oven and let them sit for 5 minutes to crisp up.

5. While fries are baking, place feta, yogurt, garlic and 2 tbsp

(30 mL) water in a blender or food processor. Blend until smooth, stopping to scrape down sides, as needed. Add lemon juice and blend once more. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with Aleppo pepper and pine nuts, if desired.

6. When fries are ready to serve, season with salt and transfer to a serving dish. Sprinkle with parsley and dill, if desired. Serve immediately with dip.

Serves 4 WHAT TO SERVE

Keo Beer

LCBO 34717, 330 mL, $2.95

Brewed in Cyprus in the Czech Pilsner style, this unpasteurized lager has enough personality to take on the sweetness of the fries while its vigorous carbonation cuts through the creamy texture of the dip.