Let’s eat french fries.
No… really.
Okay, fine — these aren’t traditional french fries. They’re oven-baked sweet potato fries: not as crunchy as deep-fried, but much easier, especially if you avoid splattering oil or just prefer a low-effort option. Still, they’re worth eating.
Right now I’m craving cheese fries and a Diet Coke — mentally, emotionally, and, yes, on the palate. Shake Shack’s cheese sauce is dangerously addictive; the fries aren’t my favorite, but that cheese must be doctored with something magic. For now, these oven fries will do. Want to grab fries with me?
If you say yes, I’ll tell you how many trays of sweet potato fries I’ve made over the past five years. They became a household staple: easy to make and endlessly adaptable. I’ve seasoned them with everything under the sun, yet this version stays relatively simple. There’s something undeniably satisfying when minced garlic melts into warm butter — suddenly the whole thing feels gourmet.
The fries are great, but the dip is the real star. After finishing what felt like my 83rd container of Trader Joe’s mediterranean feta dip, I decided to make a creamy feta dip I could keep on hand. That store-bought dip was versatile — I used it as a spread, a dip, a garnish — so I recreated a similar version at home and it’s been earning its place in my fridge ever since.
This homemade creamy feta dip is flexible: great with fries, as a sandwich spread, or stirred into salads. I’ve been using it on everything and still have plenty leftover. It’s my current favorite — at least until the next obsession arrives, which, knowing me, will probably be in five minutes.
Garlic Butter Sweet Potato Fries with Creamy Feta Dip
Yield:
2
is easily multiplied
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Ingredients
- 3 large sweet potatoes, peeled if desired and cut into 1/2-inch strips
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced or pressed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons fresh basil, chopped
Creamy Feta Dip
- 8 ounce feta block, crumbled
- 3/4 cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; spray the rack with nonstick spray. Melt the butter in a small saucepan or microwave, remove from heat, then stir in the minced garlic.
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Rinse and thoroughly dry the sweet potatoes. In a large bowl, toss the potato strips with olive oil, the garlic butter, salt, and pepper until evenly coated. Arrange fries in a single layer on the wire rack; avoid crowding. Bake 20 minutes, toss, then bake another 15–20 minutes, checking and tossing as needed until they reach your desired crispness. Using a rack helps crisp all sides; use a second sheet if necessary.
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Remove the fries and let them cool slightly. Toss with Parmesan and fresh herbs while still warm, adjusting seasoning if needed and adding more garlic butter if desired. Serve with the creamy feta dip.
Creamy Feta Dip
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Combine crumbled feta, Greek yogurt, mayonnaise, salt, pepper, smoked paprika, and garlic powder. Mix until smooth. Optionally, sprinkle the herb-Parmesan mix from the fries on top before serving.
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I think I’m going to garlic-butter everything from now on. Yep — I just made it a verb.