I’m a savory over sweet person any day of the week, which means french fries are where it’s at for me. I’ve never been a huge ketchup fan so I’m always experimenting with different dips like vegan ranch, “sweet and sour”, avocado aioli, etc. It’s become kind of an obsession and I even have an entire Pin board dedicated to my love of baked fries. I had this dip leftover in the fridge – which I usually serve with toasted lavash and veggies – and decided to give it a whirl with the fries. Think crunchy, crispy baked fries coated in a garlicky, lemony dip. Yum.

I make this dip pretty thin – you want it to be almost like a thick fondue for easy dipping of the fries. It’s a great, easy summer appetizer to serve alongside freshly grilled veggies, a big chopped salad, and grilled fish. I borrowed inspiration for the fries from dolly and oatmeal but subbed in some sweet potatoes (the white kind!). Hope you enjoy the last days of summer with a big plate of these 🙂


Roasted Garlic Basil Dip + French Fries
Serves 4 - 6


  • 1 sweet potato + one russet potato, cut into 1/4” matchsticks
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ½  teaspoon garlic powder
  • Dash of cayenne
  • Zaatar and flaky salt
  • Olive oil

Roasted Garlic Basil Dip

  • 1 head of roasted garlic
  • 1 16 oz can white beans, rinsed and drained
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ cup fresh basil
  • ¼ cup olive oil
  • Filtered water, to thin
  • Pink salt and freshly ground black pepper, to taste
  • Basil, thyme, and olive oil, for topping

Preheat oven to 425°F. Line a sheet pan with parchment paper. Pat the potatoes dry with a dish towel then toss with olive oil, paprika, garlic powder, and a few pinches of salt. Use just enough oil to coat. Place the potatoes on the baking sheet in a single layer, making sure each fry has enough space and they aren’t touching.

Bake for about 30 – 35 minutes or until sweet potatoes are tender and start to turn golden brown.  Flip the fries half way through, and sprinkle generously with salt once baked. Sprinkle with zaatar and flaky salt once baked.

While the fries are baking, blend the garlic, beans, lemon, basil, olive oil, and salt in a food processor or powerful blender. Add water until you reach your desired consistency (start with just a little!). Season with salt and pepper to taste, and garnish with olive oil and red pepper flakes. Enjoy!

P.S. Getting creative with herbs is #trending, according the Pinterest’s latest 2016 Pinsights Flavor Report, and you can check out more ways to get creative with herbs beyond this dip HERE!