Air Fryer Caribbean-Seasoned Sweet Potato Fries with Basil Aioli
Take your tastebuds on vacation with Sigona’s Coconut Balsamic and Sigona’s Basil Oil! The coconut balsamic on the fries gives a subtle yet tangy and sweet tropical flavor that pairs deliciously with the aioli made by blending the ingredients with our basil oil.
Bonus: The air fryer makes the process quick and doesn’t heat up the kitchen!
You might have some leftover aioli, but you probably won’t have trouble finding uses for it! May we suggest a few other uses:
- sandwich spread
- dip for veggies
- with our recipe for Panko & Parmesan Crusted Asparagus Fries
- with any fish dish
Looking for other ways to use your air fryer? Search air fryer on our blog for some other recipes using this great kitchen appliance!
Air Fryer Caribbean-Seasoned Sweet Potato Fries with Basil Aioli
Take your tastebuds on vacation with Sigona’s Coconut Balsamic and Sigona’s Basil Oil! The coconut balsamic on the fries gives a subtle yet tangy and sweet tropical flavor that pairs deliciously with the aioli made by blending the ingredients with our basil oil (it’s also great on sandwiches or as a veggie dip). The air fryer makes the process quick and doesn’t heat up the kitchen! Serves 2 to 4.
Equipment
- 1 air fryer
Ingredients
For the aioli:
- 1 egg
- 1 Tbsp lemon juice
- 2 to 3 cloves garlic chopped
- 1/2 tsp Dijon
- 1/2 cup Sigona’s Basil Oil
- About 2 Tbsp fresh basil more or less to taste
- Salt and pepper to taste
For the fries:
- 2 sweet potatoes Garnet yams work wonderfully
- 1 tsp Sigona’s Basil Oil
- 2 tsp Sigona’s Coconut Balsamic
- Salt and pepper to taste
Instructions
- Peel potatoes, slice in half lengthwise then slice into ~1/2-inch planks. Place the fries in bowl filled with cold water; allow them to soak in the water for at least 30 minutes; this makes the fries more crispy when cooked as it removes some of the starch.
- While the fries soak, prepare the aioli: Add the egg, lemon juice, garlic, Dijon, olive oil and basil leaves to the bowl of a food processor or the pitcher of an immersion blender. Process until the mixture emulsifies, becoming thick and creamy. Season to taste with salt and pepper. Transfer mixture to a small bowl and refrigerate until ready for use, to allow the flavors to meld.
- Drain and pat dry the fries. In a large bowl, toss the fries with the olive oil, balsamic, salt and pepper.
- Preheat an air fryer to 400°F. Working in batches, lay out the fries in a single layer in the fryer. Cook for about 8 minutes then remove basket and gently toss/flip the fries; cook another 4 to 6 minutes or until they’ve browned and crisped. Remove from the basket and sprinkle with salt. Repeat with remaining fries.
- Serve warm fries with the basil aioli.
Video
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