Yam Fries & Jalapeño Ranch

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It’s no secret that I love burgers and fries! Yam fries are my absolute favorite, particularly Japanese yams. They’re not as sweet as the orange variety, and they have less moisture, which makes them crisp up so much more. White yams can be hard to find for some, so feel free to substitute any sweet potato or yam that you like best!

My ranch recipe is a total staple in my house; it’s our favorite! Learning just how easy it is to make homemade dressings and sauces was a total game changer for me; now our fridge is always stocked with them. They make salads, burgers and fries so much more fun! I highly recommend purchasing an immersion blender, if you don’t already have one. They make life in the kitchen SO much easier, especially when it comes to making dressings!

A few weeks ago, I went to dinner with one of my amazing friends, and she ordered a side of their jalapeño ranch. I tasted it (so good) and immediately knew I needed to recreate my own version, and that’s how this recipe was born!

I’m often asked about what brand of avocado oil I use, as well as where to find it. We get the Chosen Foods brand of avocado oil at Costco; a 33.8oz bottle is right around $10! That’s a steal compared to what you’ll find at most other stores.

Happy cooking!

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Yam Fries & Jalapeño Ranch
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. Fries –
  2. • 1 large yam (or sweet potato)
  3. • 1 tbsp coconut oil, melted (or ghee)
  4. • Salt
  5. Jalapeño Ranch –
  6. •2/3 cup avocado oil
  7. •1 pasture-raised egg
  8. •½ tsp mustard powder
  9. •1 tsp lemon juice
  10. •½ tsp salt
  11. •2 tsp dried dill (or about 2 tbsp fresh, minced)
  12. •1 ½ tsp dried parsley (or about 1 ½ tbsp fresh, minced)
  13. •1 tsp fresh garlic, minced (or about ¼ tsp garlic powder)
  14. •¼ cup jalapeños, seeds removed and minced (approximately 2)
Instructions
  1. Let’s bake those fries! Preheat your oven to 425 degrees. Slice the yam into fries, making them no more than ¼” thick. If they’re any thicker, they’ll steam from the inside, and your fries won’t crisp up.
  2. Toss the fries and melted coconut oil directly on a baking sheet. Place the fries in a single layer, making sure the fries aren’t too close to one another. Sprinkle with salt. Place on the middle rack in your oven and bake for 15 minutes. After 15 minutes, carefully flip the fries and bake for an additional 5-10 minutes, or until both sides are browned.
  3. While the fries are cooking, let’s make the quick ranch! Place all of the ingredients, except for the jalapeño and garlic in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. Add the jalapeño and garlic to the container and blend once again until mixed well. That’s it! **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, see below to a link for directions.
Living Loving Paleo http://livinglovingpaleo.com/
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the garlic, salt & jalapeño at the end!

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blog, I may receive monetary compensation. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable.

15 Responses

  1. Tess
    | Reply

    I just made homemade mayo and ranch for the first time yesterday, and it’s basically my new favorite thing. I am very excited to try this recipe! Also I listened to the podcast you recorded with Liz, and I have to say how much I admire you for being able to talk about your struggles with such a passion. As someone whose still in the process of healing my body, you offer a lot of hope and courage. Thank you, Kristen!

    • livinglovingpaleo
      | Reply

      Thank you so much, Tess! That means so much to me!

  2. Kiersten
    | Reply

    I am SOOOO missing all the mayo and mayo based dressings right now. That may be the hardest thing about this AIP experiment…. at least I can still have yam fries!!!!

    • livinglovingpaleo
      | Reply

      I soooo hear you, Kiersten!! I didn’t really miss eggs so much when I tried AIP, but I really missed mayo dressings! I did find myself eating ALL the yams though!

  3. Stacey
    | Reply

    I made Japanese yam fries last night and followed your recipe and they were sooo good! I’m making more tonight because I have some yams left. YUM!

    • livinglovingpaleo
      | Reply

      Yeah! So glad you liked them, they’re a staple in our house!

  4. Caitlin
    | Reply

    I have been dairy-free, gluten-free, a lot of other things-free for a couple of years now and have desperately missed ranch. I just finished making my 2nd batch of your jalapeno ranch (substituting NM hatch green chile for the jalapeno, though!) and I am in heaven. It’s incredible. Thank you for sharing your recipe with us 🙂 Also, I am a new reader and am so inspired by your story and impressed with your recipes. Again, thank you!

    • livinglovingpaleo
      | Reply

      Thank you so much for your kind words, Caitlin! I’m so happy you’re enjoying the recipe and love the substitution you made! 🙂

  5. Nerissa
    | Reply

    What can you use instead of the egg?

    • livinglovingpaleo
      | Reply

      Hi Nerissa, the egg is what emulsifies the dressing, but I do have an egg-free mayo in my eBook that can easily be used as the base! Here’s the link – http://livinglovingpaleo.com/my-ebook/

  6. Delaney
    | Reply

    If I have already made mayo (I tried making my own and it was a flop) how can I adjust this recipe to make it into the jalapeno ranch? Do I just mix it with the following:
    •½ tsp salt
    •2 tsp dried dill (or about 2 tbsp fresh, minced)
    •1 ½ tsp dried parsley (or about 1 ½ tbsp fresh, minced)
    •1 tsp fresh garlic, minced (or about ¼ tsp garlic powder)
    •¼ cup jalapeños, seeds removed and minced (approximately 2)

    Thanks!

    • livinglovingpaleo
      | Reply

      Hi Delaney! Yep, that’s exactly what you’d do! I’d add the sea salt just to taste, as the pre-made mayo usually has a little salt added to it already 🙂

    • livinglovingpaleo
      | Reply

      Also, if you haven’t tried it, making homemade mayo with an immersion blender is SO easy, especially compared to making it in a regular blender 🙂

  7. Delaney
    | Reply

    Thank you! =) I definitely didn’t use an immersion blender at the first mayo attempt so I think I will try again now that I have one!

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