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.
- Fries –
- • 1 large yam (or sweet potato)
- • 1 tbsp coconut oil, melted (or ghee)
- • Salt
- Jalapeño Ranch –
- •2/3 cup avocado oil
- •1 pasture-raised egg
- •½ tsp mustard powder
- •1 tsp lemon juice
- •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)
- 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.
- 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.
- 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. The leftover jalapeño ranch will stay good in a sealed container in the fridge for up to a week!
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