Just a dash of Herbie's Espelette Pepper Flakes kicks up your basic sweet potato wedges. Serve with a side of your favorite dipping sauce, truly a match made in heaven!
Preheat counter-top fryer to 325F.
Cut sweet potatoes into V-shaped wedges.
Once fryer oil is hot, blanch wedges for 8-10 minutes working in small batches.
Remove wedges from fryer and allow to cool on paper towel lined baking pan.
Then turn fryer up to 350F and fry the wedges once more until golden brown and crispy.
Remove from oil and allow excess oil to drip off wedges. Season with salt and espelette pepper flakes.
In a small mixing bowl, combine meyer lemon juice, zest, chopped dill, mayonnaise salt and pepper.
Mix thoroughly and store in refrigerator.
To serve, place wedges on platter and drizzle meyer lemon + dill aioli over top generously.
Garnish with more chopped dill or fresh micro greens.