• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
• Peel the sweet potatoes using a vegetable peeler. Slice the sweet potatoes lengthwise into long fry-shaped pieces, about 1/2 inch thick. Try to cut them into similarly sized pieces so the fries will bake evenly.
• For extra crispy sweet potato fries, soak the uncooked fries in ice-cold water for 20 minutes. Place the fries on a clean kitchen towel and gently pat them dry to remove excess moisture.
• Transfer the fries to a large bowl and toss with olive oil, garlic powder, pepper, smoked paprika, dried tarragon, and salt until evenly coated.

  Spread the fries between the two prepared baking sheets in a single layer, making sure they aren’t overlapping. For the best results, bake one pan at a time on the top rack.
• Bake for 20 minutes. Remove the baking sheet from the oven and carefully flip the fries using tongs or a spatula. Return to the oven and bake for another 15–20 minutes, or until lightly browned around the edges.

  Remove from the oven and sprinkle generously with kosher salt. These fries are best served right away, as they tend to soften if they sit too long. If you’d like, garnish with a little minced parsley before serving.

Dipping Sauce:

• While the fries are baking, make the dipping sauce. Add all of the ingredients to a bowl and mix well until fully combined. Taste and adjust the seasoning if needed. Enjoy!