This is not fast food. It’s fast ritual. A dish built on contrast: warm gold against smoked ash, sweet root against herbaceous olive, a soft interior under a crisp, starch-laced shell. 

The Viking Fries blend infuses every fry with smoked dill, turmeric heat, and a lucuma finish that lingers just long enough. OLEA432 olive oil, cold-pressed from early-harvest olives, adds that polyphenol-rich green sharpness that sharpens the edges of sweetness.

A staple in the La Botanique Sacrée family atelier. Phil makes these in batches when friends stop by unannounced. Sylvie insists they go best with her mustard-seed skyr. The bowl’s usually empty in under ten minutes.

Functional. Beautiful. Quietly obsessive. A side dish that deserves its own spotlight.

Peel the sweet potatoes using a vegetable peeler. Slice lengthwise into slabs roughly 0.8–1 cm thick. Stack slabs and cut into evenly-sized sticks (around 8–10 cm long, 0.8 cm thick). Uniform size ensures even crisping.

Place cut fries in a bowl of cold water for 10 minutes. This helps remove excess surface starch, reducing gumminess and improving texture. Drain and pat dry completely with a clean towel or paper towels. Moisture causes steam, which inhibits crisping.

In a large bowl, toss the dry fries with OLEA432 olive oil. Mix until lightly and evenly coated. Add arrowroot starch if using and toss again to coat. Finally, sprinkle in the Viking Fries spice blend and stir gently until the spices cling evenly.

Preheat air fryer to 190 °C (380 °F). Arrange the fries in a single layer inside the basket, without overcrowding. Cook for 6 minutes. Shake the basket or turn the fries gently to ensure even browning. Continue air-frying for another 6–8 minutes, depending on desired crispness.

Remove from the air fryer. While still hot, sprinkle a final pinch of Viking Fries over the fries. Serve immediately. Pair with a skyr-yogurt dip, herbed tahini, or citrus aioli.