Garlic Parmesan Chicken Bites with Crispy Potato & Sweet Potato Fries

Crispy potato and sweet potato fries

• 1½ lb (680 g) russet potatoes, scrubbed, cut into ¼-inch (6 mm) sticks
• 1½ lb (680 g) sweet potatoes, peeled, cut into ¼-inch (6 mm) sticks
• 3 tbsp olive oil
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ¼ tsp black pepper

Garlic Parmesan chicken bites

• 1½ lb (680 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp finely grated Parmesan, for the coating
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• ¼ cup (25 g) finely grated Parmesan, to finish
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Creamy garlic herb dip

• ½ cup (120 g) plain Greek yogurt
• ¼ cup (60 g) mayonnaise
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 2 tbsp finely diced cucumber, seeds removed
• ¼ tsp kosher salt
• ⅛ tsp black pepper

1. Cut and soak the potatoesHeat the oven to 450°F (230°C) with racks in the upper and lower thirds. Cut the russets into ¼-inch (6 mm) sticks and soak them in a bowl of cold water for 30 minutes. Cut the sweet potatoes the same size and set them aside; they do not need soaking.The potato sticks are even and thin, and the water turns cloudy with starch.⏱ 30 min timer
2. Make the dipStir the yogurt, mayonnaise, garlic, lemon juice, parsley, dill, cucumber, salt and pepper together in a glass bowl. Cover and chill while everything else cooks.The dip is thick, pale green-white and flecked with herbs.
3. Season the friesDrain the potatoes and dry them completely with clean towels. Mix the cornstarch, garlic powder, paprika, salt and pepper. Toss the potatoes with half the oil and half the spice mix, and the sweet potatoes with the rest. Spread each on its own sheet pan, in a single layer, using lightly oiled pans or parchment rated for 450°F.Every stick is lightly coated and none are touching in a pile.
4. Bake the friesBake 30 to 35 minutes. Flip the fries and swap the pans between racks at 15 minutes. Sweet potato fries can finish a few minutes earlier, so pull them when the edges are dark and crisp.The potato fries are golden with crisp edges, and the sweet potato fries are deep orange with dark crisp tips.⏱ 15 min timer, then flip
5. Sear the chicken bitesWhen the fries have about 12 minutes left, pat the chicken dry. Toss it with the olive oil, garlic powder, Italian seasoning, salt, pepper and the 2 tablespoons of Parmesan. Melt the butter in a 12-inch skillet over medium-high heat and cook the pieces in a single layer, in two batches if needed, 3 to 4 minutes per side, until deep golden and 165°F (74°C) inside.Golden-brown spots on every piece, with juicy white meat inside.⏱ 4 min timer, per side
6. Finish and plateReturn all the chicken to the skillet over low heat. Add the garlic and toss for 30 seconds. Take the skillet off the heat and toss with the remaining Parmesan, lemon juice and parsley. On a large platter, set the dip bowl near the top, pile the potato fries on one side and the sweet potato fries on the other, and arrange the chicken bites across the front. Sprinkle with a little extra parsley.Glossy, herb-flecked chicken bites in front, with golden and orange fries behind and the dip in the middle.

• Soak, then dry completely. Soaking removes surface starch, and bone-dry potato sticks are what turn crisp instead of steaming.
• Never crowd the pan. Give each type of fry its own sheet in a single layer. Crowded fries come out soft.
• Cut evenly. Aim for ¼-inch (6 mm) sticks so everything finishes at the same time. Sweet potato fries brown faster, so pull them when the edges are dark and crisp.
• Don’t overcook the chicken. Pieces this small go from juicy to dry fast, so take them off at 165°F (74°C) and finish the garlic and Parmesan off the heat.
• Pat the chicken dry. That is what gives you the golden-brown spots instead of a pale, steamed surface.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For more than 6 servings, use extra sheet pans so the fries stay in one layer.

Nutrition is an estimate per serving. Check your seasoning, mayonnaise and Parmesan labels if you need it strictly gluten-free.

Easy swaps

Air fryer fries: cook in batches at 380°F (193°C). Potato fries take 18 to 22 minutes and sweet potato fries 15 to 18 minutes, shaking halfway.

Air fryer chicken: after tossing with the seasoning, cook at 400°F (200°C) for 8 to 10 minutes, shaking once, then toss with the garlic butter and Parmesan.

Chicken thighs: boneless skinless thighs work well. Cook to 175°F (79°C) for the best texture.

Lighter dip: use all Greek yogurt and skip the mayonnaise. Dairy-free dip: use thick plain coconut or soy yogurt.

More heat: add ¼ tsp cayenne to the fry seasoning, or a few drops of hot sauce to the dip.

Only one kind of fry: double the potatoes or the sweet potatoes and bake on two sheets.

Storage and reheating

Chicken: keep in an airtight container in the fridge for 3 to 4 days and reheat in a skillet or the oven until hot.

Fries: best fresh. Reheat leftovers on a sheet pan in a 425°F (220°C) oven or in the air fryer for 5 to 8 minutes to re-crisp them.

Dip: keeps 4 to 5 days in the fridge.