Curry Spiced Pomme Frites & Cucumber Dip

YIELD: serves 2

INGREDIENTS

• 1 Russet Potato (about 10 oz.)
• 1 Tbsp. Melted Coconut Oil or Ghee
• Heaping 1/2 tsp. Curry Powder
• Few generous pinches of Salt

Cucumber Dip

• 1/3 Cup Seeded and Finely Diced Cucumber
• 1 Tbsp. Chopped Mint
• 1 Tbsp. Chopped Parsley
• 1/2 Cup Whole or Lowfat Greek Yogurt
• Salt + Pepper to taste

DIRECTIONS

Preheat the oven to 415′

Using a mandoline or sharp knife, cut the potato into 1/8” slices, lengthwise. Pat them dry with a dishtowel or paper towel. Layer up like-size pieces, and cut them into small matchsticks, more narrow than a ballpoint pen.

Toss the matchsticks gently with the curry mix. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and put lay as many as you can in a single layer, this will have to be done in shifts. Sprinkle with a few pinches of salt. Bake them on the middle rack for 10-14 minutes, rotating the pan halfway through. Watch them closely, you want them to have some brown spots, but not turn to charcoal. Mine were super thin, so they got a bit charred.

While they bake, mix the diced cucumber, both herbs, yogurt and a pinch of salt and pepper together and set aside.

Eat them hot from the oven with the yogurt dip. You can use the same parchment for the second round, or prepare a second baking tray and put it in as soon as the first batch is done. Repeat process of spreading them out in a single layer with a few pinches of salt on top.