I don’t know about you, but I’ve always considered french fries to be their own food group. A perfect salted snack (and sometimes meal) satisfies my savory crave. Unfortunately unlike celery sticks, these delicious spears of potato don’t do much for the physique-- especially when I dip them in ranch!
THANK GOD my friend Stephanie introduced me to this recipe “Skinny Fries”. Rather than regular potatoes, this recipe calls for sweet potatoes and yams, which both have much higher nutritious values. The recipe also includes instructions for a delicious Tahini dip made from the world’s new fav- greek yogurt- so you can skip on the ranch.
Skinny Fries are perfect to serve with a glass of wine and a few friends, or as part of a spread for a big game day party. The recipe I’m sharing today feeds about 3-4 hungry people.
What You’ll Need:
3 Sweet Potatoes
1 whole 500 grams of Greek Yogurt
1 modest tablespoon of Sesame Tahini Paste
2 cloves of garlic.
1 wedge of lemon
The first thing you want to do is remove the top 2 racks from your oven, cover both with parchment paper, and set them aside for the time being. Next, preheat your oven to 400 degrees.
Preparing the Fries:
1. Gently wash the sweet potatoes and yams. Leave the skin on.
2. Cut yams and sweet potatoes into even sections (2-3) depending on size.
3. Begin cutting those sections into wedges. Keep the wedges on the thicker side- think steak fries.
4. Once you’ve cut all your wedges, scatter them on the parchment paper covered over racks. Make sure not to overlap!
5. Lightly drizzle the wedges with olive oil.
6. Sprinkle a generous amount of salt.
7. Sprinkle on some rosemary.
8. Place racks back in oven and set timer for 40 mins.
*NOW PREPARE THE DIP*
****When the timer goes off, CAREFULLY rotate the racks so the one on top goes under the one beneath it, and the one under will now be on top. Set timer for additional 15 mins. After 15 mins, check the fries. They should now be ready, slightly crispy and delicious.
Preparing the Dip.
1. Scoop entire contents of Greek Yogurt “tub”, aka 500 grams, into a bowl and give it a good stir to make it smooth.
2. FINELY chop or press 2 gloves of garlic.
3. Add 1 modest scoop of Sesame Tahini paste and chopped garlic, and squeeze one wedge of lemon into the yogurt. Stir vigorously.
4. As you stir, add salt and pepper to taste. Be careful not to over salt or pepper the dip. It is supposed to have a fresh taste, so don’t be afraid to taste as you add.
5. Once complete, cover the dip and place in fridge until fries are ready!
Photographed by Stephanie Corneliussen