Ingredients
SWEET POTATO FRIES
- 1 3/4 lb.
sweet potatoes (about 3 medium)
- 2 tbsp.
extra-virgin olive oil
- 1 tsp.
dried oregano
- 1/2 tsp.
garlic powder
- 1/2 tsp.
smoked paprika
Kosher salt
Freshly ground black pepper
TOMATO-CUCUMBER SALAD
- 1
roma tomato, finely chopped
- 1
Persian cucumber, seeds removed, finely chopped
- 2 tbsp.
finely chopped fresh dill
- 2 tbsp.
finely chopped red onion
- 1 tbsp.
extra-virgin olive oil
- 1 tsp.
finely grated lemon zest
Kosher salt
Freshly ground black pepper
TAHINI-YOGURT SAUCE & ASSEMBLY
- 1/4 c.
plain full-fat Greek yogurt
- 1/4 c.
tahini
- 2 tbsp.
fresh lemon juice
- 1 tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 1/2 c.
crumbled feta (about 3 oz.)
How to:
SWEET POTATO FRIES
- Step 1Place a baking sheet on a rack in top third of oven; preheat to 450°. Cut potatoes lengthwise into 1/2"-thick planks (4 to 5 per potato). Slice each plank into 1/2"-wide matchsticks. Transfer potatoes to a large bowl.
- Step 2Add oil, oregano, garlic powder, and paprika; season with salt and pepper. Carefully transfer potatoes to preheated baking sheet in an even layer.
- Step 3Roast fries, stirring halfway through, until soft and slightly charred in spots, 20 to 25 minutes.
TOMATO-CUCUMBER SALD
In a medium bowl, combine tomato, cucumber, dill, onion, oil, lemon zest, and a pinch each of salt and pepper.
TAHINI-YOGURT SAUCE & ASSEMBLY
- Step 1In a small bowl, whisk yogurt, tahini, lemon juice, and oil; season with salt and pepper. The sauce will thicken a bit at first, but you can slowly drizzle in water until it loosens to a pourable consistency.
- Step 2Sprinkle tomato-cucumber salad over fries, then drizzle with tahini-yogurt sauce. Top with feta and serve with remaining sauce alongside.
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