russet potato (about 10 ounces)
melted coconut oil or ghee
seeded and finely diced cucumber
whole or lowfat greek yogurt
heaping 1/2 teaspoon curry powder
few generous pinches of salt
pepper to taste
- Preheat the oven to 415° F.
- 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 coconut oil or ghee mixed with curry. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and 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.
September 13, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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