My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Curry Spiced Pommes Frites and Cucumber Dip

This Recipe Is:

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Ingredients

Prep: 10 minutes | Cook: 15 minutes | Total Time: 25 minutes

1
russet potato (about 10 ounces)
1 tablespoon
melted coconut oil or ghee
1/3 cup
seeded and finely diced cucumber
1 tablespoon
chopped mint
1 tablespoon
chopped parsley
1/2 cup
whole or lowfat greek yogurt
heaping 1/2 teaspoon curry powder
few generous pinches of salt
pepper to taste

Instructions

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.

Reviewed September 13, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com