Making your own "French fries" is a lot more healthier. Plus the harissa yogurt sauce added a great kick!
1. Toss potatoes with olive oil and parsley; sea salt and black pepper to taste.
2. Bake until done and golden, about 25 minutes.
Make 8 servings
Preheat the oven to 375F (190C)
A. Potatoes:
1 1/2 pounds (750 g) small organic potatoes, cut into wedges
3 Tbs. (45 ml) olive oil
3 Tbs. (45 g) chopped parsley
2. Bake until done and golden, about 25 minutes.
Option I.
B. Green Harissa Yogurt Sauce:
1 cup (200 g) chopped cilantro or basil
1 cup (200 g) chopped parsley
1/4 cup (50 g) chopped mint
1 poblano chile, seeded, stemmed, and chopped
2 serrano chiles, seeded, stemmed, and chopped
2 garlic cloves
2 tsp. (9 g) ground cumin
1 tsp. (4,5 g) each: ground coriander and paprika
1 Tbs. (15 ml) organic lemon zest
1/4 cup (60 ml) each: olive oil and organic lemon juice
2 cups (480 ml) organic plain (dairy-free) yogurt
optional: red pepper flakes
1. Combine in a food processor: herbs, chiles, garlic, spices, lemon zest and juice, and olive oil in a bowl. Plus until well combined but not puréed.
2. Add in yogurt.
Option II
1. Use a tube of harissa with the above cilantro/basil, parsley, mint, lemon zest and juice, oil and yogurt.
2. Mix in a bowl.
C. Serve potatoes on a platter with a bowl of the sauce
-modified "Herb Quarterly"
