I started spring cleaning today. For me that means cleaning more thorough, moving more furniture aside, while also looking through everything, rearrangering and getting rid of what you don’t use anymore (also more thorough then normal). After finishing for today I wanted to make something easy that did not take up much space in the kitchen to make. Also I had quite a lot of potatoes which needed a destination. For these (or other) kinds of moments this recipe is perfect!
I did not add any oil to these fries. I’m not sure if they still count as fries or are now just baked potatoes in fry-form. I don’t mind the name very much in this case because I think you get what I mean. Oil on the fries gives of course a nice crunch but I like them this way very much as well.
For 1 portion
For the fries:
– 400g of potato
– some salt
For the sauce:
– 1 tablespoon soy yogurt
– 1 teaspoon mustard
– 1 teaspoon lemon juice
– a drop of agave syrup
Preheat the oven to 220°C/428°F.
Wash the potatoes, dry them with a clean kitchen towel, and cut them into fries. Put them unto a baking sheet unto a baking tray in the oven for around 35 minutes. Toss them halfway through or a few times to make sure they are brown-golden on all sides. Keep an eye on them to see when they are perfectly ready. The time can differ a bit. For me it matters very much with this recipe to get the timing just right to get the perfect crispy outside and the soft inside.
Whisk the ingredients of the sauce together.
Get the fries out of the oven and put on some salt. Serve them with the sauce.
