|2||tablespoons canola oil|
|1||teaspoon dry rogan josh seasoning or 1/2 teaspoon of rogan josh paste|
|3||medium sweet potatoes|
|Salt and pepper, to taste|
2. In a large bowl, combine the oil and seasoning or paste. Mix with a fork or whisk to release the flavor and color.
3. Wash the potatoes thoroughly if you're leaving the skin on; pat dry with paper towels. Slice potatoes lengthwise into wedges or thick rectangular sticks, about 1/2-inch thick. In batches, add potatoes to the bowl and use your hands to toss the potatoes with the oil and seasoning until they are thoroughly coated.
4. Arrange a layer of potatoes on the baking sheet, leaving about 1/4-inch between the slices. Do not crowd the pan. Transfer to the oven and roast for 15 minutes. There should be a thin layer of liquid accumulating in the pan. Turn the fries, coating each fry in the sugary pan juices.
5. Continue roasting another 15 minutes, watching the fries extremely closely for the last 10 minutes. Remove them when the edges are golden brown and the fries are tender when pierced with a skewer. Sprinkle with salt and pepper if needed.
|1/2||cup plain whole-milk yogurt or 1/2 cup plain nonfat yogurt mixed with 1/2 teaspoon olive oil|
|1/2||teaspoon cider vinegar|
|1/8||teaspoon rogan josh seasoning|
2. Stir in the vinegar and seasoning and blend well. Serve with the fries. Michael Saunders