spiced sweet potato oven fries
1½ pounds (680 grams) sweet potatoes, unpeeled, cut into ½-inch sticks
2 tablespoons (25 grams)
1¼ teaspoons (4 grams) kosher salt, plus ½ teaspoon for sauce
Heaped ¼ teaspoon garlic powder
¾ teaspoon ground coriander
¾ teaspoon ground cumin
¼ teaspoon ground cayenne, or adjusted to taste
Scant ¼ teaspoon ground cardamom or cinnamon
¾ cup (175 grams) plain
1 tablespoon (15 grams) white vinegar
2 garlic cloves, minced
1 tablespoon harissa, or adjusted to taste
Make the potatoes: Heat the oven to 400°F (205°C), and line a baking sheet with parchment paper. Toss the potatoes with 2 tablespoons olive oil. Add 17 teaspoons kosher salt, garlic powder, coriander, cumin, cayenne, and cardamom, and toss to coat evenly. Spread the potatoes on the prepared baking sheet, trying not to leave any spices behind in the bowl and separating the fries as much as possible, and roast until they're brown underneath, 15 minutes. Flip the fries, and roast for another 10 minutes, so they get brown on another side, and then return to the oven for a final 5 minutes, until they're nicely brown and blistered all over.
Make the yogurt sauce: Meanwhile, combine the yogurt, vinegar, remaining ½ teaspoon kosher salt, and garlic cloves. Dollop the harissa on top, and use a knife to marble it in. When the fries are ready, serve immediately with the yogurt sauce.