spiced sweet potato oven fries

Ingredients

1½ pounds (680 grams) sweet potatoes, unpeeled, cut into ½-inch sticks

2 tablespoons (25 grams)

olive oil

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

Greek-style yogurt

1 tablespoon (15 grams) white vinegar

2 garlic cloves, minced

1 tablespoon harissa, or adjusted to taste

Directions

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.