Ingredients
Spicy yogurt dip:
200g FAGE Total 0%, 2%, 5%
1 ½ tablespoons sriracha sauce or hot sauce
2 tablespoons fresh lime juice
1 teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
Ingredients:
220g Russet potato
220g sweet potato
220g purple sweet potato
220g yuca root
Canola oil for frying
Kosher salt
Black pepper (optional)
Parsley, finely chopped (optional)
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Steps
- In a medium bowl, mix Greek yogurt, sriracha, lime juice, paprika, garlic powder, salt, and black pepper until well combined. Set aside in the refrigerator.
- Peel and cut potatoes and yuca root into match sticks.
- Place potatoes and yuca root in bowls of cold water for 10 minutes.
- Drain the potatoes and yuca root and lay out in a single layer on a clean kitchen towel. Let it drain for 5 minutes.
- Pour oil in a large pot to about 2-inch/ 5 cm depth and heat to 190 degrees.
- Working in small batches, add a handful of potatoes into the pot and cook until golden brown. Repeat with sweet potatoes and yuca root
- Using a slotted spoon, transfer the potatoes and yuca root onto a paper towel-lined baking tray and season with salt, pepper, and parsley.
- Serve immediately with spicy yogurt dip.
