Fries don’t really come to mind when you think about eating healthy, but these are baked in the oven and served with a light yet creamy garlic dip. Plus, they’re loaded with big flavor from a spice that’s having a moment right now.
Ingredients
4 medium-sized russet potatoes
1 tablespoon olive oil
Salt
1 head garlic
2 tablespoons sumac
Instructions
Preheat oven to 350°F. Peel potatoes. Cut one potato in half and set aside one of the halves. Slice the remaining potatoes into 1/2-inch strips. Toss with olive oil and a pinch of salt. Bake for 30 to 35 minutes, stirring every 10 minutes.
Roughly chop the reserved potato in half. Cook in salted boiling water until soft. Drain and roughly mash with a fork.
Meanwhile, make a paste with the head of garlic. Follow Emma's instructions here. Place garlic into a food processor or blender and add 2 tablespoons of mashed potatoes and 2 tablespoons of water. Add a little more potato or water as necessary. You want the spread to come together, but it won't be super creamy.
When the fries are done, remove from oven and toss with sumac. Serve with spread on the side.
