Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Emily Stoffel of The Pig & Quill channels the Parthenon and the Acropolis in these Greek-inflected sweet potato fries topped with creamy tzatziki and feta.
Photo: Emily Stoffel
Greek Sweet Potato Fries With Curried Tzatziki
1 teaspoon hot curry powder
1 cup Greek yogurt (I used 0 percent)
½ English cucumber, seeded and very finely shredded
1 large clove garlic, very finely minced or microplaned
1 tablespoon lemon juice (or more, to taste — plus extra for serving)
1 teaspoon dried dill (or 2 tablespoons fresh, chopped)
½ teaspoon sea salt
Freshly ground black pepper, to taste
1 pound freshly prepared sweet potato fries (see note)
Crumbled feta cheese
Hot chili oil
To make the tzatziki sauce, toast the curry powder in a small, dry skillet over medium heat until nutty and fragrant, about 1-2 mins. Do not let spices burn.
Combine spices with yogurt, cucumber, garlic, lemon juice, dill, and salt. Season with pepper to taste. Adjust for more lemon juice, if needed.
Serve fries topped generously with sauce, feta, chopped parsley, lemon juice and a drizzle of chili oil. Enjoy!
Note: There are too many good recipes for sweet potato fries out there, so I’ll leave it up to you to find your favorite — I happen to like With Food + Love’s use of cornstarch to create a crisp, seasoned-fry crust that is oh-so-tasty! Store-bought, frozen sweet potato fries are a lovely option, too. Either way, the toppings are really what takes them over the top!
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