Monday, July 4, 2011

Rosemary Garlic Matchsticks with Dipping Sauce

The truth is, I'm not one for deep fried french fries.  Sure, the first few bites are great, but then they become sludgy, heavy, and greasy.  I would much rather this version using fresh sliced potatoes layered with rosemary and garlic.  Made from ingredients I always have on hand, they are certainly easy enough to throw together.  Baking these matchsticks at a high temperature for a lengthy amount of time gives them their crispy golden exterior.  With just a hint of rosemary and garlicky goodness, you can indulge without the sludge.  The beauty of enjoying these little matchsticks is with this dipping sauce I've created.  Tastier and less sugary than ketchup, it's a creamy and tangy mustard mixture utilizing yogurt as its base.  These have become a staple in our house and many nights you can find us wrestling over the crispiest matchsticks to sop up the dipping sauce.  I don't think we have ever left one of these little guys behind.

If you can, reach for organic potatoes.  Potatoes grown conventionally are one of the more contaminated vegetables because they are grown underground.  You can learn more about the 'dirty dozen' and 'clean 15' here.  Familiarizing yourself with these lists can help you decide if and what to buy organic if possible.  Potatoes are one of those vegetables I always choose to buy organic.  A large bag keeps well and many nights I reach for potatoes to create side dishes.   These matchsticks are a great little twist on one of my favorite comfort foods.  I make this recipe for my husband and I, and it serves two good size portions.  You could certainly double both the matchsticks and dipping sauce recipes for a few more people.  Generally, one potato per person works well as a side dish.

~Rosemary Garlic Matchsticks Recipe~
      (Adapted from Ellie Kreiger)

2 large baking potatoes
1/3 cup olive oil, plus 1 tsp
2 cloves garlic chopped
1 tsp fresh chopped rosemary
1/2 tsp sea salt
few grinds from pepper mill

Preheat oven to 450˚.  In a small saute pan, heat 1 tsp of olive oil and add garlic and rosemary.  Cook for about 3 minutes.  Add this mixture to a large bowl with remaining olive oil, sea salt, and pepper.  Cut potatoes lengthwise and again into matchsticks, about 1/4" in size.  Toss the potatoes very well, coating in the olive oil and herb mixture.  Lay in a single layer on a sheet pan.  Cook for 65 minutes, turning halfway through, until the matchsticks are dark golden brown.

~Honey Mustard Dipping Sauce Recipe~
1/2 cup Greek yogurt
1 tbsp plus 1 tsp dijon mustard
1 tbsp honey

Mix these ingredients together until well combined in a small bowl.  Serve alongside the matchsticks.  Serves 2.


kyleen said...

Those look exactly, exactly like fries. I'm salivating right now.

Stephanie Skoog said...

Thanks. I think they taste even better :)