Just a shortie today because I’ve got roughly three weeks of freezer meals calling out to be labeled and organized and tetris’d into a spot that was previously occupied by six frozen ‘naners. Which have now become two ginormous loaves of pineapple-banana loaf cake, also headed for the freezer.
Systems are failing.
(PS – Do you guys have any interest in the whole freezer food game plan? Mehbeh I’ll do a little posty-post about how it’s all coming together and then a Part Deux when it all gets cooked up for countless post-baby dins and inevitably falls miserably apart. Is that completely, totally boring? Comtotesboringo? Snoresville? Lemme know.)
This past weekend Chris and I had a small non-shower at the corner bar chock fulla beers and burgers and chicken strips and cuppycakes and exactly zero games and it was awesome. We’re so lucky to be surrounded by friends that have truly become our second family — and as only children, it’s so comforting to know that our little babes will grow up with more honorary aunties and uncles than she can count. (Well I mean, when she can count, she’ll be able to count them, but I’ma keep things low-presh…)
In addition to lots of sage wisdom and belly chuckles, we left the shower positively rich with leftovers — including pounds upon pounds of the crispiest, pubbiest sweet potato fries. Generously cut and perfectly crinkled, they were just begging to be (re)crisped up in the oven and dressed in their best attire for an event I like to call: humpday hangry. Wherein I eat all the fries. All on my own. On a Wednesday. And call it lunch.
If your cup doesn’t happen to runneth over with 19 takeout boxes from the local bar, not to fear. This recipe (which is more about the toppings, after all — ummm, hello curried tzatziki!!!) works just as well with a batch of homemade sweet potato fries or a bag of your favorite frozen variety.
- 1 tsp hot curry powder
- 1 cup Greek yogurt (I used 0%)
- ½ English cucumber, seeded and very finely shredded
- 1 large clove garlic, very finely minced or microplaned
- 1 T lemon juice (or more, to taste -- plus extra for serving)
- 1 tsp dried dill (or 2 T fresh, chopped)
- ½ tsp sea salt
- freshly ground black pepper
- 1 lb freshly prepared sweet potato fries (see note)
- crumbled feta cheese
- chopped parsley
- 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!
The cook time for this recipe assumes your fries are ready to go. If you're making the fries from scratch (or heating a frozen batch), you'll want to account for another 20-45 mins cooking time.
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Emily! These fries! Majorly over-active salivary glands right now! That baby shower with beer sounds so fun – I’ve only been to a couple showers in my life and I always felt they were lacking in the beer dept. Also, bring on the freezer meals – I want all the deets on this baby prep!
Beer at baby showers is definitely the way to go! Or so it seems. I didn’t get to partake in any more than the babiest of sips. Highly recommended if and when you find yourself in a shower situation, Grace!
Oh my! These look so tempting and pretty, too! Three cheers for showers without obligatory games 🙂
Yes, three cheers, indeed! Though I do have kind of a soft spot for the whole melted candy dirty diaper game — but only because I can spot a Snickers from a mile away! 🙂 Thanks, Nicole!
oh my goodness, I’m drooling over here. I love sweet potato fries and this combo looks and sounds amazing. Gah!
Seriously, Brittany — sweet potato fries can do no wrong, so I had kind of an advantage going into this one. 🙂 Thanks for the kind words and for stopping by! <3
Wow! These fries look beyond fantastic!
Thanks Gaby! Is it ok if I put down the whole platter by my lonesome if it occurred over a 2(ish) hour period? Still too many fries for one being? I mean, nah…right? 😉
These are simply majestic. That is all.
Haha, thanks Cynth! Short and sweet (the sweetest, actually!) is fine with me. <3
These are making mega hungry Em. Also, baby or no baby, we should all have well-stocked freezers. Bring it on, xo!!
We should, Sherrie! But sadly, the rest of the year (of my life?), my freezer has been kind of a hot mess of chocolate chips, coffee beans (yeah, we don’t really drink coffee…) and industrial sized bags of smoothie fruit. Plus the occasional stroke of “I’ll freeze these tomatoes for sauce this winter!!!!!” brilliance that inevitably goes…nowhere. So I’m trying, girl! We’ll see how it all pans out. 🙂 Thanks for the vote of confidence!
Love your work…yes to freezer discussions what a great platter of SP fries.
Thanks Patricia, so kind of you! Freezer discussions are forthcoming…we’ll just see when I can finally get my butt in gear. 🙂
These look faaaaantastic. I am so making them! We are just entering sweet potato season (Autumn) so these shall be appearing. 10/10!
10/10!!!! Omg, my inner figure skater is crazy elated — thank you thank you! And yay for sweet potato season!
I can’t believe that I missed this post for FIVE WHOLE DAYS. That’s five days of my life that I’ve spent without knowing the amazingness of these sweet potato fries and that makes me sad. What a waste.
What the eff, Kathryn — WHERE HAVE YOU BEEN?! Kidding, of course. 😉 Just glad you’re all caught up so you can get to enjoying these tasty little buggers as soon as possible. Worth the wait, I assure you!
YAY baby shower that’s more party than shower. I was never any good at those shower games so lucky you for skipping over them! These fries look AMAZE. Wish I had a few cartons of sweet potato fries on hand right now so I could enjoy these for breakfast!!
Breakfast is most certainly an approved meal at which to serve fries, Alana — I so very much like how you think! But then you already knew that… 😉
These look absolutely super-d-doper delicious! And yay for baby showers at bars!
Thanks Kate! 🙂 🙂 🙂
How did you get the crinkle churro like effect on them fries?! This sounds better than poutine any day!
Full disclosure — I’m not the one that had to figure it out since I used restaurant fries, but I bet someone somewhere used a crinkle mandoline to make big slabs of spuds before cutting those into strips. Too fancy for me! 🙂
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Yum! I will be making these. Your fries look ripple cut; how did you do that?
I actually took a shortcut with frozen sweet potato fries in this recipe, but when we do make the fries at home (or when I slice veggies for the kiddo to snack on), I use this krinkle knife to get the ridges. Hope you enjoy!