Baked Curry Fries with Coconut-Thyme Superfood Dip
Total time: 30 minutes
Serves: 6
Ingredients:
- 4 organic potatoes cut into wedges
- 3 Tbsp. olive oil
- 1/4 cup parmesan cheese dairy or non-dairy
- 2 tsp. curry powder
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. thyme
- 3/4 tsp. sea salt
Thyme-Coconut Dip
- 5 oz. Liana’s Homemade Vegan Nut-Based “Yogurt”
- 1 tsp. pHresh Products Greens Raw Alkalizing Superfood powder
- 1 drop chlorophyll
- 1/2 lime juice
- 2 sprigs fresh thyme
Instructions:
- Preheat oven to 425°F. Grease sheet pan with coconut oil.
- In a lidded container or closeable bag, combine potatoes and olive oil; shake until coated.
- Add curry powder, paprika, garlic powder, thyme, sea salt, and parmesan cheese; shake until evenly distributed.
- Arrange potato wedges on the pan in a single layer and bake for 25 minutes until golden.
- In a serving bowl, mix together the homemade “yogurt,” greens powder, chlorophyll, and lime juice. Sprinkle with fresh thyme.
- Sprinkle thyme over the baked fries and serve with the coconut-thyme superfood dip.
