| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Appetizers, Vegetables | 30 | Servings |
INGREDIENTS
| 2/3 | c | Mayonnaise |
| 1/3 | c | Plain yogurt |
| 1 | tb | Curry powder |
| 1 | ts | Ground ginger |
| 1/2 | ts | Tumeric powder |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Sweet Hungarian paprika |
| 1/4 | ts | Salt |
| 4 | Large yams | |
| Vegetable oil | ||
| Salt |
INSTRUCTIONS
In a small bowl, stir together the mayonnaise and yogurt. Stir in spices and salt. Cover and refrigerate at least 1 hour or overnight. Makes 1 cup. Immediately before serving, scrub potatoes and cut lengthwise into quarter to half inch slices. Cut slices into french fry shapes. Place on baking sheets and drizzle with oil, tossing to coat. Spread in a single layer and season lightly with salt. Bake at 400 degrees for 20 to 25 minutes or until cooked through. Serve with curry dip. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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