Fried potatoes with yogurt sauceCopyright © 2014, The Baltimore Sun
Total time: 25 minutes
Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. This recipe comes from Aglaia Kremezi, an author of Greek cookbooks, and is in her words.
Potatoes, as many as you want to eat in a sitting, any kind
Olive oil or sunflower seed oil
1/2 cup yogurt, preferably full-fat sheep's milk or cow's milk
2 tablespoons crumbled feta cheese, Greek, of course
2 to 3 teaspoons Dijon mustard, enough for an unattractive yellow shade
Plenty of pepper or red pepper flakesThe potatoes: "I halve my potatoes lengthwise, then slice them slightly thinner than 1/8 -inch. Fry them in 2 inches of olive oil and half sunflower oil, or less. I don't like to let them get too golden, and I let only about half of them get crunchy. I drain them on three layers of paper towels."The sauce: "The so-called Greek yogurt you get is not the best kind for this. Basically very few of these thick yogurts are made with the traditional culture. I use regular cow or preferably sheep or goat's milk yogurt -- the sourness compensates for the sweet-and-oily potatoes. Combine the yogurt, feta, mustard and quite a bit of ground pepper or Aleppo pepper flakes. I once added some lemon zest, which you may or may not like. Help yourself to a few potatoes, take some sauce on the side, and dip each bunch of forked potatoes in the sauce and eat them."
Each serving: 364 calories; 13 grams protein; 44 grams carbohydrates; 3 grams fiber; 15 grams fat; 5 grams saturated fat; 24 mg. cholesterol; 616 mg. sodium.