No, not that kind! Here we’re talking two types of potatoes with two dip flavours. Because on cold days like today, nothing beats hot and crispy thick cut fries with creamy Jungle Green and Beetalicious Hummus as companions to warm the soul!
Ingredients
1/3 container of each dip
2 sweet potatoes (we used the Taiwan No. 57 variety)
2 potatoes (we mixed new and “old”)
1 tbsp olive oil
Salt and pepper
Parsley
Instructions
1. Cut potatoes into thickish strips and spread on a baking tray.
2. Lightly brush with olive oil.
3. Season generously with salt and pepper.
4. Bake in a preheated oven at 200-220 C for 30 minutes.
5. Arrange on a plate with the dips in a bowl.
6. Sprinkle with chopped fresh parsley.
Et voilà!
