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Pumpkin Fries with Yogurt Dip
Hokkaido wedges roasted crisp with their skin on and a hit of smoked paprika, served with a cool garlicky yogurt dip. The autumn answer to potato fries..
Cook time
40 min
Servings
4
Ingredients
7
Nutrition
per serving160 kcal
Calories
5 g
Protein
8 g
Fat
17 g
Carbs
Instructions
- 1
Wash the pumpkin, halve it, scoop out the seeds and cut it – skin and all – into finger-thick wedges.
- 2
Toss the wedges with olive oil, smoked paprika and salt, then lay them out in a single layer on a lined baking sheet.
- 3
Bake in a preheated fan oven at 200°C, turning halfway, until the wedges are tender inside and crisp at the edges.
- 4
For the dip, stir the yogurt with the crushed garlic, finely snipped chives and a pinch of salt. Serve alongside the hot fries.
