Both sweet potato and yudon gold potato fries, superbly spiced. Could also be baked instead of fried for lucsious tastiness.

Ingredients

Directions

  1. Put 2 each cubed yukon gold potatoes and sweet potatoes into a pot of cold, salted water and bring to a boil. Cook until tender, about 5 to 8 minutes.

  2. Drain and pat dry on paper towels.

  3. Heat 2 tablespoons oil in a large skillet over medium-high heat.

  4. Add the potatoes and cook, turning, until browned, about 8 minutes.

  5. Stir in the ginger, garlic, curry powder, salt and pepper, cook for about 1 minute.

  6. Sprinkle with chopped cilantro and serve.