📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures even cooking and helps the carrots get nice and crispy.
2. Wash and peel about 1.5 pounds of carrots. Nobody wants dirty fries!
3. Cut the carrots into fry-like sticks, approximately 1/2 inch thick. Aim for uniformity so they cook evenly. Uneven fries are sad fries.
4. In a large bowl, toss the carrot sticks with 2 tablespoons of olive oil. Make sure every fry is lightly coated. You don't want them swimming in oil, just lightly kissed.
5. Add 1-2 tablespoons of curry powder (depending on your spice preference), 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper. Toss well to coat evenly. Get in there with your hands if you need to! This is where the magic happens.
6. Spread the carrots in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
7. Bake for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly browned. Keep an eye on them! Ovens vary, and you don’t want burnt fries. Burnt fries are the worst.
8. While the carrots are baking, prepare the yogurt dip. In a small bowl, combine 1 cup of plain Greek yogurt, 1 tablespoon of lemon juice, 1 tablespoon of chopped fresh cilantro (or mint), and a pinch of salt. Stir well. Taste and adjust seasonings as needed. This dip is your cool, creamy counterpoint to the spicy fries.
9. Once the carrots are done, remove them from the oven and let them cool slightly. They’ll crisp up a bit more as they cool.
10. Serve the Curried Carrot Fries immediately with the yogurt dip. Garnish with extra cilantro or a sprinkle of curry powder, if desired. Enjoy! And try not to eat them all in one sitting... but no promises!
11. For an extra touch of flavor, try adding a squeeze of lime juice over the fries right before serving. It adds a delightful zing!