Heat a non-stick pan with a tsp of canola oil. Add the finely chopped onions and sauté until the onions are browned and crispy. In a bowl mix together the sour cream and yogurt. Add the crispy onions, cilantro, crushed red peppers and salt. Mix well and serve with the crispy potatoes.
Mix all the dip ingredients together and this is ready to serve! Although adding ketchup with herbs seems kinda crazy, trust me, this is the best dip you have ever eaten. It pairs extremely well with potatoes and anything that needs a kick up.
Oven toasted Pierogis:
Bring a large pot of salted water to a boil. Drop the frozen pierogis in and cook until the pierogis float to the top. That means they are ready to come out. Drain any excess water and place them on baking sheet greased with a little canola oil. Bake for 10 minutes until brown on one side. Turn them over and bake for another 10 minutes until crispy. Serve with the spicy herbed ketchup. This turned out to be the perfect combination. Crisp on the outside, soft and pillowy on the inside, dipped into a spicy tangy sauce is just heavenly!
Wash the potatoes well. Slice two potatoes lengthwise into large thin strips about a 1/4 inch thin. Spray a large baking sheet with cooking spray. Spread the slides evenly. Bake for 20 minutes, turn the slices around and bake for another 5 minutes. Remove the baking sheet, sprinkle potatoes with 1/2 tsp salt and 1/4 tsp chilli powder.
Bake for another 5 minutes and serve hot with dips.
Cut the remaining two potatoes into french fries style pieces about 1/2 inch thick. Spread them evenly on a baking sheet sprayed with cooking spray. Bake for 20 minutes. Remove from the oven, turn them over and bake for another 10 minutes. They should be browned by now, then add salt, cumin, chilli and coriander powders along with the dried basil.
Back to baking for 5 more minutes and serve hot with the dips.