SALT: MINE

This "canary" is baked fries - potatoes and carrots - with a "Colombian" touch, seasoned with malty vinegar and oil. All you have to do to start "digging" is, once you've cut up the pieces, season well with salt and pepper, oil and vinegar (a Spanish sweet vinegar would be great), plus a dusting of flour for texture. Toss everything in the large bowl with your hands, making sure each piece is "exfoliated" through. Three quick squirts of fresh lemon juice would be great prior to baking. To achieve "deep-fry" crunchiness to the "potarrots," here's what you need to do: Bake at 375 on oiled baking sheet for about 30-40 minutes - checking for tenderness and browning. If soft enough, take the sheet out and switch oven setting to broil, and close door for about a minute - then return the fries in to crisp in the mine for another 7 minutes (again checking to make sure that charring is perfect at the tips and sides; please don't burn them).  Remove when done.
To serve: wrap fries with parchment paper, cone-shaped, and stick them in a white bistro bowl. And "singing," sprinkle the diamonds on top.
For the dip: combine ketchup, mayo, hot sauce and Dijon - balance to taste FIRE!