Peel the potatoes and leave them in a water bath for a while. In the meantime, heat the oven at 180°C/200°C.
Cut the potatoes into very thin slices using a vegetable dicer and drain them; once the oven is hot, put them on parchment paper, distancing them, with salt, pepper, rosemary, extra virgin olive oil. Cook them until when they are golden brown.
In the meantime, on a hot gridiron, cook the spinach frankfurter.
Put the yogurt sauce in a small bowl and serve the potatoes in a papillote, the frankfurters and the prepared yogurt sauce.
