Sweet Potato Parmesan Fries & Garlic Aioli

You know those days you can’t stop eating? That was this entire week for me.

These fries were one of the primary problems.

As soon as these came out of the oven, despite completely burning my mouth, I shoved them in my face.

I think I am having a terrible reaction to the time change. Now that we have turned back the clocks an hour, I feel like my entire world is collapsing around me. Do you KNOW how dark it is when I drive home now? PITCH BLACK. It feels like it is 10pm when I come home every night. I used to be able to watch the sunset out of our front window every night. Now I leave the office and the sun has almost dipped below the mountains as soon as I reach my car.

It is totally freaking me out.

But really, these fries are a freaking revelation. I think they may be the only thing that will get me through this tumultuous time change.

Sweet Potato Parmesan Fries

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 tbsp Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp Garlic Powder
1/4 tsp Old Bay Seasoning
1/4 cup shredded Parmesan cheese

Preheat oven to 425.

Wash and cut potatoes into 1/8ths. Place on a cookie sheet that has been lined with foil or lightly greased with non-stick cooking spray.

Mix all of the spices and the parmesan cheese in a small bowl. Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.

Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer. Bake 30-45 minutes or until tender and lightly golden brown. Baking times will vary depending on the amount of fries that you make and the size that you cut them. For the ones shown in the picture they were baked for 45 minutes.

Garlic Aioli 

Ingredients:

3 garlic cloves, chopped

1 large egg

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

2 turns freshly ground black pepper

1/2 cup olive oil

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

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