Sweet Potato Parmesan Fries
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.
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.