Friday, May 18, 2012

Rosemary basil fries

If you're like my husband, you prefer fried fries. Who doesn't, right? But we only fry the when we've done something particularly active - like cycling, hiking or some heavy remodeling.

Instead, we bake them:


I love mixing sweet potatoes with russet or red potatoes. Just note that russet take longer to cook than most other potatoes.

Serves 2

1 sweet potato
1 russet potato
Dash of olive oil

Preheat your oven to 375.

You'll want to slice your russet potatoes thinner than your sweet potatoes, to even out the cooking times. Slice them into long fries or short fries or even wedges. Peel your sweet potato and slice. Wash and do not peel your other potato.

Have your large bowl read with about 1 T olive oil. Throw your fries in there and mix. Now sprinkle with a lot of rosemary and basil and a little salt.

Put a single layer of fries on your cooking sheet. We actually cook on our cast iron skillets. Anything will work.

Cook 30 minutes at 375. Now flip all of your fries and increase heat to 400. Cook up to another 30 minutes or until brown.

Enjoy immediately.

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