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Potatoes

CRISPY BAKED ROSEMARY GARLIC FRIES

Ingredients:

  • 3 russet potatoes, roughly peeled and cut into even wedges
  • 2-3 tbsp. avocado or olive oil to rim pan
  • 1 tbsp. olive oil, for coating
  • 1 large handful rosemary
  • 2-3 cloves fresh garlic, minced
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 475 degrees. Soak potatoes in hot water for 15 minutes, then drain and dry thoroughly with paper towels or clean dish towels.
  2. Dry the bowl they were in and then place them back in. Drizzle with olive oil and add salt and pepper and toss.
  3. Generously coat rimmed baking sheet with oil and drain off any excess. Transfer fries to baking sheet and arrange in a single layer.
  4. Cover with foil and bake for 5 minutes. Then remove foil and bake for 15 minutes more. Remove from oven to turn over with a spatula. Place back in the oven to cook for another 5 minutes.
  5. Remove from oven, flipping oven more. Return to oven for 5-10 minutes more or until golden brown and crispy.
  6. Remove form and transfer to a large bowl. Season with additional salt and taste and minced garlic rosemary while still hot. Toss and serve warm. 

ROASTED SWEET POTATO WITH HONEY AND CINNAMON

Ingredients:

  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
  • 1/4 cup honey
  • 2 tsp. ground cinnamon
  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.
  2. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  3. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SWEET POTATO FRIES WITH BLUE CHEESE

Ingredients:

  • 1 tbsp. olive oil
  • 2 medium sweet potatoes, peeled and cut into ½ inch thick strips
  • 1 tbsp. apricot preserves
  • 2 tbsp. crumbled blue cheese
  • Salt to taste

Directions:

  1. In a large skillet, heat oil over medium heat. Add sweet potatoes; cook until tender and lightly browned, turning occasionally, 12-15 minutes.
  2. Add preserves, stirring to coat; sprinkle with salt and top with blue cheese.

ROASTED POTATO AND TURNIP MASH

Ingredients:

  • 6 Yukon Gold Potatoes (medium sized), peeled and cubed
  • 2 turnips, peeled and cubed 1 inch
  • 2 tbsp, olive oil
  • Salt and pepper
  • ½ cup whole milk, warmed
  • 2 tbsp. butter, melted
  • 1 spring fresh thyme, leaved removed from stem and finely chopped

Directions:

  1. Preheat the oven to 400 degrees
  2. Place the potatoes and turnips on a baking sheet in a single layer, drizzle them with olive oil and season with salt and pepper. Roast the vegetables for 20 minutes. Then, remove the pan from the oven, stir the veggies and continue roasting for 20 minutes longer. The potatoes and turnips will be tender and lightly golden brown when finished.
  3. Transfer the veggies to the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes on medium speed until creamy, but so you still have some chunks. Turn the mixer down to low speed and add in the milk, melted butter, and thyme leaves. Taste the mash and season with additional salt and pepper to taste, if necessary.