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IMG_3142 Paintbrush Fries IMG_3216 - Copy IMG_3266

I hope you had a great Thanksgiving!

I am writing this post as I wait for my flight back from Kansas City after visiting my parents.  We moved to Kansas City when I was in high school, thousands of miles away from our family in Arizona.  Before we moved, my grandparents, aunts, uncles and cousins would gather for the holidays, but now most of them now have their own families.  With my sister and her family in Arizona, the holiday was pretty quiet.

Isn’t it strange the pressure we feel around the holidays?  For some it may be the gathering of a large family, putting together a tremendous meal, but for me and many of my friends it is the pressure to meet someone and “settle down.”  I suppose we all have expectations of us by other people but we must choose our path and walk down it.

When I was young I didn’t like the traditional holiday meal of turkey, stuffing and mashed potatoes.  Thanksgiving was one of the few times of year that we enjoyed a good home cooked meal, but it seemed that the options weren’t “colorful” enough for me.  I preferred the pickles, olives, rolls and especially the pecan pie.  Today I have ventured into eating squash, Brussels sprouts, and greens but I am still not much for the traditional holiday meal.

I baked a lot while home (including these fries with golden potatoes), being the resident chef, so I will be sharing those with you this week.

Ingredients

  • 2 large sweet potatoes, sliced into 1/4″ cubed fries
  • 1/2 shallot finely chopped
  • 1 small twig of rosemary
  • 2 Tbs expeller pressed canola oil or extra virgin olive oil
  • salt and freshly ground pepper to taste

See the garlic aioli sauce recipe here.  I used 2 garlic cloves, 1 Tbs rice vinegar instead of lemon juice, and 1/3 cup oil.

Directions

  • Preheat oven to 400 deg. F.
  • Line a baking sheet with parchment paper.
  • In a medium size bowl combine potatoes, oil, shallot and rosemary and toss to combine.
  • Spread evenly on baking sheet and bake for 15 minutes, turning once.
  • Turn up heat to broil and toss potatoes every 5 minutes until tender and browned.
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