Oven Baked Rosemary Sweet Potato Fries

Growing up as an Airforce brat in Germany, I couldn’t get enough of pommes frites (french fries in German). ‘Til this day I eat my fries with mayonnaise, a popular condiment in Germany. Oh and the curry ketchup! Yum. I’m not exactly sure when sweet potato fries came on the scene but on my first taste, I was hooked. Now the ones I make are much healther since these are oven roasted with olive oil. Rosemary and potatoes are beautiful together, so why not sweet potatoes? Oh boy, the combination is delicious. This recipe calls for both rosemary olive oil and dried rosemary.

What you’ll need:

4-5 medium sweet potatoes, new

2 tablespoons So Olive Rosemary Extra Virgin Olive Oil

1 teaspoon garlic salt

2 teaspoons dried rosemary

Sea salt to taste

Here’s how:

Preheat oven to 425º. Cut sweet potatoes into even french fry shaped pieces. If you are using new sweet potatoes there is no need to peel the skin, but you’re more than welcome to peel them. It also depends on the sweet potato variety used. Toss the raw sweet potatoes into a mixing bowl and pour rosemary olive oil over the potatoes. Season with garlic powder, sea salt, and dried rosemary. Mix so that the seasoning and oil are coated around the potatoes evenly. Arrange on baking sheet in a single layer. Place the sheet on the top rack of the oven for baking. After 20 minutes, pull baking sheet out and flip sweet potatoes on the other side. Bake for another 15 minutes until brown and crispy. You’ll notice that the smaller pieces will turn dark brown, do not worry, it’s just caramelization of the natural sugars found in the sweet potatoes. Enjoy with mayo or ketchup!

CategoriesSalads Vinaigrettes

Summer Squash Noodle Salad with Pineapple Basil Vinaigrette

Besides the cherry tomato forest growing in my backyard from last year’s seeds, this year I did not plant a garden on purposeBut around this time of year, I would usually get a bumper crop of zucchini and yellow squash. So if you have an abundance of summer squash, more than you know what to do with, making a noodle salad will be a great way to use them. This salad is very simple and quick. It makes a great side dish or light meal. I used a spiral slicer to make the noodles. If you don’t have a spiral slicer, you may also use a julienne peeler. The noodles will just be more straight instead of spiral.

What’ll you need:

2 medium zucchini

2 medium yellow squash

1 cup cherry or grape tomatoes

Vinaigrette Ingredients:

1/4 cup Pineapple White Balsamic

1/4 cup Arbequina or Koroneiki Extra Virgin Olive Oil

1 small clove garlic

7-9 basil leaves

sea salt to taste

Here’s how:

Make the vinaigrette first. Combine olive oil, balsamic vinegar, garlic, basil, and a pinch of salt into a blender. We used a small food prep blender. Grab a large bowl. Then spiralize or peel zucchini, summer squash into bowl. Add sliced cherry tomatoes. Pour vinaigrette over the squash noodles. Then mix it well. Add salt to taste. It’s ready to eat.