Happy Mardi Gras!
Today (and the last week or more, really) is one big party in this part of the world. Colors, masks, beads, and costumes are everywhere, and plenty of parades.
This morning Joe & I went out early, watched some parades, caught some beads, enjoyed observing all the folks dressed up and their various costumes, aaaaand then decided we’d had enough of big crazy noisy crowds.
Which took us to Audobon Park, where it was wonderfully quiet except for the noise of the ducks, which we both much preferred to the previous roar of crowds. We’d brought some food with us (hummus, veggies & Joe’s tortillas), and enjoyed a gloriously calm and peaceful barefoot picnic lunch.
Now we’re cooking a pot of gumbo, and it’ll be my first time to even try this southern classic, much less make it. Needless to say, I’m pretty excited! As it simmers on the stove, I thought I’d put up a quick post – something I made last night.
Without going into all the details, yesterday unfolded as a rather stressful and exhausting day at work, so when I got home, I didn’t want to do much, and didn’t want to spend much time cooking. Thankfully, we still have a few cans of Alaskan salmon that I’d mailed down in January, so we decided to open one of those, cook up some collard & mustard greens, and make some sweet potato fries (it’s hard to get much simpler & healthier & delicious all at the same time!). Joe had got me a lovely rosemary plant for Valentine’s Day, and I had yet to use any of it’s fragrant leaves, making rosemary garlic fries the obvious dinner choice.
So I decided to give you something simple today, because, simple is what I feel like right now, and I think we all come to that place sometime. This recipe is more of a basic guideline; the amounts are infinitely adjustable according to your taste – I never measure, just use what looks right. These fries are pretty customizable. And, they are completely delicious.
Rosemary Garlic Sweet Potato Fries
2 medium sweet potatoes
3 cloves garlic
1 Tbsp (or so…. use more if you love rosemary like I do!) fresh rosemary
salt & pepper
Preheat oven to 425 degrees; oil a baking sheet.
Chop the garlic & rosemary, then mix together in a small bowl, adding some salt & pepper (adjusted according to your taste!). Then pour in some oil; like I said, I never really measure, but I would say 2-4 tablespoons, again, totally depending on your preference, and mix it all together.
Clean your sweet potatoes & cut off any bad spots. Cut the potatoes into fries and place in a bowl. Pour the oil-garlic-rosemary mixture over them and stir until coated.
Spread the potatoes out on your baking sheet, trying to keep them from touching too much. Bake for 35-40 minutes, or until tender; check on them to make sure they’re not browning too much on the bottom, and if they are you can flip them for the remaining time.
P.S. make sure to get all the little crispy pieces of garlic off the baking sheet…. According to Joe, these are the best part!