Potayo, Potahto

I love potatoes: In any form. Fried is my favorite though, and it’s hard because they’re so horribly bad for you. Oven fries aren’t quite the same but they’re nearly as good. They can still get crispy and they do retain the soft, yummy goodness of a true fry. These are my two favorite recipes for white and sweet potatoes. Olive oil really is the best oil for this but any vegetable oil will do. You may want to spray the cookie sheet with a non-stick spray as the potatoes sometimes stick.

Oven Fries

2-3 potatoes, Yukon golds preferred but any will do
1 T olive oil
paprika
garlic powder
onion powder
salt
pepper
any other desired seasonings


Pre-heat oven to 425.
Slice the potatoes however you would like your fries to be shaped. Some like wedges, some like thin fries, while some are fine with chips.
Coat with the olive oil and add seasonings.
Arrange the potatoes on a cookie sheet so all pieces lie flat.
Bake for 30-40 minutes or until brown and crisp. You may want to turn them halfway through.
Fries may take longer depending on the oven.
Serve as is or with ketchup. I love mine with mayo, which overshadows the health component.

Savory Sweet Potatoes

1-2 sweet potatoes
½ red onion
2-3 cloves garlic
2 sprigs rosemary
olive oil
salt
pepper to taste

Pre- heat oven to 400
Cube the sweet potatoes and place on a tray. Coat with olive oil, salt, pepper, and 1 sprig rosemary. Put in oven and roast until tender. (About 45 minutes or so.)
While the potatoes are roasting, slice the onion and mince the garlic. Mix together with olive oil (1t), salt, pepper, remaining rosemary. Add to the potatoes for the last 15 minutes, just enough for the garlic and onions to become soft and sweet.
The garlic can be roasted separately and added at the end.