Sweet potato Fries

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Sweet potatoes are a real favorite of mine. I like adding them to my diet year round and cooking them in many different ways. Baked, mashed, and candied are top of my list. My husband Joe has never cared for them, which drives me crazy! I knew if I could just get him to try them he would enjoy them. Over the years I’ve made them many ways hoping I would find a way to awaken his taste buds to the creamy sweet goodness of these nutrient rich potatoes.  Well it took 12 years for this man to finally find a way to enjoy them. It should have been obvious to me that he would enjoy them as fries. He loves fried and roasted foods best like most people. I don’t fry food as a rule, but I do roast lots of things vegetables are a must for me as far as roasting. You get such rich flavor from roasting. So I oven fried some sweet potatoes and told him I really needed him to try one last time. If he didn’t like them I would give up. Well of course you know the happy ending. He couldn’t believe that he really loved them. With that said oven roasted is the only way he will eat them.

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Toss all ingredients together. Judge the oil you don’t want to much.

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Sweet Potato Fries

1 large organic sweet potato

1 ½ tablespoons olive oil

¼ teaspoon smoky paprika

Kosher salt

Fresh cracked pepper

Pre heat oven 400 degrees

Scrub sweet potato and cut the potato in wedges. Place potato wedges on a baking sheet or cast iron pan. Toss with olive oil, paprika, and salt and pepper to taste. Roast for 8-10 minutes then turn potatoes over to the other side with a spatula to roast evenly and brown potatoes on both sides. Serve immediately. Serves 1-2.

Enjoy:)

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Potato Salad

I can’t imagine a summer BBQ without potato salad. Most families have their own traditional recipe. The recipe I have is the one my Mom and Grandmother used, with a few personal tweaks. As a young girl I was a very fussy eater. I would never even taste the potato salad put on our picnic table. As an adult I can’t remember the first time I tasted potato salad, I just know that I love it now. My Mom’s recipe seems very simple and it is, but it is creamy and delicious. It’s the recipe that my brother Tommy really enjoys. He called me yesterday and asked me if I had our mom’s recipe. He then went on to tell me what he remembered. He had it really close. This is the recipe he is making for his 4th of July celebration with his family today. I’ve gone outside the box and added a few ingredients that I feel push it into comfort food heaven. I have shared my Mom’s recipe with you and also included my added ingredients if you would like to try my version. This is the potato salad I have posted here on my blog. I cut the size of the salad by half to feed my family today. I’m confident that you will love it either way.

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Potato Salad

5 lbs. potatoes, I prefer red bliss

1 large onion, chopped, yellow or red

3-4 stalks celery, chopped

2 tablespoons vinegar

½-1 teaspoon milk, to thin

Kosher salt (to taste)

Lots of fresh cracked pepper

1 ½-2 cups mayonnaise

Garnish with sweet paprika and fresh chopped flat leaf parsley

Boil the potatoes till fork tender. Chop onion and celery. In a large bowl cut cooled potatoes ¼ inch thick slices or to the thickness you prefer. Add the chopped onion, chopped celery, vinegar, salt, pepper, milk and mayonnaise. Gently fold to combine the ingredients. Turn the mixture into a serve bowl. Garnish with paprika, and herb of your choice.

Ingredients I add to my potato salad along with the above recipe:

¾-1 cup sweet pickle relish

1/2  teaspoon celery seed

6 hard-boiled eggs, chopped

1 tablespoon Dijon mustard

1 tablespoon stone ground mustard

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