I can’t believe it’s already August. After a great first summer working, we are getting into the swing of things here at NC State. The Allergy Pilot is on its way, we’re gearing up for the fall semester, and our campus is hosting the GFAF Wellness Event in Raleigh tomorrow! It’s been an incredibly productive week, and I can’t wait to end it all by seeing a bunch of my friends from the food allergy/blogger community. At one of the best restaurants in the triangle area, no less. And if that wasn’t awesome enough, I get to see my mom and aunt tomorrow as well! 🙂
Since moving into our new apartment a month ago, I haven’t really been hardcore cooking as much. Between the move, work, and being out of town, I’ve pretty much just been batch cooking one day a week and having leftovers for dinner (with a weekly trip to Mami Nora’s #priorities). My dinners have been pretty simple – steamed or roasted vegetables, chicken or beef, etc. I think the most creative I’ve gotten is throwing all of my leftover vegetables into a pot and making soup. I’m hoping that once the semester gets going and we get on a consistent schedule, I’ll be able to break in the kitchen for real!
This week, I was really craving fries. Probably because I had my sister’s leftover SmashBurger fries last weekend (cooked in beef tallow!! love love love) and I’m still drooling over those fries I had at Columbia Harbour House a few weeks back. Anyways, I decided to come up with my own recipe. I was originally going to fry them on the stove, but then I got lazy and just made them in the oven, which actually turned out pretty well – and crispy! I liked them so much that I ended up making them every night this week. Twice with a regular potato, and once with a regular potato AND a sweet potato. Yum. Here’s the recipe — it’s been a while since I’ve posted one!
Baked Rosemary Fries
Makes 4 servings
4 medium potatoes (or sweet potatoes), cut into strips
2 tsp dried rosemary
Oil for roasting
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Mix all ingredients in a bowl.
3. Lay out potato strips in a single layer on the sheet.
4. Bake for 25 minutes or until crisped to your liking.