easy oven baked sweet potato fries


DSC_0024These fries are SO GOOD, SUPER ADDICTIVE and honestly as easy to make up as the frozen variety (and cheaper too).  I’m serious!  They’re browned, caramelized and slightly crispy on the outside, and soft, sweet and tender on the inside. Yum, Yum!  I will admit that these fries are not going to be crispy, like fries that have been fried, they tend to be softer like steak fries.

In the past few weeks these fries have become our new favorite dinner/lunch side, and one of the kid’s favorite after school snacks.  I hate even calling these fries, because fries have such a bad rap, and these are healthy.  I call them fries because it gets kids excited to try them, but between you and me, these are really just roasted sweet potatoes in fry form!

See, these fries make my kiddos silly and happy!  I’m even getting the thumbs up from Eli’s friend Robby. Make these fries up for your kiddos and they will be happy to! ;)

DSC_0027These fries are SUPER easy to make.  Just take a sweet potato, slice it up into fries, toss the fries with a bit of olive oil and coarse sea salt, and then bake them in the oven for 20 minutes.  The whole process from start to finish takes roughly 25 minutes.  Let’s be honest, most frozen sweet potato fries take 25-30 minutes to bake up, and they’re frozen peeps, while these take less time and are fresh!  Hmm… fresh or frozen, not much of a decision here.

Sweet potatoes are complex carbohydrate that contain protein, so they’re the perfect lunch/dinner side or snack because they fill you up, so you can eat one sweet potato and not be hungry or tired later.  Bonus! Sweet potato fires are also a good source of dietary fiber, vitamin A and potassium.

I baked up some fries for  lunch the other day and paired with my favorite kale salad, and I have to say that I was one happy Marin mama! This lunch kept me full and satisfied until dinner!

sweet potato fries and kale salad


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twice baked potatoes

twice baked potatoes

twice baked potatoesOk, so these potatoes are not one of the healthiest recipes I have on the blog, but they sure are tasty.  I believe that life, as well as food, is all about moderation and balance.  If you have balance, then you are living in the natural harmony of life.  To eat too healthy is actually not healthy.  Too much of one thing is not good for anyone.  Look at nature, when there is too much sun the plants don’t thrive because they need the rain as well. The key to life is balance.

These potatoes bring back happy memories every time I make and eat them.  My dad use to whip up a similar version of these potatoes every Easter and Christmas.  I use to help him out by scooping out the insides of the potatoes after they were baked, and then putting everything back in the skins after all the goodies were added to the potatoes.  It was pure comfort family cooking, but a happy memory in my heart, and one I still cherish.

What’s great about these potatoes or really any potato recipe, is that you can play with the recipe and add what you like to it.  You can add more or less cheese, more or less milk, some other greens, basically you are the creator here, so feel free to create. Another reason I love these potatoes is that they can be made and assembled ahead of time and then baked up later. They’re the perfect potato to bring to a dinner party or potluck.


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mashed potatoes with kale

mashed potatoes with kale

mashed potatoes with kaleI’m sorry that I’m not doing my regular weekly dinner menu post, but this considered a vacation week, so I’m kind of taking a vacation from cooking (until Thanksgiving that is). I’m also in the process of moving my site over to Wordpress, so I’m going to be busy working on getting that up and running with the help of my HTML goddess Wendy, thanks Wendy!  I can’t wait to move over, as I’m feeling limited on blogger and have finally decided that it’s time to make the move!  I promise to have my weekly dinner menu up and running next Sunday.

If you love kale and mashed potatoes, then you will love these.  Zoe and I were looking through Sprouted Kitchen’s new cookbook one afternoon where she saw the photo of these potatoes. She bookmarked the page, and told me that I had to make them.  I think her love of potatoes comes from John, as he loves any kind of potato dish. I honestly love what a foodie my daughter has become.  She would have never asked for potatoes with kale a year ago, (come to think of it, I don’t think I would have either) but our tastes change and grow, and now she and I both love kale.  


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roasted fingerling potatoes with salt, rosemary and thyme

roasted fingerling potatoes with salt, rosemary and thyme

roasted fingerling potatoes with salt, rosemary and thymeI received a cast-iron skillet for Christmas and couldn’t wait to break it in.  I was cooking up some lemon chicken breasts and roasted cauliflower for dinner and decided that some roasted potatoes would be the perfect accompaniment.  Comfort food at its best, but healthy comfort food.  I took a look in my pantry and noticed I had about 16 fingerling potatoes just sitting there waiting to be used, so I pulled out one cast iron skillet and got to work.

BTW, my kids love these potatoes (they rate them a 10).  They really taste like thick cut french fries, as they get super crispy on the bottom when you roast them in the skillet

roasted fingerling potatoes with salt, rosemary and thyme:

recipe adapted from Martha Stewart

serves 4

  • 15-16 or 1 pound fingerling potatoes, well scrubbed
  • 1/4 – 1/2 teaspoon fresh rosemary, finely chopped
  • 1/4 – 1/2 teaspoon fresh thyme, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground pepper

Note:  There are really no precise estimates for oil, salt, pepper and herbs.  Just use the amounts you want and like when seasoning your veggies as some people like more seasoning and some people like less.  It’s really an individual preference.

Preheat your oven to 400 degrees.

Heat a large ovenproof gratin dish or skillet in the preheated oven for 15 minutes.  I used my 12-inch cast-iron skillet.

DSC_0002Wash and scrub your potatoes and then cut them in half lengthwise.

DSC_0007Combine the salt, pepper, thyme, and rosemary in a small bowl.

DSC_0016Toss the potatoes in a medium bowl with the tablespoon of olive oil.

DSC_0020Add in your seasoned-salt mixture and mix well to combine.

DSC_0021-2Arrange the potatoes cut side down in a single layer in the preheated pan.

The potatoes will be tight here, but try and just wedge them in as best you can.  I filled mine with 16 potatoes and it was a tight squeeze.

DSC_0039Roast until they are golden on the outside and tender when pierced with fork, 20-25  minutes.roasted fingerling potatoes with salt, rosemary and thymeEnjoy!