|Beautiful North Carolina Potatoes|
One of the most requested after-school snacks in our house is french fries. With beautiful potatoes like the ones in the photo, who wouldn’t want to eat this snack every day?! The purple sweet potatoes came in my Know Your Farms CSA box this week from Cottle Farms, the regular sweet potatoes are from Puzzle Peace Farm out in Bostic, North Carolina, and the beautiful white potatoes are Red Pontiac potatoes also from Rutherford County and came in a 50 pound bushel… I still have a few (or 30) pounds left. (We’ll be snacking on these for awhile…) North Carolina really produces some awesome potato varieties!
This snack is incredibly easy to make but it takes an hour or so to cook so you have to do a little planning. If I am feeling indulgent, I will whip up a little garlic aioli to go alongside the baked french fries. Yum.
Assorted potatoes, peeled and cut into sticks or wedges
Olive oil, a drizzle
Sea salt, a sprinkle
|Easy Baked French Fries|
Gently toss your cut potatoes with a bit of olive oil and spread evenly on a cookie sheet. (Sometimes I lightly spray the cookie sheet with a non-stick spray, but usually I don’t.) Cook for about an hour at 350 degrees. Use a spatula to carefully remove the french fries from the cookie sheet – it might take a little effort. Serve plain or with a little bit of aioli for dipping.
Make your own aioli … There are a couple of ways to make your own aioli. One way involves carefully whisking egg yolks. I will save that version for later. The easier version of aioli involves mayonnaise, grated garlic, and a few squeezes of lemon.
Garlic Aioli (A-O-LEE) – Take about 1/4 cup of mayonnaise, grate 1 or 2 cloves of garlic directly into the mayonnaise, sprinkle a little coarse sea salt, squeeze half of a lemon into the mayonnaise and stir well to combine. Instant aioli! Perfect for dipping homemade french fries!! Enjoy!