Crispy Oven Fries

I had to share the garlicky, rosemary goodness that are these oven fries! (See them hiding out on the left there?)

Mmmmm... Okay, so here's how you make them. (Note: the recipe is enough for 4+ spud lovers, so if you are making it for 2, just halve the amounts below.)

Preheat the oven to 400 degrees.

Wash and slice 3 lbs of yellow new potatoes - or really any potato variety that you like - and place in a bowl. Add 1/4 cup olive oil and 2 Tablespoons melted butter. Season with salt and pepper to taste (I like coarse Kosher salt), and mix together.

(This is when the moms arrived and I stopped snapping pics. Sorry.) Mince 4 garlic cloves and 2 Tablespoons of fresh rosemary (use 2 teaspoons if using the dried variety), and mix those in with the potatoes.

Spread out on a baking sheet and bake for 30-45 mins, or until golden and your desired level of crispiness. We like them really crispy over here.

Enjoy with any meat dish. Be careful: they are addictive!

I'll be sharing the final recipe, Low-fat Carrot Cake, on Thursday. We are gonna need it after the last two posts. Yikes!

Creamy Potato Salad with Lemon and (Fresh) Herbs

My husband *loves* mayo. It is definitely his favorite condiment - so much so that our friends got him a Costco-sized tub of it for Christmas one year - and quite possibly his favorite food. Of course, it is one of my least favorite foods. I have never taken a liking to potato salad or macaroni salad, despite my love of carbs, because it is always smothered in mayo.

Why do I bring up the great mayo debate that is constantly raging in my house? Because I have hit on a potato salad recipe that miraculously pleases both a mayo lover and hater, thanks to the mayo being tempered by bright herbs and zesty lemon. With BBQ's everywhere being fired up on these breezy spring evenings, with herbs growing in freshly planted gardens, and with summer gatherings just around the corner, there is no better time to get your mayo on with this twist on the classic potato salad.  

Ingredients
3 lbs baby red potatoes (other varieties like Russets and creamers will work too)
3 T unseasoned rice vinegar
3/4 c mayo
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3 inch cubes
1/4 c fresh parsley (or 1/8 c dried)
1/4 c fresh basil (or 1/8 c dried)
2 T dill (or 2 t dried)
1-1/2 t lemon zest
salt and pepper to taste

Directions
Bring quartered potatoes (or 3/4 inch chunks if using larger varieties) to a boil, and simmer until potatoes are tender, about 10-15 minutes. (I like the use the fork trick on them: if the fork penetrates the potato easily, but before it falls apart, they are tender.) Drain and let cool for at least 20 minutes.

Season potatoes with salt, pepper, and vinegar. Add all remaining ingredients; toss.

Season again with salt and pepper to taste. Cover and chill. Can be made ahead and keeps well for about 5 days. It's great with anything grilled. We had it last night with pork chops, and will eat it again tonight with some sausages.

Oh, and if you need a little boost on this Thursday, check out this link: http://www.reddit.com/r/AskReddit/comments/gibxk/i_like_big_butts_and_i_cannot_lie_but_is_there/
Thanks, Meg! I can't stop laughing!