Tag: Vegan
Garlic Herb Potato Wedges
If there’s one thing every kid will eat, it’s French fries, right? Or maybe mac and cheese…or pizza…or chocolate cake. (Hmm, this is starting to sound like a list of my favorite foods.) As for French fries, despite their francophile name, they are an all-American staple, especially for little ones. And while I don’t mind the frozen variety, they’ve got nothing on these crispy-on-the-outside, tender-on-the-inside garlic herb potato wedges. I’ve made them time and again as a pitch-perfect accompaniment to other American classics like meatloaf, barbecue pork, fried chicken, and more. The combination of herbs plus the subtle coating of olive oil make these a craveable side dish for grown-ups and kids alike. Plus, they look way fancier than the Ore-Ida crinkle cut variety that look a little too much like worms for my taste:
Right?
Save the worm fries for Halloween. Make these potato wedges anytime.
Garlic Herb Potato Wedges
(Adapted from About.com)
Ingredients:
4 medium Russet potatoes, scrubbed and rinsed
3-4 Tbsp. olive oil, depending on size of potatoes
1 tsp. garlic powder
1/2 tsp. dried rosemary, crushed fine
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. black pepper
1 tsp. salt
Preheat oven to 425 degrees.
In a small bowl, combine garlic powder, rosemary, oregano, thyme, paprika, pepper, and salt. Set aside.
Cut each potato in half lengthwise. Cut each half lengthwise into 4 equally sized wedges. Place wedges in a large bowl and toss with olive oil to coat. Sprinkle herb mixture over potatoes and toss again until evenly coated.
Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil, spaced evenly. Bake for 35 minutes or until well browned and crusty edged, turning every 10 minutes.
Serves 8.
Lemon-Thyme Granita
I always used to be skeptical of granita. Typically containing only three ingredients–fruit juice, water, and sugar–it kinda sounds like some Weight Watchers trick to make you think juice is dessert. (Nice try, Weight Watchers.) But then I started making it, starting with this fancy-schmancy lime recipe, and I’ve been hooked ever since. It still doesn’t exactly fit the bill for a “real” dessert in my book (I think my definition for real dessert is “must contain fat”) but it is a lovely, light, refreshing after-dinner palate cleanser. Any fruit juice will do to make it. I’ve tried grapefruit, watermelon, lime, and lemon, and I’m especially curious to try this sangria version.
This time around, I happened to have a couple of lemons hanging around waiting to be put to some culinary use, so Dear Old Uncle Google willingly obliged an appropriate recipe. I love the unique twist the thyme infusion gives the flavor here–a subtle depth that balances the lemony sweetness nicely. Excellent for a little something different!
Lemon-Thyme Granita
From Taste of Home
Ingredients:
1 c. water
2/3 c. sugar
2/3 c. fresh lemon juice
2 fresh thyme sprigs
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature.
Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
Stir granita with a fork just before serving; spoon into dessert dishes. Yield: 2 cups.