Garlic, Rosemary, Parmesan Fries

Garlic, Rosemary, Parmesan Fries

garlic rosemary parmesan friesAh crispy, salty, yummy French Fries! Who doesn’t love them?  Fried potatoes are probably the most popular item on fast food menus around the world.  They’re served with everything from burgers to kebobs!

But in the past 10 years or so the humble French Fry has gone gourmet.  They’re now tossed, topped, and smothered with everything from garlic powder to chili, and truffles.  Gourmet French Fries have gotten so popular that even McDonald’s ventured into its territory with their Shake fries.  (Now that didn’t go so well.  Who wants to pour an order of McD’s fries into a bag, sprinkle with seasoned powder and shake? Not me that’s for sure!  We tried it and came to the conclusion that McDonald fries are best left alone.)

Many restaurants have also turned to fresh hand cut fries instead of the standard bags of frozen potatoes.  And they’re frying them in healthier oils, namely olive oil.

This “new” trend of gourmet fried potatoes is not new at our house.  I’ve always made fried potatoes or french fries from real potatoes.  I’m not too crazy about frozen potatoes.  And I’ve been seasoning fries for ages!

One of our favorites are Garlic, Rosemary, Parmesan Fries.  Seriously who can resist a blend of garlic, rosemary, and parmesan cheese?  A perfect combo in my book!

Garlic, Rosemary, Parmesan Fries are the perfect side dish for burgers!  They go well with just about anything you make.  They’s super good just by themselves.  And their fried in olive oil which gives them a better flavor than frying in vegetable oil.

Here’s my recipe.  Make plenty, they go fast!

Ingredients:

8 Large Russet Potatoes, scrubbed, peeled, and cut into thin strips

Olive Oil for frying

2 Tbs. Fresh Garlic, roughly chopped

2 Tbs. Fresh Rosemary, roughly chopped

1/2 Cup Fresh Parmesan Cheese, grated

Directions:

Wash and peel potatoes then cut into thin strips

Heat about 1″ – 1 1/2″ of olive oil in a deep pan

Drop potato strips into hot oil

Fry until crisp and golden brown

Drain on paper towel, gently pat the fries with the paper towel to remove excess oil

Pour fries in a large mixing bowl

Add remaining ingredients and toss until the toppings are evenly distributed

Serve hot

Garlic, Rosemary, Parmesan Fries
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Garlic, Rosemary, Parmesan Fries
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Ingredients
Servings:
Instructions
  1. Wash and peel potatoes then cut into thin strips
  2. Heat about 1" - 1 1/2" of olive oil in a deep pan
  3. Drop potato strips into hot oil
  4. Fry until crisp and golden brown
  5. Drain on paper towel, gently pat the fries with the paper towel to remove excess oil
  6. Pour fries in a large mixing bowl
  7. Add remaining ingredients and toss until the toppings are evenly distributed
  8. Serve hot
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Italian Herb Slow Cooker Pot Roast

Italian Herb Slow Cooker Pot Roast

It seems like everyone’s lives are so busy these days, I know mine is.  Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi.  Actually keeping them safely out of the kitchen so I can cook is the biggest challenge!  But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must.  I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.

In my life my Slow Cooker or Crock Pot has been a lifesaver!  It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.

It’s really the best way to make pot roast  in my opinion.  You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy.  For a bit of variety I like to add different herbs and spices to my pot roast.  One of our favorites is this Italian Herb Pot Roast.  We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.

Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast.  It’s a great way to use some of the herbs in my kitchen garden!  If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.

Here’s the recipe!

Ingredients:

3-4 Pound Chuck Roast

3 Cups Beef Broth

1 Cube Beef Broth – crush and stir into the liquid in the pot

2 Cups Baby Carrots

1 Large Onion – cut in chunks

6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 Sprigs Fresh Oregano

3 Cloves Fresh Garlic – minced

1/2 Cup Balsamic Vinegar

1 Tbs. Sea Salt

Directions:

Place all ingredients into a crock pot.

Cook over low heat for 8-10 hours.

 

Italian Herb Slow Cooker Pot Roast
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Italian Herb Slow Cooker Pot Roast
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a crock pot
  2. Cook over low heat for 8-10 hours
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