Oven-Fried Cheese Fries with Sweet Relish Mayo

A few weeks ago, I had won a cookbook giveaway from Justin at JustCook NYC. It was for the new book by Ellie Krieger called "So Easy." For those who don't know Ellie Krieger, she's a nutritionist and author who's got some fantastic recipes that are healthy and so delicious. She has her own show on the Food Network called Healthy Appetite. I try to catch it when I can. Her recipes are definitely worth checking out. So when I received the book in the mail. I immediately tabbed off recipes that I wanted to try. It just so happens that I received it as I was preparing for Thanksgiving. Darn! I guess It would have to wait until I finally got rid of all those leftovers.

I remembered that I had some russet potatoes I left that I wanted to eat up. As the leftovers dwindled down, I thumbs through the book once again. I come upon a recipe for Parmesan Steak "Fries". I'm a sucker for some good fries. I tend to go for the slightly thin crisp fries. But I can go for the thick wedges as well. I cut the potatoes into 1/4 to 1/2 inch sticks and baked them. I didn't have any parmesan as the recipe called for. The only thing left I had in the fridge was some shredded cheese. I had to make due with that. Plus, I didn't feel like stepping out in the cold. I was too comfy in my warm home to set foot outside. What you get are some nice crisp fries with slightly melted cheese on top. I served these with a side of sweet relish mayo with a hint of heat.

Serves 2-4

Oven-Fried Cheese Fries with Sweet Relish Mayo 
adapted from "So Easy" by Ellie Krieger

3 russet potatoes - washed and unpeeled
2 Tbsp Canola Oil
cooking spray
1/2 shredded cheese - you choice
salt to taste
Sweet Relish Mayo (recipe below)


Preheat your oven to 450˚F

Spray a baking sheet with the cooking spray.

Cut the potatoes into 1/4-1/2 inch sticks and place them in a bowl and add the canola oil. Toss them together until the potatoes are coated with the oil.

Place the potatoes on the baking sheet and bake them for 30 minutes. Ans slightly crisp around the edges.

Remove the fries from the baking sheet and onto a plate and top with the shredded cheese.

Sweet Relish Mayo

2 Tbsp Mayo
1 Tbsp Ketchup
3 tsp sweet pickled relish
1 tsp hot sauce - or more for your preference

Combine ingredients for the dip together and set aside.

Avocado Sour Cream dip

Today will be relatively short. A really simple dip that uses only 3 ingredients. Two of which are in the name. It's got a nice lightly green color to it and it can be used as a sandwich spread. How about that? It's got a nice smooth and creamy texture to it with a lovely blend of the sour cream and avocado flavors. Yum! This is perfect for parties. If you put this out on a buffet table, you'd probably find me standing next to the bowl of this dip, nibbling away.

I served this with some garlic rosemary baked fries. Have it with some chips or bread.

Baked Rosemary Fries

Click here for my Baked Garlic-Rosemary Fries



Note: if not baking the fries right aways, keep them soaked in water spiked with a little white vinegar to keep them from browning.

Avocado Sour Cream Dip
1 medium avocado
1-2 Tbsp Sour Cream
juice of half lemon.

Combine all ingredients together. Mash the avaocado until creamy and leave a few chunks.

Serve them way while hot.

Baked Garlic-Rosemary Fries

Here's the other batch of fries that I made. Fry #2. I had an extra potato left from the potato salad I made earlier in the week. I figured I'd make a batch of regular french fries along with the parmesan sweet potato version.

There's a brewery-restaurant here called Gorden Biersch. I'm not sure if they have any other branches, but they have some really great tasting garlic fries. It's been a LONG time since I've had them. Here's my version of those fries. Again with my quest to avoid deep-frying, I baked them, which turned out awesome. It still had the crisp crunch you find with the fried version. I tossed the potatoes before baking in some olive oil, fresh minced garlic and dry rosemary. To give them a little bit crisper texture, I put them in the broiler for a couple of minutes.

Served it with a side of banana ketchup. Yum!!! You can leave the skins on or peel them. Whatever your preference may be.

This serves 2 people.



Baked Garlic-Rosemary Fries

1 large russet potato
1 large garlic clove - minced
2 Tbsp dry rosemary
Olive oil
salt

Preheat oven to 450˚F

Cut the potato into 1/4-inch stick.

In a large bowl, toss the potato sticks in some olive oil. Toss them well then add in the garlic, rosemary and a sprinkling of salt.

Plce on a baking sheet lies with parchment paper and bake for 40-45 min. Give them a toss halfway through.

To get them slightly crisper, place them in the broiler for 2 min after the oven.

Baked Parmesan Sweet Potato Fries

I was in a french fry kind of mood. So today and tomorrow will be about fries because I decided to make two types the other day due to my indecision on what to cook. Both are baked meaning they are healthier, tastier and oh-so-delicious!!! Here's the first one. Baked Parmesan Sweet Potato Fries. I already did a herb version of these, so I decided to change it up and and make them thinner.

Can you hear them? They're calling out "eat me, eeeeeat me" (in a haunting voice). Sweet potatoes and cheese, I think is another winning combination right there. Besides, who doesn't like sweet potatoes? I hope there's no one out there who doesn't like them. That would make me sad. You don't want to make Little J sad. (*inserts tear-drop and puppy dog face*)

I had cut them 1/4-inch thick rather than 1/2-inch. You can peel them or leave the skins, its your choice. I coated them with some olive oil and grated parmesan cheese before baking and when they come out, they have a bit of a crisp cheese crust as well as a soft center. After baking, I tossed them in more cheese. You can never have enough cheese is what I say.

Serves 2



Baked Parmesan Sweet Potato Fries

2 medium Sweet Potatoes (peeled optional)
1 c grated parmesan cheese
olive oil
salt


Preheat you oven 450˚F

Cut the Sweet potatoes into 1/4-inch sticks.

In a bowl, toss them in a drizzle of olive oil. Then pour in 2/3 of the parmesan and a seasoning of salt, again toss well to coat each stick.

Place the fries on a baking sheet lined with parchment paper.

Bake for 30 min. Toss them every 10 min to give an even browning.

Baked Sweet Potato Fries

Made a nice filling dinner the other night. 4 dishes, 4 recipes and this is the first.


Baked Sweet Potato Fries

2 Medium Sized Sweet Potatoes (cut into sticks)
3 Tbsp Olive Oil
2 Tbps Paprika
1 Tbps Dry Basil
1 Tbps Dry Oregano
1 Tbps Dry Parsley


(I used a few other herbs into the mix, but this should suffice. I gotta keep some secrets. :-P)


Preheat oven 400˚F

Combine basil, oregano, parsley, Rosemary in a small bowl and mix.

Place sweet potato sticks in a large zip-lock bag or in a large bowl. Drizzle in olive oil and herb mix in the bag and mix coating the sticks evenly. If using a bowl toss the sticks with your hand or some tongs.

Place the sticks on a baking sheet and bake for 30 min. About half way through flip the fries over to give them even cooking.

Then serve. I used a brown sandwich bag. I cut down along the 4 corners about inch after where that little bump on the front it. Fold the flaps inward creating a barrier for the bag to keep the outer layer from getting any oil residue.

Enjoy!