…I’ve been MIA…I apologize. It turns out planning a wedding takes up a lot of time – who knew right?!?! It’s not so much “planning the wedding” but the addition of this huge task to an already busy life, unfortunately my beloved blog has suffered a little over the past 2 months. This weekend I’ve vowed to give it a little love and attention seeing as we’re actually home and I’m doing some general catch up on life. OH!!! andddddd we got a dishwasher!!!!!!!!!!!!!!! Another amazing craigslist success story, no more “dish pan hands” for Troy (it’s his chore, I do the laundry) and more reasons for me to bake on weeknights – SO excited!
I have a few backlogged posts to make but I thought I’d start with something nice and fresh that I made tonight for dinner. mmmm sweet potato fries – yum. I’ve been trying to get them to come out crispier and came across a tip that suggested soaking the potato slices in salted water prior to baking, so I tried it this time around, and I think it sorta helped! Definitely crispier.
As a side to the new and improved crispier fries I made up a quick pesto – which was strategic because it gives me more excuses to use my mini food processor, which I’m pretty much in love with. Overall a good combination – we also had fish with the fries and I liked the pesto a lot more on the fish than the fries but I think that’s just because I’d rather eat the fries smothered in Franks Red Hot sauce….I can’t help it…
Sweet Potato Fries w/ Lemon Walnut Pesto
- 4 sweet potatoes, scrubbed and cut into long fry strips
- 7 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 cups fresh flat-leaf parsley
- 1/4 teaspoon chopped garlic (about 1 small clove)
- 1/2 cup raw walnuts, toasted
- Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
- Preheat oven to 425 degrees. Cut potatoes into fry pieces and submerge in large bowl filled with lightly salted cold water for about 15 minutes.
- Remove potato strips from water and place on a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, about 40 minutes. Let cool slightly.
- Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined – add slightly more oil to reach desired consistency. Season with salt and pepper.
- Top roasted sweet potatoes with 2 tablespoons pesto – or as much as you’d like!