If you fry it, I will eat it.

Since I skipped town for last week’s Carbohydrate Friday, here’s a recipe to make up for it. This one isn’t technically fried, but close enough.

SWEET POTATO FRIES WITH ROSEMARY & GARLIC

1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2  medium sweet potatoes

1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste.  If you don’t have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork.  It takes a bit more effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want to eat.  Slice into 1/2 inch pieces.
5. Put potato strips into a large bowl; add oil mixture and toss well until well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don’t use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Remember to keep the potatoes in one layer and don’t crowd them too much or they won’t brown evenly.

BUTTERMILK BLUE CHEESE DRESSING
2 oz. dry blue cheese, crumbled
1/4 cup mayonnaise
1/4 cup buttermilk
dash of onion powder
freshly ground black pepper to taste

makes approx. 2/3 cup of dressing

For a photographic play-by-play, visit Pinch My Salt