Sweet Potato Fries

 Sweet Potato Fries_02

I learned how to appreciate sweet potato fries when I was a student in Chicago, for a few years ago. Then me and my friends would dine out a lot trying new restaurants all the time. After all it could be perceived as part of our studies as Hospitality Management students, or that was our excuse at least 😉

We loved going out for a burger and a beer and no place was better than Wild Bar & Restaurant which was just a cross from my apartment. There it was optional to get sweet potatoes with everything in stead of regular french fries, and of course I had to try, especially because me, the little girl form Iceland, had never tried sweet potatoes before. That´t was it. I was officially in love with this new discovered fries of mine. After that I never ordered anything other than sweet potato fires, if I could help it.

However, when I came back to Iceland 2 years later my lovely fries where nowhere to be found. I looked at all menus that I could get my hands on but it was all for nothing. No-one offered sweet potato fires in Iceland at that time.

Therefore, I started experimenting. I don´t have a deep frying pot at home so I tried to oven bake sweet potatoes to see if I could get the same result. I couldn’t´t match it exactly but below you will find my recipe for crispy sweet potatoes which are the closest thing that I have been able to produce  without a proper deep frying pot. I quite like them and they are also healthier than the deep fried once. I hope you will like them too.

Sweet Potato Fries

1 Sweet potato

Olive Oil or Garlic Olive Oil

Black pepper

Raw Sweet Potatos

Preheat your oven at 200-220°C and use the fan. Start with rinsing the sweet potato. Then cut it down into 1/2 cm slices, leaving the skin on.  When you have chopped all the potato down into slices start cutting the slices up into 1/2 cm thick pieces, or at least try to make them as even as possible.

Cover a baking tray with parchment paper (baking paper) and poor the sweet potatoes onto the tray. Drizzle the olive oil or garlic olive oil over the potatoes, just enough to cover the potatoes on all sides as you toss them around. Add the black pepper and other spices if you like.

I personally love garlic so I always have garlic olive oil in my fridge. I just crush fresh garlic and add it to olive oil along with a little oregano and black pepper and the outcome is a fresh garlic oil that I can keep in my fridge for weeks.

When all this is done just place your potatoes in the middle of the oven and leave them for about 15 minutes or until they are golden and puffy. Then take them out and quickly turn them over to get the same result on the other side as you bake them for another 15 minutes. Then turn them over once more and put the grill on. Now watch them carefully, tossing them occasionally. Just be careful not to leave them for to long under the grill, otherwise they will burn. It is fine though if they get a little brown at the ends because it just gives them a caramelized flavor which I really love. Finally Take them out when they are golden and crispy all around.

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Potato Salad

This is the recipe to my mothers great potato salad, which I have tweaked a little to make it lactose free.  It still remains fresh and delicious, just a little bit healthier 🙂

I remember this summery potato salad since I was a kid. It used to accompany great weather, BBQ and a lot of fun for my family and now so many years later it installs the same feeling for my kids. It´s fresh, it´s delicious and I have the feeling that you and your family are going to enjoy it just as much as my family does, so here  we go.

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Potato Salad

1kg potatoes

160 gr sour cucumbers

½ onion

14gr scallions

220gr lactose free sour cream (made from lactose free *súrmjólk,)

205 gr mayonnaise

5 medium eggs

1-2 tbsp. mustard

1 tsp. season all

Boil the potatoes for roughly 30 minutes (depending on size), or until you can push a knife though the middle without a resistance. Then peel them and roughly chop them down. Boil the eggs for about 10 -12 minutes. Finely chop the onion, scallions, cucumbers and eggs.

Now put everything in a big bowl along with the mayonnaise, sour cream, mustard and season all, and mix it all together and let it stand in the refrigerator for at least 2 hours to get a richer flavor. The longer you let it rest the better it gets. When your ready to serve it you can decorate it with a little bit of parsley or chive so it looks nicer.

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* Súrmjólk is an Icelandic dairy product which is similar to buttermilk. In Iceland it is now available without lactose. I don´t know if it´s possible to get something similar outside of Iceland, but don´t worry, if you can get your hands on a lactose free yogurt you can use that too and just add a little bit of lemon to it until the flavor is right. If that is not available either, you can just use mayonnaise, just make sure to use a thick mayonnaise and add a little bit of lemon to adjust the flavor. However, regardless of  if you have a yogurt, súrmjólk or buttermilk, you will need to strain it for a few hours to get the right thickness and take the edge oft the awfully sour taste that at least súrmjólk has. To strain it I put a paper-towel in my colander and poor the súrmjólk in, then I place the colander on top of a bowl and just leave it for a few hours. The result will be a beautifully rich and thick  sour-cream sitting on top of the paper towel, which I can then use for my potato salad.

Basil Pesto

 

Basil Pesto

35 gr fresh basil leaves

52 gr fresh garlic without cloves

33 gr grated parmesan

55 gr roasted pine-nuts

2 cloves of lime

1 – 1 ½ dl olive oil

Fresh black pepper to taste.

 

Take the basil leaves of the stems and rinse thoroughly.

Grade the Parmesan and roast the pine-nuts until golden.

Roasted Pine-nuts

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Slice the lime down into cloves.

Now put everything in the blender except the lime, turn it to full speed and slowly poor in the olive oil. I usually use 1 dl of olive oil if I´m serving the pesto on its own or with cheese’s, but if I´m using it as a marinade I add an extra ½ dl just to have enough oil to soak my meat with. When you have a smooth looking pesto in your blender, then get a spoon and taste it. Then squeeze the lime in and blend a little more. Taste again and add some black pepper until the pesto is to your liking, be careful with the pepper though so it won´t be overwhelming.

Blender Ingredience

Use a silicon spatula to get all the pesto out of the blender and put in a beautiful bowl to serve.

Basil Pesto in a bowl