"SKINNY" FRIES: BEST OVEN-ROASTED POTATOES!

Use starchy potatoes for this, not waxy. Waxy potatoes don't have enough starch to turn into sugar during roasting and won't get the beautiful brown caramel tones from the Maillard reaction. Soaking the cut potatoes draws out the starch to the surface, which turns into simple sugar at high heat during roasting. The surface sugar browns to the warm caramel colour at high heat. Thank heavens for the Maillard reaction!

Starchy potatoes: Russet (Idaho), Atlantic, Kennebec, Sebago, Spunta, purple potatoes, Bintje

Waxy potatoes: Red potatoes, Yukon Gold or other yellow potatoes, new potatoes, Nicola, Patrone

"Skinny" Fries: Best Oven-Roasted Potatoes!

Servings: 2, if you decide to share

- 2 large russet (Idaho) or other starchy potatoes

- a large pot of cold tap water

- 2-3 tbsp. peanut oil or coconut oil - olive oil will do if you don't have any other oil

- 2 tsp. salt

- dried herbs and seasonings to taste: freshly ground black pepper, smoked paprika, any other paprika, powdered chipotle peppers, thyme, rubbed sage, curry powder, or lots of salt and malt vinegar (just before eating otherwise the fries will become soggy)

- 2 kitchen towels or paper towels

Variations:

- Garlic Fries: 2 cloves minced garlic, 2 tsp. salt

- Truffle Parmesan Fries: 2 tbsp. finely grated good quality Parmigiano Reggiano, 1 tsp. truffle oil or truffle butter, 1-2 tsp. freshly ground black pepper, salt to taste

1. Pre-heat oven to 450 F/230 C.

2. Fill a large pot with cold tap water.

3. Peel (or not) and cut the potatoes into approximately 1/4" sticks (no thicker than the width of penne pasta, not rigatoni).

4. Put the cut potatoes in the water and let them soak for 1-8 hours. Minimum 1 hour, maximum 8 hours, anywhere in between.

5. Strain the potatoes and dry: lay a towel on the countertop, put the strained potatoes on the towel in a single layer, put the other towel on top, gently press to soak up water.

6. Put the potatoes in a bowl and toss with oil.

7. Bake at 450 F/230 C for 20-25 minutes, checking periodically starting at 20 minutes.

8. Take fries out and let them cool for a minute or so.

9. In the meantime, mix the salt and all the seasonings and toss with the fries in a bowl.

10. Serve with... well, just eat them however you want!

Variations:

- Garlic Fries: mix the minced garlic and 2 tsp. salt, toss with the fries.

- Truffle Parmesan Fries: mix the Parmigiano Reggiano, truffle oil or truffle butter, black pepper, salt, toss with fries.

Notes:

1.  I use pink Himalayan salt or black salt for everything since those are the only salts I buy and have on hand.

CRANBERRY BEAN, ROASTED CORN, AND SWEET POTATO STEW

I always fall for good looks. Cranberry beans, or borlotti beans in Italian are probably the most beautiful of all beans, with gorgeous pink streaks all over their cream background. The flavour is quite creamy and subtle, and although they are related to kidney beans, they taste totally different. I would not recommend substituting kidney beans in this recipe.

Sorry for the blah photos, but I was really short on time when I was making this stew.

Cranberry Bean, Roasted Corn, and Sweet Potato Stew

makes: 4 servings

- 1 tbsp. coconut oil

- 1 small onion, diced

- 3 cloves garlic, minced

- 1 tsp. smoked paprika

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper

- 3 plum (or 10 cherry) tomatoes, chopped or pureed in a food processor

- 2 cups (or 1 can) cooked cranberry beans

- 3 cups vegetable stock

- 2 cups sweet potato, peeled and chopped into 1-1/2 in. cubes

- 1-1/2 cups roasted corn kernels (fresh or frozen, like the ones from Trader Joe's)

- 1/4 cup fresh cilantro, chopped

- salt and crushed red pepper, to taste

1. In a stock pot over medium heat, sauté onions in coconut oil for a few minutes, until translucent.

2. Add garlic and cook for 1 minute or until fragrant.

3. Add sweet potato and stir, cook for 3-4 minutes.

4. Stir in smoked paprika, crushed red pepper, cumin, oregano, tomatoes, and beans, and cook for 5 minutes.

5. Add vegetable stock and 1 tsp. salt.

6. Bring to a boil, and then lower heat and simmer uncovered, for 15 minutes or until sweet potatoes are tender.

7. Add roasted corn and cilantro, and simmer for another 5-10 minutes.

8. Add salt and additional crushed red pepper to taste.
9. Garnish with fresh cilantro. 
10. Serve with bread, white or wild rice, quinoa, millet, or salad.

Notes:

1. Add diced carrots if you have them.
2. Since olive oil is unstable and oxidizes at high heat, I use coconut oil for sauteeing usually. Unless I'm making something where the coconut oil flavour won't match the ingredients.