Who doesn’t crave sweet potato fries every now and then?
The salty-sweet combo gets me every time.
And they are especially delicious when served with aioli.
Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.
Have you tried the slightly more tender (and easier to make) sweet potato wedges?
I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.
Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.
For reals, don’t skip the sauce. It’s everything.
I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.
It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).
Baked Sweet Potato Fries with Chipotle Aioli
- 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
- Generous drizzle of olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 teaspoons minced canned chipotle peppers or more, to taste
- Juice of 1/4 lime
- 1 clove garlic, minced
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels.
Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges.
Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.
Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.
As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done.
When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli.
Something about the recent time change has me in a GREAT mood.
I mean, a few extra hours of sunlight each day does wonders for this woman 🙂
I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!
And one of my favorite parts about summer, is hot veggies fresh off the grill.
They get that delicious char on them, remain crisp tender, and are SO easy to make.
Since grilled veggies have so much flavor on their own, I like to keep it simple.
Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.
For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.
It’s a perfectly balanced bite.
You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.
And one of the best parts?
It’s ready in just 20 minutes. Winning.
Grilled Zucchini with Mint, Lemon, and Feta
- 4 medium zucchini, cut on the bias into 1/2 inch thick slices
- olive oil, for grilling
- sprinkle of kosher salt & ground black pepper
- 5 ounces crumbled feta cheese
- zest of 1 lemon
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh mint
Preheat a grill or grill pan over high high heat.
Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)
Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.
As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini.
Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.
Let’s be honest here.
Decadent potato dishes are one of the best parts of holiday meals.
Mashed potatoes drenched in gravy, gooey cheesy potatoes au gratin, or crispy golden latkes served piping hot off the stove.
Potatoes are a corner stone of the holiday meal, providing an anchor between the light salad and heavy roasted meats.
Au gratin potatoes are a classic in my family.
We have a tried and true 1950’s recipe in which thin slices of potato are mixed with a creamy beschamel sauce, topped with shredded cheddar and breadcrumbs, and baked until gooey and golden.
It’s delicious, BUT, dare I say, I’ve found a way to make it better.
By adding cauliflower!
I know, it sounds crazy, but adding cauliflower does two amazing things:
- It adds a new texture to a typically one-note dish.
- It boosts the nutrients in the dish, adding some extra fiber and heart-healthy flavonoids.
Cauliflower works particularly well in this gratin, because it manages to blend right in with the creamy potatoes.
It’s the same color, and has a pretty mild flavor, so if you don’t tell anyone, they might not even know it’s in there! (Perfect for the secret veggie haters in your life).
I also upgraded the original recipe by using a mixture of Gruyere and Parmesan cheeses instead of plain Cheddar, and using extra crispy panko breadcrumbs seasoned with garlic and thyme instead of traditional breadcrumbs.
The final upgrade?
Baking the gratin in a wide 9×13 baking dish so that each serving gets plenty of the garlicky crispy topping. I mean, that IS the best part of a gratin, right??
Seriously, this dish will be the star at your holiday party. You should probably make it.
And everyone will love you for it.
Cheesy Potato and Cauliflower Au Gratin
- 2 lbs russet potatoes
- 1 1/2 lbs cauliflower, cut into 1-inch florets
- 8 tablespoons unsalted butter, divided for 2 uses
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 oz gruyere cheese, shredded
- 4 oz parmesan cheese, shredded
Preheat the oven to 400 degrees Fahrenheit. Butter a 3 quart (9x13 inch) baking dish and set aside.
Cut the russet potatoes in half crosswise and add to a large pot of water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 20 minutes. When they are fork tender but still have some resistance, scoop them out of the pot with a slotted spoon and place on a plate to cool.
Meanwhile, place the cauliflower florets in a small pot fitted with a steamer basket. Add an inch of water to the bottom of the pot, cover, and bring to a boil. Steam the cauliflower until just barely tender, about 3-5 minutes. Remove the cauliflower from the steamer basket and spread out on a plate or tray to cool.
When the potatoes are cool enough to handle, carefully peel off the potato skins and discard. Cut the potatoes into a 1-inch dice and set aside.
In a small nonstick skillet, melt 4 tablespoons of unsalted butter. Add the panko breadcrumbs and cook over medium-low heat until golden. Stir in the garlic powder, salt, and thyme and remove from the heat.
In a large nonstick skillet, melt 4 tablespoons of unsalted butter over low heat. Add the 1/4 cup flour and whisk until smooth. Keep the heat low to prevent the butter from browning or the flour from burning and cook until the roux is bubbly and barely a light golden color.
Whisk in the heavy cream and milk. Continue whisking over low heat until the sauce is thickened and coats the whisk when removed from the pan. This shouldn't take more than 5 minutes. Stir in 1 teaspoon kosher salt and 1 teaspoon ground black pepper and remove from the heat.
Place the cubed potatoes and cauliflower in a large mixing bowl. Pour the creamy white sauce over the vegetables and toss with a soft spatula until evenly coated. Dump the creamy vegetable mixture into the buttered casserole dish and shake to spread out the mixture evenly. Sprinkle with the Gruyere cheese followed by the Parmesan cheese, and finally, top with the breadcrumb mixture.
Bake uncovered in the oven for about 20 minutes, or until golden and bubbly. Let rest for a few minutes and serve.