In short, Sarah’s Cucina Bella is, in her own words, about “Recipes that the whole family will eat . . . and the stories that go along with them”. To make a short story a bit longer, it’s more than just that. The stories are good family fun, such as a recipe featured last April called Parmesan Rosemary Sweet Potato Fries.
Apparently her husband is one of those who’re pretty much set in their ways with no interest in changing. Part of that included a dislike (or at least strong disinterest) for most things vegetable. Reading that story I get the idea that he’d have sooner been willing to take horse supplements than to sit down to something that’s primarily vegetable in nature… especially if said vegetables weren’t the “open a can” variety.
Then came the Sweet Potato Fries. She apparently decided to take a different tack and simply not offer them to him. He surprised her by actuall asking to try them which goes to prove that we men are willing to try new things once in a while, it just that pushing us to do so only increases the resistance. By not offering them she took the pressure off.
Anyway, Those fries looked so good that sometime soon we’re going to have to make them here. I for one can’t wait to see how they’d taste with a bit of curry powder cooked onto them along with the rosemary & olive oil.
They’re made by peeling about a pound and a half of sweet potatoes and then cutting them into 1/4 inch wide french fry shaped strips while the oven preheats to 400 degrees.
Next you add 1/4 cup of olive oil, 2 tablespoons of fresh chopped rosemary and some sea salt and about half a cup of grated Parmesan cheese and stir or toss the mixture to make sure that all of the potato strips are coated.
Spread ‘em out in a single layer on a baking sheet lined with aluminum foil. Sprinkle some more Parmesan cheese on top.
Cook them for about 20 to 25 minutes, making sure to turn them about halfway through. When they are browned around the edges they’re done. Move ‘em to a paper towel lined plate, salt to taste and serve warm.
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