Sunday, August 2, 2009

And the winner is…


Lucky Number 7!!

Congrats QwerkyQook!! I hope you enjoy the polenta recipe!!

I’m so excited to try more recipes from Chef Rob’s cookbook this week, but today Parrish and I enjoyed our own simple recipe: Garlic Fries.

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Take Yukon Gold Potatoes and slice them into wedges and toss in olive oil. Bake at 425 until golden brown. While the potatoes are baking, sauté chopped garlic in olive oil. (use as much garlic as you like. Parrish and I LOVE garlic) Once the garlic is fragrant, add in chopped scallions. Stir well. Remove the garlic mixture from heat, and toss with the cooked wedges. Serve with fat free plain Greek yogurt.

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So easy to make and SOOOO tasty!


Farty Girl said...

Yukon Golds are the best. Idk why everyone makes such a fuss about red bliss. Blah bliss. Gimme the golds. It's like nature put the creamy buttery taste already in them.

Marlow said...

I agree! They're like buttah