And just like that the weekend is over.
But don’t distress too much, there’s french fries! Okay, technically these are baked and they aren’t really your typical fries, but still, same difference right?
Before I get into that too much, let me fill you in on some life stuff that’s come up recently. Actually, I feel like I’ve left a lot of things unmentioned about my family and personal life because, well, I think everyone can understand that hard line between cyberspace and real life. It’s hard to navigate sometimes, especially when it involves other people’s lives, you know? For example, I can’t go around announcing big news on the internet when it’s possible that a relative somewhere hasn’t heard the news yet. Oh, the horror of being responsible for letting a cat out of the bag too soon, I can’t deal with that.
On the other hand, I do have a big family and they are so much a part of my blog even if it’s in a more indirect kinda way, so talking about huge life events has to happen at some point but maybe not quite yet. I’ll probably share details later but at the moment our plans seem to be changing every 5.2 seconds so it’s not even worth it yet.
Yep, life has just been crazy this year to put it mildly, but the good thing is that no matter how insane all of our lives get we can still all come together to talk about food at any given time. I mean….people’s gotta eat, am I right?
So not only are we talking about potatoes, (which alone are enough to make a good majority of carb-lovers pretty darn happy), but I also made some hummus to go with and it takes all of like, 4 minutes and done. You can go as heavy or light on the spice as you want but the recipe is for a hummus at a pretty happy medium.
Also, if you’re wondering about the sweet potatoes, or “yams” that I used, they are really common here in Chile. They are a brilliant shade of purple on the outside and sometimes they are orange or sometimes they are white o the inside. It’s always funny to me because you can’t tell on the outside which ones they are and I’ve gotten bagfuls before in the hope of them being orange like your typical sweet potato, only to find that they are pale as heck. Usually I wouldn’t care but as a food photographer it makes a difference because then I find myself having to explain as I’m doing now. Ugh, life, why?
Feel free to use whatever color sweet potatoes you like for this. Or regular potatoes, as they work the same. Bottom line is that these are one of the best snacks or sides ever. But really, who says we can’t just eat french fries for dinner yo? You certainly won’t hear that from me. Oh, and leftovers happen sometimes so don’t think these are a lost cause. Just because everyone knows microwaved fries are a major no-no if you don’t particularly like the taste of cardboard, doesn’t mean you shouldn’t save them. No, these are easily brought back to life with just a few minutes on broil in your oven or toaster oven. Or, if you’re a weirdo like me and you like cold potatoes, you can easily chop them up and throw them on a salad cuz that’s a win.
- 3-4 large yams or sweet potatoes, washed
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 1/2 cups cooked garbanzo beans, rinsed
- 1 tablespoon tahini
- 2 cloves garlic, peeled
- 1 tablespoon lemon juice
- 2 tablespoons sriracha
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- Preheat the oven to 425 degrees F (220 C) and line a baking tray with foil.
- Chop potatoes into matchsticks and toss with olive oil and seasoning in a large bowl and spread out in an even layer on tray and bake for 15 minutes. Then remove from oven and toss a little bit then return to oven and bake for 15 to 25 more minutes until crispy. I like to start checking them at about 10 minutes to make sure there are none getting burned. Remove from oven and season with more salt and pepper to taste.
- Combine all the ingredients for hummus in a small food processor or blender and pulse until smooth.