PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Oven-Roasted Yam and Russet Potato Spears
OVEN-ROASTED YAM AND RUSSET POTATO SPEARS
2-3 yams
2-3 russet potatoes
Olive oil
¼ c. chopped fresh rosemary
Kosher salt/black pepper
Garlic powder
Balsamic glaze, optional
- Preheat oven 400.
- Line a baking sheet with parchment paper and spray with PAM.
- Wash potatoes well (leaving skins on.)
- Cut each in half lengthwise, then slice halve into 2-3 wedges.
- Place wedges in large bowl.
- Drizzle with olive oil and sprinkle with rosemary, salt, pepper and garlic powder.
- Toss until wedges are well coated.
- Spread wedges on baking sheet. Leave space between wedges.
- Bake for about 25 minutes until almost tender. Flip wedges and bake until edges are crispy and turning brown, about 10-12 minutes more. Depends on size of your wedges.
- Great with different dipping sauces like: catsup, ranch, spicy dressed up yogurt or mayo- based sauce. Try different ones.
DIPPING SAUCE:
½ c. Miracle Whip or mayo
¼ c. sour cream
¼ c. packed fresh dill
¼ c. packed fresh parsley
1-2 T. Creole mustard or Dijon mustard
Salt/black pepper to taste - Place all ingredients in food processor. Pulse until herbs are chopped, but not mushy. Just about 30 seconds.
- Pour in bowl and serve with wedges.