Driving home a few nights ago my 6 1/2 year old said “Mommy you know what stinks about summer? It comes and ends so quick. And that is not cool.” Spoken like a true summer lover. We talked about all the beauty that comes with the rest of the seasons and how she must learn to appreciate what each season brings. I am a summer lover myself and no matter how much I might love the beauty of fall and the holidays in winter and the onset of warmth in spring, nothing beats summer. We make the best memories in the summer and I can never get enough of the wonderful fun filled weekends we spent during those months.
Talking to Briana about all this made me think that life is too short and we can never rewind, even for a moment. There are days at work that I wish the day would fly by so I can go home and be with my family but then all I’m doing is rushing life by. Maybe that’s the reason to why Monday’s stink and the weekends go by so fast. Maybe if I simply learn how to slow down things won’t be so hectic and time won’t fly as fast as it does.
I love potatoes in any form. French fries, hash browns, mashed, sweet, baked, stuffed, if it’s a potato I’ll eat it. What I don’t love is the grease and tons of calories and unhealthy fat that comes along with some of these recipes. So I’m taking matters into my own hands and making fries loaded with flavor not fat. The lemon thyme I grew in my mini container garden, roasted garlic and some truffle salt turned these fries from plain to plain amazing.
You just have to try these for yourself.
- 4 large baking potatoes, cut into fries
- olive oil (enough to generously coat the potatoes)
- 1 tsp salt
- 1½ tbsp Earth Balance (butter)
- 2 roasted garlic cloves
- 1 tsp fresh thyme, finely chopped
- truffle salt
- ½ tbsp fresh parsley, finely chopped
- Preheat oven to 400 degrees.
- Mix potatoes with olive oil and salt. Spread on a baking sheet and cook about 45-50 min. The fries will be lightly golden.
- In a small saucepan over medium low heat melt butter, add thyme and roasted garlic. Using the back of the spatula mush garlic into butter. Turn off the heat. Set aside.
- Once the fries are ready, arrange on a serving platter and top with garlic butter. Season with truffle salt and fresh chopped parsley.