I was just listening to the newest Stuff Mom Never Told You podcast and in it the girls discuss “significant others” and what to call them.
What do you call your partner? For married or engaged people it’s relatively easy – words like wife, husband, and fiancé(e) are the norm but what about live-ins or people who are dating above the age of 50? It’s something I hadn’t really thought about much until now.
When Paul and I were engaged I kept calling him my boyfriend/partner and then transitioned quickly into husband/partner but “fiancé” was never said. I didn’t like the word for some reason. It seems funny now. Like, who cares right?! Anyway, I’m going to start asking everyone what they call their sweetheart…I am super interested (and nosey apparently)!
It’s Friday, I’m about to take the train to Toronto for a girls weekend and let loose, and thought I’d show you how I like to do weekends.
WITH FRIDAY FRIES! Obviously.
These are baked but are just as good as fried, trust me. Like my favorite recipe for sweet potato fries, the KEY to good baked fries is in the thinness of the potato sticks themselves. Just keep on choppin’ folks, you’ll get there and you won’t regret it.
I trashed these fries up by baking them with a bunch of fabulous spices and two kinds of cheese and then once the fries were finished, I slathered tons of sour cream and a sprinkle of scallions on top.
I’m not kidding. These are the best fries ever. Forever and ever it’s me and these fries.
Happy weekend!! xoxo
- 3 tbsp cornstarch
- 1 1/2 tbsp chili powder
- 1 tbsp seasoning salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- Pinch cayenne pepper
- 3 russet potatoes, scrubbed clean and dried
- 3 tbsp extra virgin olive oil
- 1 tbsp worcestershire sauce*
- Salt and fresh ground black pepper, to taste
- 2/3 cup shredded cheddar cheese
- 1/3 cup shaved Parmesan
- 1/3 cup chopped scallions
- Sour cream, for serving
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- In a small bowl, whisk together cornstarch, seasoning salt, chili powder, paprika, cumin, garlic powder, red pepper flakes, and cayenne. Set aside.
- Chop potatoes into matchsticks by halving each potato, halving once more, and then cutting into wedges, and then finally thin strips (KEY to crispy fries!).
- In a medium bowl, toss the potato strips with olive oil and worcestershire sauce. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss everything together, ensuring the potato pieces are evenly coated with seasoning.
- Spread potatoes in a single layer across the prepared baking sheets. Sprinkle with salt and fresh cracked black pepper.
- Bake for about 30 to 40 minutes, tossing/flipping at least once to ensure even baking. Once fries are brown and crisped to your liking, remove from the oven, top with cheddar and parmesan and return to the oven for about 5 minutes until the cheese is bubbly and melted.
- Remove fries from oven and serve with a chopped scallions and sour cream.
*use vegetarian Worcestershire sauce to keep things vegetarian