Monday, June 10, 2013

Potato & Sunchoke Herb Fries

I really love sunchokes, they are also known as Jerusalem artichokes though they are not anything like an artichoke. They are the root of a certain species of sunflower and considered a tuber like potatoes or yams. They have a nutty slightly floral flavor that is intensified when roasted. You can leave their skins on and they are super easy to work with. I just chop them up and roast them right along with my other root vegetables. They are also very popular in soups and stews, but that is for another day. Sunchokes are super nutritious, they have unique flavor and are a cinch to work into any favorite recipes, I encourage you to give them a try! I bought some locally grown ones at my local co-op but you can usually find them in the "weird veggie area" at your local grocery store, you know where the celeriac and horseradish roots are. They can also be found at the farmer's markets when in season, so ask around. I decided to pair them with some russet potatoes to make some oven baked, herb fries. These fries were so crunchy on the outside and loaded with herb/garlic flavor; they were just about the best fries I have ever had, I was in absolute heaven.

This recipe serves 2-3 as a side dish.


1 Large, organic russet potato, cut into strips or fry shape.
3 Medium size, organic sunchokes, cut into strips.
4 Spring onions or a small white onion, whites only on the spring onions and chopped roughly (if using a small white onion cut it into strips like the root veggies).
2 Cloves organic garlic, minced or grated
4 Sprigs fresh, organic thyme, leaves striped and finely chopped, about 2 Tbsp.
1 Sprig fresh, organic rosemary, leaves striped and finely chopped, about 1 Tbsp.
Enough olive oil to coat all vegetables evenly, about 2-3 Tbsp, its important to use enough oil or they won't brown or crisp, they will just burn and stick.
Sea salt & fresh ground pepper to taste.


Preheat oven to 450 degrees F.

In a large bowl toss the vegetables with the herbs, garlic, olive oil, salt & pepper. Coat evenly and spread them out, in an even layer on a large baking sheet. You don't want them overlapping because they will steam and not crisp up, so make sure they are in one layer, use two baking sheets if you have to.

Bake for 15-18 minutes or until they are browned and crispy, keep an eye on them, they burn fast.

Serve with your favorite burger, hot dog or eat the whole bowl dipped in some garlic aioli, my favorite way to eat them!

Served here with local, pasture raised, elk burgers!

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