We have had two beautiful days in a row and I seriously can’t get enough of this sun and mountain action.
Last night I had a moment on my long walk where I realized that I’m extremely happy to be living in this city. It’s a dream come true. For serious.
Anyway, sadly there’s not much for me to write about today. Oh, except wait. Has anyone been watching Bates Motel? I’m still not 100% sure what I think about it, but it’s definitely catchy! Those cliff hangers on the end of each episode are nuts! I won’t say anything else about it. I don’t want to spoil anything for anyone.
I know that I try to be as healthy as I possibly can (mainly for health reasons, but just for the sake of being healthy as well), but I definitely have an unhealthy addiction to fries. It’s really bad. It’s probably the most unhealthy thing I eat. I mean, what do they fry fries in? And how come they make you feel so terrible afterwards? Ha, I make bad decisions sometimes. Silly me.
These fries, though, are different! They’re baked and every ingredient used makes sense! There’s no secret scary ingredient! No guilt!
It’s about time.
- 2 large russet potatoes, peeled and sliced thin
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1 Tbsp fresh dill, chopped
- 1 tsp garlic powder
1. Preheat the oven to 400.
2. Place the potato slices on a rimmed baking sheet and coat with olive oil.
**Really really coat the potatoes with olive oil. I might even recommend cooking on parchment paper to prevent sticking.
3. Sprinkle generously with sea salt.
4. Bake for 50 minutes, or until golden brown, and turn them at least once while baking.
5. Remove from oven and immediately pour into a large mixing bowl.
6. Mix with garlic powder, dill, and extra sea salt if desired.