Po-Tay-Toe

When Alex was little, he was a fantastic eater, just like now. About the only thing I can even remember him not being a huge fan of was potatoes. Gasp! I know. It was a little confusing for him spud loving parents. Well, and let me be clear, he might not have been thrilled with them, but he ate them anyway. Why? Because that's how we roll. 

But I can distinctly remember his dad trying to get him to eat mashed potatoes and him crying! Seriously...who was that kid? Then all of a sudden, he began eating them more and more, and found his love for them, and has never looked back. In fact, we can always tell when he is ready for a growth spurt because he craves them. Wants as much as he get. 

We don't have this problem with Max. He has been a potato lover since he could chew. And he will tell you.. "Po-tay-toe" yummy!"

 It's so funny because as much as they look alike, and many times act alike too, there are definitely differences too. 

Since Max is such a fan of all things potato, it keeps me on my toes even more to make sure he gets a variety. Sweet potatoes were one of his favorite baby foods, and now he loves them mashed, baked, and roasted too. 

I make breakfast for dinner so much, it would be easy to fall into a rut, so when I thought of these, I was pretty proud of myself. Time for home fries. Put the russets down and grab the sweeties instead. 

They are perfect with eggs and toast, but would be just as tasty as a side to any protein too! I can see these on our table a lot this fall and winter; and maybe next to a holiday ham as well! 

Sweet Potato Home Fries

6 medium sweet potatoes, peeled and cubed

2 1/2 TBS vegetable oil

1 tsp. paprika

1 tsp. dried parsley, extra for garnish

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. cinnamon

Salt and Pepper 

In a large bowl combine potatoes, oil, and seasonings. Stir well to combine. Allow to sit at room temperature for 30-45 minutes. Preheat oven to 400. Spray a baking sheet with nonstick spray. Place potatoes on it, spreading evenly into one layer. Cook for 30 minutes, turning the tray (bring the back to the front) half way thorough, or until fork tender. Sprinkle with extra parsley before serving. 

Shared at Weekend Potluck