I am kicking off the new year with a new way to share about the herbs you can grow - in an Ebook. Herbs in a Healthy Home is now available on Amazon.ca in Kindle format.
When our family was young, we moved from a home on a mountain, with lots of cedar trees and little sun to almost an acre of land at the edge of town. It was there I became interested in growing herbs. We had plenty of room to grow our own food, a small veggie garden and a few herbs. However, we also lived down the street from our town’s first fast food outlet. And they served mojos - deep fried potatoes.
Instead of succumbing to these addicted treats down the street, I tried a different ways of making homemade mojos until I came up with this recipe. Paprika is for colour and the parsley is for flavour. For a family of four, you will need at least 2 to 3 medium sized potatoes per person. Use the russet variety for their firmness and the longer the better; stubby mojos are harder to dip into ketchup. Lining the pan with rosemary has the potatoes infuse with that herbs’ flavour.
I've included this recipe in cookbooks I have created for my family and friends. However, like good stories, good recipes are worth repeating. At this time of year, and because my parsley was snow damaged this month, I'm using a heaping teaspoon of dried herbs instead of a fresh herb. In the time it takes for the oven to heat up, you can prepare these mojos to bake; yup… homemade fast food.
Homemade Mojos - 'fast food' supper
10-12 russet potatoes, depending on size of the potatoes and appetite of the family
1 tablespoon herbal seasoning salt - recipe for this on Herbs in a Healthy Home Facebook page
1 teaspoon paprika
2 teaspoons of fresh parsley
4-6 stalk of rosemary, optional
¼ cup whole wheat flour, optional
¼ cup olive oil
Set your oven to 400℉. Scrub and cut potatoes length wise into wedges. Put the wedges in a clean kitchen towel and lightly dry off. Add the olive oil, enough so that the wedges are generously coated and sufficiently glossy.
In a small bowl, mix together the seasoning, herbs and flour. Sprinkle on the potatoes and distribute evenly. On a lightly greased cookie sheet, place the rosemary stalks and spread out the potatoes. Bake stirring often for forty-five minutes or until wedges are brown and crispy.