Roasted Rosemary Potatoes (OD)

Two large potatoes or four small (Yukon Gold are great)
1 tblsp. olive oil
1 tblsp. fresh rosemary, chopped
salt and pepper to taste

Preheat oven to 375 degrees.  Cut potatoes lengthwise—in half, then in quarters, then in eights so you have wedges.  Put potatoes in large baking pan, pour remaining ingredients over them, and stir to coat evenly with oil and rosemary.  Bake for 45-60 minutes, stirring every 15 minutes.

Serves 2.

Amazingly Delicious Sweet Potato Fries (OD)

1 large sweet potato, cut into French-fry-size strips
1 tblsp. olive oil
Sea salt and pepper to taste

Preheat oven to 400 degrees. Put sweet potatoes strips in a large baggie, drizzle with olive oil and toss to coat. Spread in single layer on deep cookie sheet or roasting pan. Roast for about 35 minutes, turning frequently to assure even cooking. When they begin to look crispy they are done.

Serves 2.

Kitchen Tip: Sprinkle with fresh rosemary, Mrs. Dash, Spike, or your favorite seasoning mix.

Sweet Potato Chips (OD)

2 large sweet potatoes, scrubbed and thinly sliced
4 tsp. olive oil
Sea salt

Preheat oven to 450 degrees.

Cut sweet potatoes in thin slices and toss in a bowl with olive oil.  Spread on cookie sheet and sprinkle with salt.  Bake for about 15 minutes, rotating pan as needed.  Cool completely before serving.

Serves 4.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.