It's In the Starch

Scott Groth, a professional chef and the creative force behind the blog I’d Rather Be a Chef, brings a wealth of expertise to the culinary world. Renowned for his innovative cooking techniques and health-conscious recipes, Scott specializes in low-carb, keto, gluten-free, and vegetarian options. His diverse background includes running a successful catering company and a recreational cooking school, where he refined his skills in creating approachable, flavorful dishes and effectively sharing his culinary knowledge with others.

Roasted Sweet Potatoes

2 lbs. sweet potatoes peeled

3 tbsp. avocado oil

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. smoked paprika

¼ c. Parmesan cheese, grated

½ tsp. kosher salt

¼ tsp. ground black pepper

Use a convection oven preheated to 400°F. Peel sweet potatoes. Cut in half lengthwise, then cube into large chunks. Add cubes into a mixing bowl. Add the remaining ingredients and mix well with a silicone spatula, ensuring the spice mixture is evenly distributed. Place on the lined baking sheet, in a single layer with space in between cubes. Place into a preheated oven, on middle rack. Cook 25-30 minutes. Don’t stir, rotate tray if uneven browning is occurring. When they are cooked through and beautifully browned, remove them from oven. Toss gently in oil on the sheet pan with the spatula. Remove from the baking sheet and add to a serving dish. Top with a little fresh parmesan and parsley. Tip: Don’t stir. The natural sugars will caramelize against the sheet pan, allowing them to crisp up.

Submitted by Scott Groth, https://www.idratherbeachef.com/

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Homemade Hash Browns

1 ½ lb. new potatoes, washed and cubed

Tip: Don’t use baking potatoes. They are too fluffy and will fall apart.

5 slices bacon, cooked

1 onion, diced

1 shallot, sliced

3 tbsp. butter, unsalted

3 tbsp. olive oil

2 sprigs rosemary, 1 minced, 1 whole

2 cloves garlic, minced

2 pinches pepper

½ tsp. kosher salt

¼ tsp. red pepper flakes

⅛ tsp. balsamic vinegar

Heat a heavy-bottomed skillet over high heat. Add butter and olive oil. Add potatoes and a pinch of salt and pepper when the cooking fats are hot. Stir and cook for 5 minutes. Add onion, chopped rosemary, red pepper flakes, and another pinch of salt and pepper. Stir occasionally and cook 5-7 minutes. When onions are caramelized, reduce to medium-high heat. If the pan looks dry, add 1 Tbsp. olive oil. Add shallots and garlic. Cook 3-4 minutes, stirring more consistently. Reduce heat to medium-low. Add cooked bacon and whole rosemary sprig. Cook, stirring occasionally, until potatoes are done, 8-10 minutes. Add balsamic vinegar, stir well, serve hot, enjoy!

Submitted by Scott Groth, https://www.idratherbeachef.com/