19 August 2013
Yukon gold oven fries
Are you ready to turn on the oven yet? I am. Of course, this may have something to do with living in Northern California, where it was actually grey all morning a few days ago. Grey skies!! They're so rare I can't help but get excited. Today we're back to standard super-blue skies and glaring sun, but in the interim, I turned on the oven and baked up some of the best snacks on the planet: Yukon gold oven fries.
Deep frying is not a normal practice at our house, so baking has been my french fry method of choice for quite awhile. The results are a bit more like roasted potatoes in convenient baton form than crusty coated fries, but I'm okay with that. It's a super easy and tasty method, and that's all I need.
Yukon gold oven fries
Yukon gold potatoes
olive oil or your choice of sub
red pepper flake
Preheat your oven to 425F.
Scrub your potatoes well, removing any eyes. Cut then into appropriate steak fry batons. I don't peel my potatoes for fries, but you can feel free to do so. Personally, I think the skins give the fries a bit more structure, and they're certainly delicious. Besides, you can't beat the laziness factor.
Put your potatoes in a mixing bowl and toss them with a few teaspoons of oil and seasoning to taste. I like to use lots of black pepper, several good shakes of salt and red pepper flakes, and just a little ground mustard, but feel free to go as spicy as you like.
Arrange your fries in one layer on a baking sheet of your choice. These guys can stick, so if you have parchment paper or a silpat, you may want to break them out for this. I used tinfoil because we were out of parchment, but it's an inferior substitute.
Bake for about 20 minutes, or until your fries are golden brown on the bottom and move easily when you shake the pan. Then flip them over and continue baking until cooked through. The timing is going to depend on the thickness of your fries. I believe mine took about 35 minutes total.
Eat immediately with ketchup and the burger or sandwich of your choice. You definitely want a dill pickle spear on the side too.
John and I had our fries with a couple of good good things' bbq pinto bean burgers, which we made in a huge batch and froze for instant dinner application a couple weeks ago. That was a Very Good Idea, let's just say. Note Emmycooks' amazing pickled peppers and giant slice of homegrown tomato as well. Together, it was one of the best late summer dinners I could possibly ask for.
Are you guys ready to turn on the oven, or are you still happily submerged in a pile of raw veg and fruit?