Yukon gold oven fries ~ Ham Pie Sandwiches

19 August 2013

Yukon gold oven fries

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 oven fries

Yukon gold potatoes
olive oil or your choice of sub
red pepper flake
mustard powder
salt, pepper

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.

Yukon gold oven fries

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.

Yukon gold oven fries with pinto bean burger

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?


Jes said...

We've been in the 60s of all things the past couple of days--what is it, October or something?

I love the mustard thrown into the oven fry mix, definitely going to have to do that with my next batch!

Monet said...

It is starting to cool down in Colorado (although we've had a few warm days over the weekend). I am so ready for that oven to be on and for soup to be on the stove! These fries look wonderful. I like to bake my fries (I get scared when I have to heat up oil that hot!)

Caz said...

This is just how I love to make fries or chips as we Brits call them. The thought of deep frying terrifies me and oven chips are just so much healthier. I also really like the fact they are more like roast potatoes. The seasoning sounds delicious too.

Sippity Sup said...

We had gray morning 2 days in a row in Hollywood CA. But I'm waiting to turn on the oven because once I do it's snacks like these all the gray dat long. GREG

Joanne said...

I don't think I ever turned OFF my oven lol...but now I can turn down the A/C. :P You go the perfect amount of crispiness on those fries!!

Erin @ The Speckled Palate said...

Sooooo even though I live in the Deep South, and it's been in the 100's here, I haven't turned off my oven. That's a problem, huh?

These fries look awesome, and since we don't fry in our home, we do a lot of things like this, and I cannot wait to try your rendition!

Michelle said...

Your fries look so perfect. I hardly ever get that kind of consistency.

Unknown said...

Yukon gold potatoes are my fave!! My dad grows them back home in Oregon and they taste SO good. So much fluffier than russets, and it seems as though they have a naturally "buttery" flavor to them almost. I haven't made oven fries in forever...this will be remedied soon :)

Sarah | The Sugar Hit said...

I just cannot get sick of potatoes cooked like this. I could eat them forever.