Oven Fries

courtesy of suburban grandma

yukon gold potato plants

curried oven fries


appliances

baking pan
large spoon
large knife
cutting board

ingredients

3 yukon gold potatoes (or any amount you wish to serve)
about 2 tablespoons olive oil

seasonings to taste (unless otherwise indicated)

curry powder
sea salt
freshly ground black pepper
thyme
rosemary

optional:  dash of tarragon, sliced garlic cloves

procedure

1.  pre-heat oven to 350 degrees.

2.  clean your potatoes.  then cut, choosing a shape and size.  for example: 

(a)  horizontally only, with 3-4 ovals per potato
(b)  horizontally, then into 6-8 1/2 ovals per potato, or
(c) horizontally, then vertically in about 3-4 cuts so that you have traditional and thick french fry strips.

try to allow 1/4" for cuts in either direction.

2.  pour your olive oil into a baking pan, add curry powder (and any optional taragon) and stir.  put potato pieces into the oil and toss with spoon until all pieces are coated. 

3.  add salt, pepper, rosemary, and thyme.  toss some more.  add any optional garlic slices.

4.  place pan in oven and bake for about 50-60 minutes until desired tenderness and browning.  stir once about 1/2 way through.


serve and enjoy!  delicious with the usual condiments, including ketchup, mustard, vinegar (u.k.), mayonaise (france). 

a lovely snack or side dish, or a meal unto itself.  down with a glass of wine or ice cold draught.

courtesy of suburban grandma

new potatoes - yukon gold

additional thoughts

besides red garnet yam, yukon gold is one of my favorite potatoes, and especially for oven fries.  (though some swear by them mashed.) canadian plant biologist, potato breeder, and teacher, gary johnston, developed the yukon gold over a period of 30 years. 

according to wiki,

In 1953, Johnston took over the potato development lab at the Ontario Agriculture College at the University of Guelph. In 1959 one of Johnston’s graduate student, a young man originally from Peru, told him of a small, rough, deep yellowed flesh potato that was grown by the indigenous communities in his home county. In Lima this potato variety is considered a delicacy due to its bright color and distinct flavor. After trying these Peruvian potatoes Johnston starting thinking about creating a variety that would have the same colour and flavor characteristics as these potatoes but would be larger in size and have a smoother shape similar to the potatoes being grown in the “Banana Belt”. In 1966 the development team made their first cross between a W5289-4 (2x cross between Yema de huevo and 2x Katahdin) and a Norgleam potato from native to North Dakota. After the 66th cross that year, true seed was produced and the G6666 was created.

the yukon gold was released in 1980. 

courtesy of university of guelph

news coverage of the yukon gold

gary johnston visible in top article,

"10 years of gold"

more potato blogging here and here. 

- o.s.r.