Growing up, there were only two varieties of potatoes we bought or knew of–russet and new/red.
It wasn’t until a few years ago, as my culinary education became more advanced, that I learned just how many kinds of potatoes are out there.
Yukon Gold potatoes are by far my favorite. I use them all the time for everything. They are sweet, not too mealy or floury, and not too waxy. They make awesome mashed potatoes, and really great pan fries. I use them in potato salad. I use them anywhere and anytime I can–a true all-purpose potato.
Making pan fries is simple and quick. They are a great side for hamburgers or other sandwiches. And they are great on their own with dip–whether ketchup, homemade mayo, or ranch. (I’m pregnant, remember?)
Baked Pan Fries
Makes enough for 4 people
Ingredients:
5-6 large all-purpose potatoes (Yukon Gold, White, or Russet work the best)
2 Tbsp. canola oil
coarse sea salt
Instructions:
Line a rimmed baking sheet with parchment paper and set aside. (Note: you can use foil, but the potatoes tend to stick.) Preheat oven to 400 degrees F.
Wash and dry each potato and cut into 6-8 wedges depending on the thickness desired.
Lay the potatoes on the parchment and toss with the canola oil.
Sprinkle liberally with coarse sea salt.
Bake fries for about 20-25 minutes, turning the wedges over once after about 10 minutes of baking. The fries should be golden on both sides.
Serve with your favorite sandwich. Might I suggest BBQ Beef?
