I must admit, I hate Russet potatoes. It is the dryness and mouth-feel. Which is a pity since russets seem to be the recommended potato in just about everything. Why is that? Usually someone gives an answer related to the starch content, which I find to be rather silly. In my opinion, Yukon potatoes have much better texture and flavour for soups, hash browns, and salads. I suspect there is some sort of conspiracy funded by the Russet Potato Alliance. (I hope that isn’t a real thing. If it is, RPA, please have mercy and don’t sue me.)
I will always advocate for sweet potatoes, rutabagas, and the humble yukon gold.
Baked Yukon French Fries with Garlic & Thyme
Preheat oven to 400ºF.
- 3 medium-large Yukon gold potatoes
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried thyme
- Salt & ground black pepper to taste
Slice your potatoes into 1/4 inch discs and slice discs into 1/4 inch thick sticks for fries. Add them to a bowl with olive oil. Toss to coat. Sprinkle garlic, thyme, salt, and pepper over potatoes. Toss to coat. Lay parchment paper on a baking sheet and spread potatoes out in a single layer. Place sheet in oven and bake st 400º for about 50-55 minutes.
Don’t skip the parchment. If you do, the fries will be most definitely stuck on your baking sheet.
The beauty of doing your own baked fries, is they come out far less greasy. You can even skip drizzling oil and use cooking spray to lightly coat the potatoes. The texture is more like home-fries with a french fry shape. My kids still think of them as french fries. Plus, they actually turn out a little better if your potatoes are getting a bit old.
So, if you love buying huge sacks of yukons at costco, (I do!) try making fries once they get to that old and wrinkly point in the back of your fridge, forlorn and forgotten.