What goes better with a huge hamburger stack but hand cut oven fries? My family loved these fries more than the burger stack with spicy mustard. I only wish I had made more. Next time I’ll know better. I used the potatoes I had received in my CSA. They were Kennebec potatoes. I’ve not heard of these before but the Internet is a wonderful thing and you can find out just about anything. Here is only part of what the Kennebec website had to say:
The Kennebec is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance (it usually doesn’t have large ‘holes’ like many other potatoes), and attractive white fleshy insides. The skin is thin so it peels quickly (and is fine to use even unpeeled), and it’s a nice oval potato so it is more attractive on the plate than some other irregularly-shaped ones.
Now I will be in search of more of these potatoes. I didn’t receive any potatoes in my CSA this week, so I’ll have to search them out. I don’t know if it was the potato or the way I cooked it or both, but these really were the best fries I have ever cooked.
If you are headed to the farmers markets this week, ask them what type of potato they are selling and if it’s Kennebec, grab a bunch. They will winter well for storage according to their website. If you get to the market and they’re all gone, well you’ll just have to be faster than me next time.
Just a side note that this was a very inexpensive meal to serve. When I am out at the grocery I am always looking to see what protein is on sale and I buy it then, put it in the freezer and add it to my menu. Using as many of the vegetables I get in my CSA as I can also saves money. You know the saying, the most expensive food you buy is the food you throw out. For more Pennywise Platter food ideas check out, The Nourishing Gourmet. Also check out Yucca Fries on Gluten Free is Life.
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5-7 Kennebec potatoes cut into wedges
Extra Virgin Olive Oil
Course ground sea salt
course ground pepper
1 tsp paprika
fresh chopped flat leaf parsley
Wash your potatoes and cut them into wedges. Drop them into a bowl of really cold water while your oven heats to 425 degrees. Take the potatoes out of the water and dry them off. Toss them in the olive oil and sprinkle with seasonings. Toss them onto a cookie sheet and into the oven. Cook for 35-55 minutes but start checking them at the 35 minute mark. You’ll also want to turn them over half way through. You’re looking for that crisp outside and soft inside. When they are done I like to toss them with a little more course salt and fresh chopped parsley.
Note: you can also toss in minced garlic or hot pepper flakes. Whatever you like to season your fries.