July Fries

Rank kitchen

Anyone who has tried making fries with new potatoes will have been disappointed, as it is almost impossible to make them successfully with young potatoes. In contrast, old potatoes that have sprouted in the cold room make the best fries imaginable. First, they must be de-sprouted, then peeled, and finally roughly chopped. To make this popular dish healthier than deep-fried fries, I suggest baking them in the oven. I use a heavy cast iron skillet, but you can also use a roasting pan. The key to successful oven fries is to sear them in hot oil and bake them in a 200°C (400°F) oven.

Ingredients

• 6 to 8 potatoes, peeled and roughly chopped (rattes work best)
• 45 ml olive oil
• Flower of salt
• Cumin or thyme (optional)
• Mayonnaise
• Ketchup
• Chili powder

Preparation

Preheat the oven to 200°C (400°F). Heat the olive oil in a cast-iron skillet or roasting pan over one or two burners on the stovetop. Sear the potato pieces in the hot oil, stirring regularly, until they turn a nice golden brown. Transfer the potatoes to the hot oven and stir every 10 minutes. Cooking time is 25 to 40 minutes, depending on the size of the pieces. I like to add a little cumin or thyme for the last stir. You want crispy, firm, and golden fries. Once the fries are cooked through, transfer them to a mixing bowl, season with fleur de sel, and serve with homemade mayonnaise seasoned with a little ketchup and chili powder.

Yves Gagnon, seed merchant and cook.