Yukon Gold "Fries"

(from Stearns Farm Newsletter, September 08 2008)

Baked Yukon Gold wedges are an easy, crunchy replacement for French fries.  Try the basic recipe, then mix it up with different flavor combinations.  Confession:  We could eat these every day.

2 lbs large Yukon Gold potatoes

1/4 cup olive oil or other vegetable oil (more as needed)

coarse sea salt or kosher salt to taste

ketchup or malt vinegar (optional)

Options:  smoked paprika, cumin, fresh or dried rosemary, fried onions, garlic, chili or curry powder, chives

Preheat oven to 425'F.  Wash potatoes and cut away any eyes, bruises, or otherwise damaged areas.  If you like the skins (as we do), leave them on; otherwise, peel them.  Cut each potato in half lengthwise, or, if potatoes are very large, cut lengthwise into three thick slices.  Cut each potato lengthwise again into 3-5 slices.  You should get about 6-10 pieces approximately 1/2-inch thick from each potato.  Dry potato slices with paper towels or a clean dishcloth, place them in a large bowl, add oil and toss until all pieces are completely coated, drizzling in a little more oil if necessary.  At this point, you can add any dried herbs and spices you like, tossing again to coat the potatoes with the flavorings.  If you are using fresh herbs or garlic powder, wait to add them until the end of the cooking time.  Arrange potatoes in a single layer on a cookie sheet or jelly roll pan.  Place in the oven and bake for 20-30 minutes, until potatoes are cooked through, golden brown, and slightly crispy on the outside.  If you like, you can turn the pieces halfway through the cooking time for even browning.  When potatoes are almost done, add garlic, onion, or fresh herbs.  Remove potatoes from oven, sprinkle with coarse salt, and pass ketchup or malt vinegar on the side.  Serves 4-6.