Recipe: Yukon Gold “French Fries”

Yukon Gold potatoes. Photo courtesy Steve Henderson Fine Art.

Who doesn’t love French Fries? But who doesn’t also know that they don’t really qualify as the day’s vegetable — I mean, soaked in grease and dripping with calories.

But fast food doesn’t have to be bad food, and Yukon Gold “French Fries” are a low grease alternative that actually does qualify as something decent to eat — potatoes, when they’re not junked up, provide Vitamin C, Vitamin B6, Potassium and Manganese — and they’re cheap.

While you can use any variety of potatoes for these baked fries, look for Yukon Golds, which have a buttery flavor and texture that is mmmmmm yummy. Yukon Golds come in all sizes, from a little smaller than a golf ball to “real sized,” what you’d expect a russet to look like.


8 Yukon Gold potatoes, 3-4 inches long or the equivalent

Olive Oil


Cut the potatoes into 3/4 to 1 inch chunks. Generally, I slice the potato lengthwise into three slices; holding it together, I flip it 90 degrees and make three more slices. I then stack the lengthwise slices and cut one-inch wedges. It doesn’t have to look uniform, as long as my culinary student daughter, Tired of Being Youngest, isn’t in the room. Look at the chunks in the picture at the top of the page — just make something that looks like that.

Coat the wedges with olive oil. I lay the wedges, in one layer, on a greased cookie sheet and pour over a tablespoon or two of oil, then mix it in with my hands.

Sprinkle with salt.

Bake at 350 degrees for 15 minutes. Take out the pan and flip the potatoes with a pancake turner. Bake another 15 minutes. By now they’re done. If you want them browner, flip again and bake until the wedges are the color you want them to be.

These go great with a salad on the side; and if I’ve got the oven warmed up anyway, I toss in a frozen chicken thigh or breast and let it cook (in a separate pan with a little chicken broth poured over the top) alongside the potatoes.

Customize your lifestyle into one that saves money.

Potatoes are cheap, good food, and part of saving money is looking for cheap, good food that can be cooked and used in a variety of ways.

Saving money is a lifestyle, and my book, Live Happily on Less, shows you how you can make saving money a part of your lifestyle. Short, fun essays talk about the things our family has done through the years to achieve a mortgage-free house, 7 acres of land that we own outright, our car that we bought with cash, and our business, Steve Henderson Fine Art.

There are only a few books on living happily on less and this is a good one. — Amazon Reader Review

This Article is linked to Nourishing Joy, Natural Living Mama, Butter Believer, A Blossoming Life, Mama Diane, the Prairie Homestead, Moms the Word, The Chicken Chick, Alderberry Hill, Mop the Floor, a Mama’s Story, The Character Corner, Teaching What Is Good, Memories by the Mile, Coastal Charm, Growing Home, Intentionally DomesticWalking Redeemed, A Wise WomanA Little R and RWholehearted HomeRaising HomemakersDeep Roots at HomeHope in Every Season, Simply Helping Him, Holistic Squid, Mama BZZ, Healthy Today, Kelly the Kitchen KopFrugally SustainableThriving ThursdayLive Laugh RoweWe Are That Family, Tasty TraditionsGraced SimplicityKatherine’s CornerHearts for Home,

2 Responses

    1. You are welcome, Judith. Thank you for allowing me to participate in your blog carnival.

      I have been cooking since I was 15, which makes me doing this for 35 years and counting. Because I never have enough time, I seek recipes that are quick and easy, but I want them to be good for me and good tasting as well. I believe that all of these are possible, and one of the key elements behind this is simplicity: You don’t need many ingredients, but the ones you use need to be good ones, and their sheer goodness will come through.

      We have been fortunate this year in our garden — it’s messy, it’s weedy, but it’s very prolific, and Steve, the Norwegian Artist, has been harvesting hundreds of pounds of potatoes. Look for potatoes — and onions — to feature in future recipes, because these poor man’s foods are inexpensive, good for us, and they store well — great for autumn and winter. I’ll see you next week at Wholehearted Home. — Carolyn

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