Makah Ozette Fries

Ozette friesNow that my Makah Ozette potatoes are sprouting in the basement, I’m trying to find ways to use them faster. Everybody eats more potatoes when they come to the table in the form of French fries, right? So last night I made some Ozette fries.

I’ve used russets, all-purpose potatoes, and waxy potatoes for French fries, but none have produced such distinctive fries as the Ozette. They turned out crisp on the outside, dry on the inside, and surprisingly rigid. This is the potato for anybody who dislikes limp fries.

I’d imagined the coriander chutney as a good accompaniment to the fries, but I preferred the potatoes with the roasted tomatoes as sauce. Because the potatoes lack sweetness, the candy-sweet Sungold-Juliette mix complemented them wonderfully. Next time I might consider frying the potatoes in small chunks and dropping them all straight into the bowl of hot tomatoes.

The coriander chutney did get eaten—it proved a perfect accompaniment to the pan-fried albacore belly that rounded out this meal.

The chutney, tomatoes, and tuna all came out of the freezer, so slicing and frying potatoes was the only real work involved in preparing this little feast.

About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.
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2 Responses to Makah Ozette Fries

  1. hfasenfest says:

    The Culinary Breeding Showcase showcased Orzette potato chips at the Dry Farming Conference. Worked very well as chips and looking forward to making fries.

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