July 24, 2003
Yukon Not So Golds
Had a great day at work, so I decided to make myself some steak and fries. I've read recently a bunch of stuff about folks using Yukon Gold potatoes for making French Fries, so I thought I'd give it a shot.
Yukon Golds are a medium-waxy potato, so they make great oven baked potatos and pretty good mashed. They also have a natural buttery flavor, so lots of people like them due to that. But, they also are too low in starch to make good fries. While they crisp up nice on the outside, they lack that nice fluffy interior that French Fries must have. So, back to Russetts for me.
The steak, on the other hand, was excellent. An Angus Rib Eye, grilled with a very heavy sea salt and a quick grind of pepper.
Served it with a hotel butter:
- whip up 1 pound of butter in a mixer then add:
- 1 fine minced shallot
- some minced chives
- some fine chopped fresh thyme
- juice of 1 lemon
Great stuff. Wrapped in plastic wrap in a log shape, it keeps in the fridge for several weeks, or can be frozen for ages. Excellent on all manner of broiled or grilled meats, baked chicken, etc. Basically an instant butter sauce any time you need it. Made it up fresh today, I'll be using it over the next few weeks.