country-potatoes

Happy Childhood Memory

My grandmother used to take me and sometimes my sister to an Italian bakery in her town. We would get sweets now and then, but the goal was to procure the same very specific type of Italian bread, which she had to buy fresh every week. If the one in her town ran out, we’d haul ass across the county to a different one. That bread went with every dinner in her house, and my grandfather had it with brunch (eggs, country potatoes, sometimes bacon) on Sundays. I can still taste it, two decades later.

Most all-American food? French fries.

Yes, the name is literally taken from another country, but these delicious potatoes have been a U.S. staple since Thomas Jefferson served them at the White House. Here are seven different ways to eat the crispy treat that are as diverse as the melting pot.

1. Fried in pork fat

These Swine Fries from Seattle’s Swinery butcher shop are fried in the pork fat then seasoned with salt, garlic and green onion. (Photo: James Dillon)

2. With crab seasoning

Chickie’s and Pete’s serves their fries with a healthy dose of crab seasoning, alongside actual crabs. (Photo via chickiesandpetes.com)

3. Irish Chips

Best eaten with battered fish fillets, this particular arrangement is found at the Cookes of Dublin and Raglan Road in the Disney Springs shopping center. (Photo: Tom Burton)

4. Alongside a hamburger

But don’t let the burger eclipse the fries — appreciate them for what they are, which is delicious. (Photo: Kreis Beall and Anne Thoma, restaurant: Holeman and Finch Public House, Atlanta)

5. On top of a hot dog

Need we explain more? This photo pictures Chicago hot dogs from Gene and Jude’s in River Grove, Ill., but you could easily recreate this yourself. (Photo via geneandjudes.com)

6. Belgian style, with mayo

Also known as Pommes Frites, that’s the name of the restaurant in West Virginia that serves these little beauties. (Photo: Poynor’s Pommes Frites)

7. English style

These literally fresh-cut fries come from the British Chip Shop in Haddonfield, N.J. (Photo: britishchipshop.com)

Ofengemüse mit selbstgemachten Country Potatoes.

You need (2 portions)

  • 1 große Zucchini
  • 3 bunte Paprikas
  • 8 Cherry Tomaten
  • 30g Parmesan
  • 200g Kartoffeln
  • Olivenöl
  • Magerquark
  • Zitronensaft
  • frische Petersilie
  • Salz, Pfeffer, Rosmaringewürz, Pommesgewürz


How to

Kartoffeln schälen und in fingerbreite Streifen schneiden, anschließend ca. 15 Minuten gar kochen. Währenddessen die Zucchini in relativ dünne Scheiben, sowie die Paprika in viereckige, kleine Scheiben schneiden & die Cocktailtomaten halbieren. Anschließend eine Auflaufform mit Olivenöl einfetten und das Gemüse darin verteilen. Hierüber wird etwas Parmesan geraspelt. Vergesst nicht, das Ganze mit etwas Salz, Pfeffer und Rosmarin (oder/und Thymian, Oregano) zu würzen. Die Gemüsemischung kommt für ca. 25 Minuten auf mittlerer Schiene in den Ofen. (200 Grad)

Sobald die Kartoffeln gar sind, werden diese in einer beschichteten Pfanne mit einem Hauch Olivenöl schön kross angebraten, so dass leckere Country Potatoes / Pommes entstehen. Wenn sie fertig sind, einfach etwas Pommes-Gewürz darüber streuen und schon schmeckt es einfach nur fantastisch.

Zum dippen könnt ihr 250g Magerquark mit 2-3 Spritzern Zitronensaft verrühren und mit Pfeffer, Salz und frischer gehackter Petersilie vermischen. Sollte die Masse zu fest sein, gebt einen Schuss Milch/Wasser/Joghurt hinzu.

In diesem Sinne: nomnomnom