I bought some Yukon Golds from the grocery store. They came in a bag that was opaque on the top to prevent light from damaging the thin-skinned tubers. Yukon Golds, when invented by the Canadians, was advertised as being naturally creamy, thus needing no butter or cream.
Admittedly, we eat with our eyes. But as with all things, Yukon Golds still benefit from added fat, be it butter or oil. They do have a rich yellow color and a high moisture content, though, which makes them good for mashing or baking.
I thought I’d try them as thick-cut ruffle chips. Chipping potatoes typically have high solids and low moisture, so the Yukon Gold isn’t an obvious candidate. But I experimented all the same.
I did my best to get them thin with my trusty wavy cutter. I had poor results. I’m a clumsy mess.
I gave the chips the standard treatment: tossed in olive oil with a little salt. Then, into the oven they went.
To make up for my lack of uniformity, I cooked the thicker slices on the hot side of the oven and shifted them around or removed the smaller ones (into my mouth) if they crisped up.
The max cook time was about 25 minutes in a 425°F degree oven. I don’t fry things at home. It’s too perilous and I can’t control the temperature as well as the oven can.
Some of the chips were very good. Thick and crisp all the way through with a satisfying crunch. Others were more like waffle fries than chips.