Marie Gallo doesn’t go a day without eating potatoes so it’s perfect that she lives in Idaho—the No. 1 producer of potatoes in the United States.

She loves fresh French fries, but she realizes that not everyone likes fried foods. So, today she is making Perfectly Baked French Fries, a recipe from the Idaho Potato Commission that leaves the fries crispy on the outside and soft on the inside. She’s added her touch by sauteing some garlic and chives to drizzle over the potatoes.

She’s augmenting the fries with Stuffed French Ham with Peas and Carrots, a dish from her native Belgian that she says is the quintessential summer dish with fries.

PERFECTLY BAKED FRENCH FRIES

3 large russet Idaho potatoes

2-3 tablespoons olive oil

Salt

4 tablespoons garlic cloves, diced (optional)

Chives, chopped (optional)

Preheat the oven to 400 degrees. Slice potatoes the long way and cut into fry-shaped pieces. Soak them in a bowl of cold water for at least 20 minutes.

Drain and pat the fries dry. Return them to the bowl and toss with oil until evenly coated. Season with salt.

Spread out on baking sheets so the fries are in a single layer. Place in the oven and bake 25 to 30 minutes, turning after 15 minutes.

If you like, saute a few cloves of chopped garlic and chives to drizzle over the potatoes.

STUFFED FRENCH HAM WITH PEAS AND CARROTS

Boar’s deluxe ham

Peas and carrots

1 tablespoon mayonnaise

1 tablespoon parsley

1 tablespoon green onions, diced

Pepper

Sea salt

Cayenne pepper (optional0

Lemon zest (optional)

Mix peas and carrots with the mayonnaise, parsley and green onions. Season with pepper, sea salt (and optional seasonings, if you like). Spoon a dollop of the mixture on a slice of ham and roll it up.