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French Fries

Fried potatoes, one of the three ways potatoes are served at Harry's first Hogwarts feast, appear magically on the table in front of Harry, who tastes all the foods except the humbugs (see Harry Potter and the Sorcerer's Stone, Chapter 7).

To get the French to start eating potatoes — like other people, they too were reluctant — scientist Antoine-Augustin Parmentier got creative. He gave Queen Marie Antoinette potato blossoms to wear and he planted a potato field and had it heavily guarded. He figured, rightly, that the locals would be curious about the valuable crop. Indeed, they snuck in at night and stole potatoes, which they then planted and ate, finding that they were quite good after all. Such shtick! But it worked. So grateful are the French to Monsieur Parmentier that today any dish with the word parmentier in it means the main ingredient is potatoes.

6 large Idaho potatoes, peeled

Peanut oil, for frying (see note)

Salt to taste

Cut a thin slice off the ends and all four sides of the potatoes, which will turn the potatoes into rectangles. Slice the potatoes into ¼-inch slices along the length. Turn the first set of slices onto their broad side, and then cut lengthwise to form ¼-inch sticks. Rinse the potatoes in cold water until the water runs clear, then dry with a towel. Keep the potatoes wrapped in a towel until ready to fry. (You can reserve the leftover slices to make mashed potatoes.)

Fill a medium saucepan with enough oil to come 2 inches up the sides. Clip a candy thermometer to the pot and heat the oil to 350°F. Add the potatoes in batches, bringing the temperature back up to 350°F in between batches. Cook each batch until darker yellow, about 5 minutes. Transfer the potatoes to paper towels to drain. Reserve the pot of oil for the next step.

Before serving, reheat the pot of oil to 350°F. Fry the potatoes again in batches until crisp and golden, about 2 minutes, bringing the temperature back up to 350°F in between batches. Transfer to paper towels, sprinkle with salt, and serve.

Serves 4 to 6

Peanut oil is one of the best oils for deep-frying, as it has a high smoking point and delivers beautiful crispiness. But it is horribly expensive, so you can substitute canola or vegetable oil for the peanut oil.

Buttered Peas

The most food ever mentioned in one place in the Harry Potter books is at Harry's first Hogwarts feast. About twenty-five dishes are named, including peas. Who can eat that much food in one meal (see Harry Potter and the Sorcerer's Stone, Chapter 7)?

The Romans introduced peas to Great Britain, and a good thing too, because peas became an important staple in the diet of medieval peasants, who ate it in the form of a pottage (a very thick soup). If there is ever a vegetable you want to steal, peas should be the one. The tall, flowering plants could so easily conceal a thief that medieval laws were enacted to protect them (the peas, not the thieves).

1 pound frozen peas

1 cup water

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

1 tablespoon granulated sugar

Combine the peas and water in a small pot and bring them to a boil. Reduce the heat and simmer for about 5 minutes, until the peas are tender. Drain the peas and return them to the pot.

Add the salt, pepper, butter, and sugar. Toss until the butter melts and is well combined.

Serves 6

Frozen peas, hard as it is to believe, have an advantage over fresh. Unlike most produce, peas begin to get starchy and lose flavor within a few hours of being picked, so by the time you buy them in the super-market, they're not that great. Because frozen peas are picked and frozen at the peak of their freshness, they are better for this recipe.

Glazed Carrots

Carrots are yet another of the myriad dishes served at the feast in the Great Hall following Harry's sorting ceremony into Gryffindor House (see Harry Potter and the Sorcerer's Stone, Chapter 7).

British fighter pilots, in an effort to keep