Three of the most popular French fry sauce recipes from Potato World

Hartland’s Covered Bridge is the longest in the world and a national historic site—as well as the namesake for the locally made potato chips.

of the McCain family, which built a worldwide frozen food empire from humble beginnings. The surname features prominently among the inductees.

At the on-site Harvest Café, I order— what else—a plate of the world’s finest fries. There’s lots more on the menu such as burgers, sandwiches and soups, but the “Gourmet French Fry” section is long and tempting. I can order regular or curly cut, sprinkled with maple bacon bits or roasted

DARCY RHYNO

garlic, smothered in bacon and cheese or as the foundation for a Philly steak or donair poutine, all made with local potatoes. I go for the fat, homemade wedges with bacon and melted cheese accompanied by sides of salsa and sour cream.

Back across the river on Route 105, the Andrew and Laura McCain Art Gallery on McCain Street is another family legacy. As philanthropists, the McCains helped create and support this important regional Three of the most popular French fry sauce recipes from Potato World

Sriracha

1 cup mayonnaise 4 tbs ketchup 4 tbs Sriracha sauce 4 tsp garlic powder 4 tsp chili powder

Garlic Aioli

2 cups mayonnaise 4 cloves grated garlic 2 tbsp lemon juice 1 tsp lemon rind 3 tsp sugar pinch of salt and pepper

Maple Bacon

1⁄2 cup maple bacon seasoning 2 cups mayonnaise 1⁄4 cup maple syrup

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Tips for the best French fries from Potato World

Potato World serves up some of the best fries on the East Coast. A local farmer supplies all the potatoes they need at the on-site Harvest Café. They serve them with everything from sour cream and salsa to donair meat and sauce. Their most popular menu option is the French fry charcuterie board, consisting of two types of fries with six sauces. Here are their tips for making the perfect fries in all their glorious varieties.

Antique tractor at Potato World Museum.

DARCY RHYNO 1. Whatever type of fry you’re making— wedges, curlies, crinkles, or straightcut—soak them in cold water for a couple of hours. Soaking releases the starches and makes crispier fries.

Rinse well and pat dry. 2. Alternatively, parboil the fries and cool to room temperature before cooking. 3. Fry in clean oil to allow the true taste of the potato to shine. 4. Season as soon as the fries come out of the oil. 5. For more even cooking, fry in small batches to maintain the high temperature of the oil. 6. While any type of potato can be made into fries, russets are most popular. 7. If you prefer oven roasting, the same tips apply. In addition, place fries on cookie sheets on parchment so they aren’t touching and use the oven’s convection setting.

exhibition space for New Brunswick artists. The gallery also serves as a sales outlet for local arts and crafts, and as an activity centre where visitors can dabble in the arts during workshops in techniques such as potato printing.

The scenic drive continues riverside through pastoral countryside to Grand Falls where Route 105 ends. It’s easy to see where this town of more than 5,000 got its name. Impressive waterfalls roar past the centre of town and tumble down through a narrow gorge. The best views are from the round Malobiannah Tourist Information Centre perched at the edge of the gorge.

The humble potato competes with the great falls as the pride of the town. The logo for the busy Saturday farmers market near the falls depicts a family holding up a potato basket filled with produce. The building once housed a potato starch factory. Farmers face off at the annual truck and tractor pull in June. During Canada Day weekend, the Regional Potato Festival animates the town all along eastern Canada’s widest main street.

There’s no better place in town than Jack Fries to sample the local spuds that are celebrated here in so many ways. Known for friendly staff, a fun atmosphere, generous portions and tons of ways to enjoy perfectly prepared fries, I check out the menu to satisfy my craving one final time. I’m tempted by the decadent poutine varieties, but I go for the classic burger and fries.

In short order, a basket with a fat burger and a stack of piping hot, fresh cut fries is served up, just as I’d expect at the end of Potato Road.

MO NU MEN TAL

A modern monument with a syscraper’s silhouette. Visit MR21, the digital Cathedral.

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224, St. George, Moncton, NB open Tuesday to Saturday 11 am to 5 pm, ouvert mardi au samedi de 11h à 17h