Baked Herb Steak Fries

French fries go with everything. It’s a quick and easy side dish option that the whole family loves. But, the thought of cleaning up the mess from deep frying can easily dissuade you from making your own. So, out comes the bag of frozen fries that you can easily pop in the oven. While that’s a convenient solution, there’s another option that’s just as simple and even tastier. Slice russet potatoes into wedges (a.k.a. Steak Fries), toss with olive oil, herbs and seasonings and bake for 35 minutes. You will be amazed at the final result. These wedges come out so crispy and flavorful, you may never buy frozen again. And the thick cut of the steak fries makes it a perfect accompaniment for any meal that needs a hearty touch.

  

Missing from photo: onion powder

Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.

Mince garlic.

Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges. 

My potatoes were on the large side, so I increased the amount of oil and seasonings used. If your potatoes are smaller, go with the lower quantity indicated in recipe below.

In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake and roll the bag to thoroughly coat the potato wedges.
 

Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and tender on the inside, flipping occasionally so they don’t stick to pan.

Sprinkle with additional salt, if desired. Serve immediately.

BAKED HERB STEAK FRIES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 medium russet potatoes
• 1/4 to 1/3 cup olive oil
• 4 cloves garlic, minced
• 1/2 to 3/4 teaspoon dried rosemary
• 1/2 to 3/4 teaspoon dried oregano
• 1/2 to 3/4 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 to 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt

DIRECTIONS:

1. Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
2. Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise,
    into 4 equally sized wedges.
3. In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake
    and roll the bag to thoroughly coat the potato wedges.
4. Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and
    tender on the inside, flipping occasionally so they don’t stick to pan.
5. Sprinkle with additional salt, if desired. Serve immediately.