Sunday, September 23, 2012

World-Class Baked Steak Fries

     If you say something is 'world class', you better bring your A game, but we've made these several times now, and have finally perfected the recipe!  Baked fries, while not exactly good for you, are far better health-wise than their deep-fried counterparts, and they're much easier to make in the average kitchen as well.  Simply take 2-3 medium-large white potatoes, scrubbed briefly under cold water, and cut them up into steak-fries.  In a large bowl, pour 1-2 tablespoons of canola oil over the potato wedges and toss well with a long-handled spoon of some sort.  This recipe serves two, and so one tablespoon of canola oil is not too bad at all, with only 14 grams of fat; split two ways, that's not much at all.  The thing is, sometimes, 1 tbsp isn't quite enough to get the fries good and crispy, so my suggestion is to go with 1.5-2 tbsp and just make the rest of your day a little bit healthier in other areas.    After the wedges are coated well with oil, sprinkle liberally with Emeril's ESSENCE, which can be picked up at any grocery store, or made at home with the recipe here, and a touch of cayenne for a kick if you so desire. 
Fries prior to baking
Place on a large cookie sheet in a single layer, and bake at 480 for approximately 30-35 minutes, shaking the pan and tossing the fries every 8-10 minutes or so.  After 30-35 minutes, cut the heat, and let them coast just a bit longer.  These bake up nice and crispy on the outside, but just slightly firm on the inside, just like the fries you might get at a high-end steakhouse!  Sprinkle with a bit of grated parmesan or parmesan blend (we used HyVee's Parmesan/Romano blend and it was awesome).  Serve with whatever dipping sauce you prefer, and enjoy.  We may never eat steak with baked potatos again!   

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