Growing up, we ate a lot of baked potatoes.
I would load mine up with butter and salt, at first. But that got boring. Then I turned to mixing in salsa and occasionally adding cheese. That’s tasty, but I like it to be a tasty treat — not an all the time thing.
These days, I just slice baked potatoes and salt them. Unless I am making a meal out of them, which happens most often in the fall when the leaves are turning and air begins to take on that familiar chill, a preview of the long months of winter that will come. When I am making a meal of them, I like to add broccoli, bacon and cheese. Good combination.
In the spring and summer though, we eat a lot of potatoes — in fry form. Sometimes I grill them, other times I make delicious sweet potato fries (or my fave: Parmesan Rosemary Sweet Potato Fries) … and of course there are oven fries. Mmm. Fries are the perfect accompaniment for barbecued foods like burgers, hot dogs, chicken … you name it.
These steak fries are fabulous with chicken like the Salt and Pepper Chicken Breasts recipe I wrote about last week. The chicken is delicious served plain with these fries and a side of a colorful veggie. It’s even better if you put the chicken on a roll with some barbecue, cheddar and bacon. Mmmm.
- 4 medium Yukon gold potatoes, , scrubbed clean (2 1/2-3 inches in diameter at the fattest part)
- 1 tbsp olive oil
- 1/2 cup grated Asiago cheese
- 1 tsp black pepper
- sea salt
- Preheat oven to 350 degrees.
- Cut the potatoes into 8 wedges each. Combine the potatoes, oil, asiago and pepper in a resealable bag and shake well to coat.
- Spread the wedges in a single layer on a jelly roll pan that is either topped with nonstick aluminum foil or sprayed with nonstick cooking spray. Lightly sprinkle with salt.
- Slide the tray into the oven and cook for 15 minutes. Increase oven temperature to 450 and cook for an additional 10-15 minutes, flipping every five minutes. The steak fries are ready when they are golden brown on the outside.
- Remove from oven and sprinkle with salt again. Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.