These Garlic Herb Steak Fries are simple to prepare using a few seasonings from the pantry, and are versatile enough to pair well with many different recipes. They have a wonderful heft and bite to them, with crispy edges and a fluffy interior.
Ingredients
1tspgarlic powder
1/2tspdried thyme
1/4tspdried oregano
3/4tspsea salt
1/4tspfreshly ground black pepper
2lbsrusset potatoes
2tbsphigh heat cooking fat(such as tallow, ghee, olive oil, or avocado oil)
Instructions
Preheat the oven to 425 degrees F.
In a small bowl, stir to combine the garlic powder, thyme, oregano, salt, and pepper.
If you plan to eat the potato skins, scrub them with a stiff brush. If you don’t like the skin, peel it off with a vegetable peeler.
Cut the potatoes into wedges. I do 16 pieces, and first cut the potato in half, then keep cutting each piece in half until you cut each potato into 16 pieces.
Toss the potato wedges with the seasonings and the oil, then spread them out in a single layer on a sheet pan. Make sure the potato wedges aren’t on top of each other or crowding one another, or they won’t brown.
Bake for about 20 minutes, until the fries are turning golden brown on the edges.
Flip the potatoes over, then bake for another 5-10 minutes*, until golden brown all over.
Season with extra salt if desired. Enjoy!
Notes
*Make sure to keep your eye on the fries based on color, since the bake time will vary with the thickness of the fries.This is the Best Burger Recipe on my blog and it goes great with these fries, and if you want something that isn't beef based, I also love these Black Bean Burgers and Turkey Burgers.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Reheating: Fries are never as good the second time around, but try reheating in a 300F oven for 10-15 minutes, until the potatoes are warm. The microwave will make the potatoes soggy.Freezing: Store for up to 2 months, but they are definitely not as good when reheating. To reheat, add an extra 5 minutes when baking straight from frozen.