Herb Coated Steak Fries Recipe
Ingredients
| Russet potatoes | 2 Large, scrubbed | |
| Sweet potatoes | 2 Large, scrubbed | |
| Vegetable oil | 3 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon |
Directions
Preheat the oven to 475°F.
Cut the potatoes lengthwise in half, then cut crosswise in half.
Place the potatoes, cut side down, on a work surface.
Cut lengthwise into 1/2-inch-thick slices.
Place the potatoes on a large baking sheet.
Drizzle with the oil, tossing to coat evenly.
In a small bowl, combine the remaining ingredients.
Sprinkle the spice mixture over the potatoes, and toss to coat evenly.
Arrange the potatoes in a single layer on the baking sheet.
Bake the potatoes for 20 minutes.
Use a spatula to loosen and turn the potatoes.
Bake for 20 to 25 minutes more, or until the edges are browned.
Serve immediately.
Cut the potatoes lengthwise in half, then cut crosswise in half.
Place the potatoes, cut side down, on a work surface.
Cut lengthwise into 1/2-inch-thick slices.
Place the potatoes on a large baking sheet.
Drizzle with the oil, tossing to coat evenly.
In a small bowl, combine the remaining ingredients.
Sprinkle the spice mixture over the potatoes, and toss to coat evenly.
Arrange the potatoes in a single layer on the baking sheet.
Bake the potatoes for 20 minutes.
Use a spatula to loosen and turn the potatoes.
Bake for 20 to 25 minutes more, or until the edges are browned.
Serve immediately.
Chef
