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Herb Coated Steak Fries Recipe
|Russet potatoes||1 1⁄2 Pound, scrubbed|
|Sweet potatoes||1 1⁄4 Pound, scrubbed|
|Vegetable oil||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1467 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.1%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1336.3 mg55.7%
Total Carbohydrates 245 g81.7%
Dietary Fiber 30.1 g120.3%
Sugars 28.4 g
Protein 25 g49.4%
Vitamin A 1648.7% Vitamin C 97.5%
Calcium 40.1% Iron 90.4%
*Based on a 2000 Calorie diet
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.