Oven Steak Fries

The word of the day: balance.

That is to say, the balance between using just enough fat on your potatoes that they're satisfying like traditional french fries, without the mess and hassle (and fat content) of deep-frying.

I have made some other oven-baked wedge fries in the past that were very "light," using only a little cooking spray and seasoning, and guess what? They tasted "light." Not satisfying.

These beauties are basically just roasted potatoes, but when they're cut like steak fries, and seasoned like steak fries, and taste like steak fries...

I'd call that the perfect balance.

A little butter, a little oil. No deep frying. Just satisfying French fry flavor. Enjoy.

Bonus: They cook for less than 30 minutes... pretty fast for a potato dish!

Seasoned Oven Fries
From: Simple & Delicious Magazine
Serves: 4-6

You'll need:
6 medium baking potatoes (or more smaller ones)
2 T butter, melted
2 T canola or vegetable oil
1-2 t seasoned salt (I use Lawry's)

Preheat your oven to 450 degrees.

Cut each potato lengthwise in half, and then cut each half into 6-8 steak fries, about 1/4" thick.

Throw them all in a large bowl. Pour the melted butter and oil over the potatoes....

... and add the seasoned salt.

As with any type of roasted veggies, I like to use my hands to stir them up and make sure every piece is lightly coated. Then spread out your fries in a single layer on a cookie sheet or two. If your pans don't have a good nonstick finish, you may want to lightly grease them.

Bake for 12-14 minutes, until the bottom sides are just starting to get brown, and flip all the fries.

Bake for 10-12 minutes more, until they're all brown and crispy. Top with more seasoned salt, if you like, and serve with plenty of ketchup.