Italian Steak Fries Recipes

STEAK FRIES

Steak Fries image

Thick-cut fries are a perfect complement to steaks and hearty burgers.

Provided by Andrew Pyzdek

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 tablespoon grill seasoning
4 medium russet potatoes, scrubbed and cut into eighths
2 sheets aluminum foil
cooking spray

Steps:

Preheat the oven to 500 degrees F (260 degrees C).
Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 38 g, Fat 7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 379.9 mg, Sugar 1.7 g

ITALIAN FRIES

Italian Fries image

Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 7

Ingredients

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees.
Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

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