Cooky Jason’s World Famous Steak Fries
These are a constant favorite, winter or summer. Indoors or out. They’re perfect for the campsite and simple to make. There are, of course, countless variations. This is how I like to do them. Enjoy!
- 5 t0 6 large russet potatoes
- 4 good-size rosemary sprigs, finely chopped
- ½ cup finely chopped parsley
- 1 Tbsp ground cumin
- 1 Tbsp garlic/onion powder (I like to use a combination)
- ½ tsp ground cayenne powder
- ½ cup olive oil
- ½ cup flour
- 1 cup yellow corn meal
- ¼ cup melted butter
- salt and pepper to taste
Cut the potatoes in half length-wise then cut each half into 3 wedges. You should get 6 wedges per potato. Toss wedges in olive oil until well coated, set aside.
Next, combine flour, corn meal, salt, rosemary, garlic/onion powder, and cayenne powder in a large bowl. Add potato wedges and toss until well covered. Bake at 375 for 20 to 25 minutes, until golden brown. If you are doing these on the grill, leave out the flour and cornmeal. On the grill, these will take about 20 minutes as well, turning 2 or 3 times to make sure each side of each wedge sees it’s fair share of the heat.
Remove to a large bowl and toss with the butter, parsley, cumin, and pepper (fresh ground is always preferred) We add the butter, parsley, cumin, and pepper at the end because those particular items don’t stand up well to dry heat, and adding them at the end when the wedges are still steaming releases the wonderful aromatic properties (the essential oils) of the parsley and cumin. Can’t beat ’em…
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