Wedge Cut Garlic Fries to Rock your World

Steak dinners are amazingly versatile. Dress it up, dress it down. It doesn’t matter if you are wearing fancy duds or jeans and your favorite pair of boots, the steak is what you make of it. Take a Rib Eye Steak served in a wine reduction sauce with Fire Grilled Asparagus and that’s fancy stuff. Serve up a Grilled Rib Eye with Jack Daniel’s Sauce, plate it with creamy mashed potatoes and sautéed vegetables, and it’s a whole different steak. Get down to the Cowboy Way of doing things and you’ll want to dress it down while keeping everything awesomely delicious.

Steaks deserved large, wedge cut potatoes roasted in the oven and seasoned just right with buttery garlic. Think of them not as “French Fries” but rather as strips of baked potato. It’s been a while since I last made up a batch of my Wedge Cut Garlic Fries – I had forgotten just how yummy these potatoes truly are. So awesome, they are almost a meal in themselves – or a starter to a terrific backyard barbecue. Or, in this case, the perfect side to a rockin’ char grilled steak.

Wedge Cut Garlic Fries
4-6 Large Baking Potatoes (Russet are best)
2 tablespoons Olive Oil for drizzling
Salt & Pepper to Taste
4 Tablespoons Butter
3 or 4 Garlic cloves, chopped
A handful of flat leaf parsley, chopped
2 teaspoons Smoked Paprika
1/2 Cup Sour Cream, if desired

Heat oven to 425-degrees. Scrub, dry and cut potatoes into “wedge” style potatoes (6-8 wedges per potato, depending on size).

Line a baking sheet with foil. (A second baking sheet may be necessary to keep potatoes in a single layer). Arrange the potato wedges on baking sheet and toss to coat lightly in olive oil. Season liberally with salt and pepper and roast for 40-45 minutes, until deeply golden and crisp, turning once half way through. (Depending upon how thick the cut, another 10 minutes might be necessary. You want the outside golden like a French Fry, the inside soft like a baked potato).

When the fries are done, melt the butter in a small pan over medium heat until it foams. Add the chopped garlic and swirl it around for a minute or two to infuse the butter. Toss the fries in large bowl with the garlic, butter, parsley and paprika. Cover and keep warm until ready to serve. Potatoes can be held in warm oven.

When serving, dollop with a little sour cream if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen