When we lived in East Nashville what now seems like ages ago, every now and then, we’d stop by this Meat and Three right down the road from our house for some serious soul food. I always went in with an open mind to try something new on her menu, but when it came time to order, I’d inevitably cave and order the same thing with the same side – her wonderful fries. Thick, Texas-sized wedges of russet potatoes that were reverently lowered into hot oil and fried until they were nice and crispy on the outside and creamy and tender on the inside. My version is baked, not fried. And the results? Sensational. The perfect side for a juicy steak. Or a thick cheeseburger. Or with chicken nuggets. Or with fish sticks. Or by themselves, enthusiastically dunked in some spicy ketchup. Or in some ranch dressing. Or blue cheese dressing! Well, you get the picture.
The Stock Pot: Sensational Sides – Steakhouse Fries
- 4 large russet potatoes
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt and freshly ground black pepper
- Preheat the oven to 425 degrees. Thoroughly wash and scrub the potatoes (but do not peel). Dry the potatoes with a paper towel. Cut the potatoes in half lengthwise and cut each half into three wedges.
- Place the cut potatoes in a large bowl. Drizzle over the olive oil; add the basil, paprika, garlic powder and onion powder. Season with some salt and pepper. Toss well to coat all the potatoes with the oil and seasonings.
- Place the potatoes in a single layer on a large rimmed baking sheet and roast until they’re browned on the outside and tender on the inside, about 40 to 45 minutes, flipping to the other side about halfway through the baking time. Sprinkle with a little more salt, to taste and serve.
Planning: You can prep the potatoes in advance. After you cut them into wedges in step 1, place the plain potatoes in a clean bowl and cover with cold water, cover with plastic wrap and refrigerate. When you’re ready to bake them, simply drain them, rinse them with cold water and pat dry before continuing with the recipe. This process actually helps pull out some of the starch, making for an even crispier fry.
Product Purity: Russet potatoes make the best fries, in my opinion, but you can also apply the same baking technique to other varieties as well, including Yukon Golds.