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French Seasoned Steak Fries

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Fines Herbs (Salt-Free) 4 floz bottle $3.85
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75
Pepper, Black, Malabar: Coarse 1 oz bag $1.80

Ingredients:

Directions:

Preheat oven to 425 degrees. Cut each potato in half lengthwise, and then cut each half lengthwise again. Finally, cut each quarter in half again to create 8 steak fries per potato. Put the steak fries into a large mixing bowl along with the remaining ingredients. Toss to coat the potatoes thoroughly. Line a baking sheet with foil and place the steak fries onto the foil-lined sheet, skin side down. Bake for 35 to 40 min. or until steak fries are fork tender and golden brown with a nice crust on the edges. Top with more grey sea salt and serve immediately.

Yields:

6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

French Seasoned Steak Fries

“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”

-Jessie B. of Aurora, CO

French Seasoned Steak Fries


Yields: 6 servings

Ingredients:

Directions:

Preheat oven to 425 degrees. Cut each potato in half lengthwise, and then cut each half lengthwise again. Finally, cut each quarter in half again to create 8 steak fries per potato. Put the steak fries into a large mixing bowl along with the remaining ingredients. Toss to coat the potatoes thoroughly. Line a baking sheet with foil and place the steak fries onto the foil-lined sheet, skin side down. Bake for 35 to 40 min. or until steak fries are fork tender and golden brown with a nice crust on the edges. Top with more grey sea salt and serve immediately.

Yields:

6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.