Steak Fries/ Roasted Potato Wedges

Potatoes are my bread and butter. No, I don't mean that I earn a living by selling potatoes, I just mean I eat them as frequently as I do bread and butter.

Darn it! I think the analogy doesn't quite work. But you'll have to make do with my okay-ish words today just because the food I bring to your tables today is spectacular and it makes up for my okay-ish words. 

Steak fries are called steak fries cause they usually were served as an accompaniment to steak. 

But I eat them even without the steak

I like to live my life like a rebel. 

YOLO!! 

(Apologies for the 'yolo' shoutout. I should know better)

So steak fries! Yes! These are amazing roasted potato wedges. Sprinkled with a beautiful dash of herbs and spices that will make your day brighter and more special. They are smokey and crispy on the outside and soft n fluffy on the inside. Just so dang perfect! 

Serves: 4

Complexity: **

Time taken: 20 mins


You'll need

2 large potatoes (washed and scrubbed clean)
1 tbsp garlic powder
1 tsp Italian herb seasoning
1 tsp Smoked Paprika
Salt to taste 
Freshly cracked black pepper
1 tbsp butter
Olive oil for drizzling (use any other oil if you want to)
Fresh basil leaves to garnish
Sprinkle of love

Method

Pre-heat your oven to 180C or 350F

Take your clean potatoes. I don't even remove the skin on them. When we roast these, the skin turns crispier. I love that! Cut them into half like this

Slice the half further into halves so now you have quarters 

Take those halves and slice them up further into wedges like this. So each potato will give you 8 wedges and we're done with the mathematical quotient for today. 

Now you can either boil these wedges or cook them in the microwave which I did. Cooking them in the M/W actually keeps them dry and takes a lot less time. If you do boil them make sure you dry the excess water as the moisture that the potatoes retain won't let them crisp up. 

Take a large bowl and put all the wedges to it. Microwave for about 8 minutes. Take a fork and pierce the wedges. The fork should go in without resistance. Your potatoes are done. If not, then give it 2 more minutes. (I had more than 2 potatoes, what can I say, everyone in my home loves'em those sexy things!)

Take them out of the microwave. 

Add the tbsp of butter to it. The butter will melt because of the heat of the potatoes. Drizzle the olive oil.

Add the garlic powder

The Italian herbs. You can choose to go for just rosemary- we know rosemary and potatoes are a match made in heaven. 

Add in the smoked paprika. Smoked Paprika is a magical ingredient which adds a depth for flavour and a certain je na sais quoi that immediately transports you to the unicorn island where you're surrounded by rainbows. 

Sprinkle in your salt. Remember, potatoes need salt. 

Freshly cracked black pepper and your pinch of love. 

Give them a good toss. 

Take a baking tray and line it with foil or parchment paper. It makes for an easier clean up. Line the potato wedges carefully on the tray. Space them out evenly like so.

Place them in the oven. This is around 5 minutes in the oven.

Take them out of the oven after about 7 minutes or so, when one side turns golden. Turn them around so the other side gets a chance to crisp up.Place again in the oven for another 7-8 minutes. See how the one side has gotten crispy and charred n smokey n intense and beautiful! Its crucial to be patient at this point. Although I did sneak a couple of wedges from the edges! Shhhh......

When they're done they'll look something like this. Gawwwgeous...You rock my world baby!! 

Let them cool for a couple minutes before serving them up. I snipped up some basil chiffonade over it to lift up the flavours. mmm mmm mmmmmm 

These crispy delights will amp up your mealtime! Indulge!