Hey, I’m back. I know it’s been a while. I’ve been under the weather. Speaking of weather – Northern California has been hit hard with rain, snow and a lot of flooding. Each day, it’s been an adventure to pick our way to and from the office. Our home is fine. It’s the streets that have been at issue. And traffic – while our route might be flood-free; the amount of traffic diverting to dry land has been amazing.
We had a break in the storms yesterday and took full advantage to barbecues up some unbelievable Porterhouse steaks. Hubby was in the mood to barbecue despite the cold, gloomy gray day. And that was fine by me. He’s my man when it comes to grilling. The steaks were on sale, nice and thick with just the right amount of marbling to make them oh so delicious. We kept everything simple, giving these Porterhouse a rub of salt and pepper – nothing else – just a little salt and pepper. Hubby wanted the side to be as simple as the steaks themselves and suggested French Fries. Really? Okay, we were going to forgo the usual baked potatoes with the works, but a bag of frozen French Fries – oh no!
Steaks deserved large, wedge cut potatoes roasted in the oven and seasoned just right with buttery garlic. Think of them 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 some rockin’ steaks.
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
Preheat 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.