Up until a few years ago, I honestly had no idea that Fry Sauce was a Utah thing? I guess I don't get out of state much. I grew up on this stuff. I never ate a french fry without my fry sauce. Fry sauce is a combination of either Mayonnaise and Ketchup or Miracle Whip and Ketchup. You can also fancy it up by adding some finely chopped pickles (yum - my fave!!) or some hickory smoke flavoring, barbeque sauce, chili powder, etc . . . It might sound a little odd - but boy are you missing out if you haven't ever tried fry sauce.
These oven-baked steak fries are CRISPY AND DELICIOUS. I will never buy a frozen bag of french fries ever again. You can switch them up by adding whichever types of spices you prefer. This time I used seasoned salt and pepper. They were really really good and I will be making them again and again. They are best if eaten right away. After a while, they start to loose their crispiness.
adapted from: Our Best Bites
4 Russet potatoes, washed
2 Tbl. olive oil
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Garlic Pepper Fries:
1/2 tsp. freshly-ground black pepper
2 1/4 tsp. garlic salt
1/4 tsp. parsley
Preheat oven to 400 degrees. Mix desired spices in a medium bowl. Add olive oil and combine well. Cut the potatoes into 8 wedges each. Add potato wedges to seasonings and toss to coat. Cover sheet pan with aluminum foil and spray with cooking spray. This makes cleanup easy, because your potatoes won't stick and it also ensures that they're cooked evenly. Bake for about 40 minutes.
Jenn's Notes: I used two large russet potatoes and cut each in half lengthwise and then in half again and each quarter in half again, making 8 total wedges. I tossed my wedges with olive oil, seasoned salt and black pepper. I spread out onto my cooking sheet (I forgot to cover it with foil) and flipped the fries over halfway through baking. They turned out delicious! I served with fry sauce. Combine equal amounts of Mayo or Miracle Whip and Ketchup and any other desired spices.