Sweet and Tangy Steak Fries with Potato Spice Blend
Use this basic spice blend to transform the humble potato into anything but. And for all those ketchup potato chip lovers out there, this steak fry recipe comes really close and truly satisfies that craving for all things sweet and tangy.
Serves 4
4 large Idaho potatoes, peeled and patted dry
2–3 Tbsp olive oil
1½ Tbsp brown sugar
3 Tbsp apple cider vinegar
Potato Spice Blend
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
¾ tsp salt
¼–½ tsp cayenne pepper (depending on how hot you like it)
For the blend: Combine all spice blend ingredients in a small bowl.
For the fries:Preheat oven to 425°F (220°C). Lightly grease a baking sheet with cooking spray.
Slice potatoes into medium-sized steak fries and place on the prepared baking sheet. Drizzle with olive oil. Add brown sugar to the spice blend and mix until well incorporated. Sprinkle about half the spice blend onto the potatoes and toss to coat.
Place baking sheet in the middle rack of your oven and roast potatoes for 30–35 minutes, flipping them over about halfway through the baking time. Remove from oven and drizzle immediately with apple cider vinegar and additional spice blend. Toss to coat and serve hot.
Tip: I tried this on sweet potatoes too. It was delicious!
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
