Steak fries

Yield: 2 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 larges Russet potatoes, cut into lengthwise wedges
2 tablespoons Olive oil
\N \N Coarsely ground pepper to taste
\N \N Seasoning salt or salt substitute to taste
\N \N Garlic powder to taste
1 dash Cayenne pepper
1 dash Oregano

Gordon Menzies of San Francisco maintains that this recipe will be in a cookbook he plans to publish soon.

Place potatoes in a plastic bag such as those used in gro- cery produce sections.

Add remaining ingredients; twist top of bag to create a balloon like compartment.

Gently twist and massage potatoes in bag so oil and season- ing are spread throughout potatoes.

Dump potatoes onto cookie sheets in a single layer, cut side down; use two cookie sheets if needed.

Bake in a 375 degree F. oven, turning at least twice, until potatoes are lightly browned, about 30 to 40 minutes.

Serve immediately.

PER SERVING: (4 servings): 260 calories, 5 g protein, 46 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 5 g fiber.

Karola Saekel writing in the San Francisco Chronicle, ¾/92.

Posted by Stephen Ceideburg

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