Garlic and Rosemary Steak Fries

I can be a little neurotic from time to time.  There are certain things I become fixated on and can’t get past.  A ‘balanced’ meal is one of those things.  Balanced to me simply means that there are three components in each dinner – protein, starch and veg.  Making three different items for one meal can be daunting, time consuming and messy.  The key, for me, is to only experiment with one component of the overall meal.  I am collecting simple sides to accompany the star of the plate and offer a supporting role.  These steak fries are so easy and very satisfying.  You can dress them with salt, pepper and olive oil alone and they will be wonderful, however on this particular night I already had garlic and rosemary chopped up so they were a delicious and handy flavor enhancer.  Just roast on a high heat and they are ready to go, rounding out a balanced meal!

Preheat the oven to 450 degrees.  You will need one russet potato for two people.  Wash the potato and cut it in half.  Then cut each half into two pieces and then cut each these piece in half again, ending up with eight total steak fries.

Finely chop two cloves garlic and one large stalk of rosemary.  Toss the potato slices with the garlic, rosemary, one tsp kosher salt, one half tsp black pepper and one tbs olive oil.

Spread the slices out evenly on a sheet pan.  Roast for 25 minutes.

After 25 minutes, remove the pan from the oven and flip the potatoes over.  You will begin to see a beautiful golden crust forming on the bottom side.  Place the pan back in the oven and then lower the temperature to 400 degrees.  Roast for 20 more minutes.

As soon as the potatoes are finished sprinkle a final pinch of kosher salt over top.  Serve along with a steak (try out my Pan Seared Ribeye with Red Wine Sauce) and your vegetable of choice and rest assured that you are indulging in a well-balanced dinner.