Oven-baked steak fries with a tangy Veracruz Ranch Dip make a great side or a hearty appetizer.
|Hidden valley original ranch dip||1 Packet|
|Sour cream||16 Ounce|
|Diced pickle||1/2 Cup (8 tbs)|
|Salsa||1/2 Cup (8 tbs)|
|Chopped red onion||1/2 Cup (8 tbs)|
|Pimiento||1/4 Cup (4 tbs)|
|Russet potato||3 Large|
|Olive oil||2 Tablespoon|
|Black pepper||1/2 Teaspoon|
|Dried thyme||1/2 Teaspoon|
1. Make the dip
2. Combine all dip ingredients in a medium bowl and stir to combine well. Refrigerate while you make the steak fries.
3. Set oven to 425F/220C
Scrub potatoes well but don't peel (unless you really, truly desire). Cut each potato lengthwise into 12 wedges: Half, then cut-side-down cut each into half again, then carefully cut each half into three wedges. See video demo.)
Put the oil in a large bowl and add potato wedges, using your hands to fully coat each wedge. Then add the seasonings and mix again.
Arrange on a baking sheet in a single layer.
Bake for 20 minutes, then remove from oven and turn. Bake another 10 minutes until steak fries are tender and roasted outside.
8. Serve with Veracruz Ranch dip