Steak Fries with Veracruz Ranch Dip
Oven-baked steak fries with a tangy Veracruz Ranch Dip make a great side or a hearty appetizer.
Ingredients
| For the veracruz ranch dip: | ||
| Hidden valley original ranch dip | 100 Gram ((1 packet)) | |
| Sour cream | 16 Ounce | |
| Pickle | 1/2 Cup (8 tbs) , dice | |
| Salsa | 1/2 Cup (8 tbs) ((jarred store bought salsa)) | |
| Chopped red onions | 1/2 Cup (8 tbs) | |
| Pimiento | 1/4 Cup (4 tbs) | |
| Capers | 3 Tablespoon , rinsed | |
| For the fries: | ||
| Russet potatoes | 3 Large ((about 1/2 pound each)) | |
| Olive oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon |
Directions
GETTING READY
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 425ºF/220ºC
MAKING
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.
SERVING
8. Serve with Veracruz Ranch dip
Recipe Summary
