Oven-baked steak fries with a tangy Veracruz Ranch Dip make a great side or a hearty appetizer.
|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|
|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 425ºF/220ºC
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