Description
These really capture the taste of steak by delivering a crunchy, deeply browned exterior seasoned with strong Italian spices, black pepper, and salt. Finishing them off with a baste of garlic, butter and thyme really evokes the memory of steak.
Ingredients
Scale
- 3 large Russet potatoes
- 1 packet of Louie’s Italian Beef Au Jus Seasoning (see notes)
- Olive oil
- Salt
Instructions
- Scrub the potatoes in plain water.
- Microwave the potatoes for eight minutes, or until inserting a fork meets with only slight resistance.
- Cut the potatoes lengthwise into wedges.
- In a large bowl, combine a tablespoon of the oil with half the spice packet.
- Gently toss the potato wedges in the spiced oil until coated.
- Add about a tablespoon of olive oil into a frying pan over a medium high flame; when the oil is hot, lay the planks cut side down in the pan
- Fry the potatoes without moving them or turning until they start to brown around the edges; you need to let the potatoes brown deeply on one side, then turn and brown the other side. Add oil if needed.
- When the potatoes are well carmelized and golden brown, adjust seasoning, then serve.
Notes
Louie’s Italian Beef Au Jus Seasoning is not vegan, as it contains dried beef stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes or more