Baked Steak Fries and Smoky Ketchup
Makes a delicious addition to a meal any night of the week.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
For the Steak Fries:
- 4 medium size potatoes washed and skin-on
- 2 tablespoons olive oil (for coating the potatoes)
- 4 dashes ground black pepper
- 4 dashes kosher salt* or salt to taste
- 1 tablespoon olive oil (may substitute with cooking oil spray if preferred) (for the baking pan)
For the Smoky Ketchup:
- 1 cup ketchup
- 1/8 teaspoon Liquid Smoke
*Kosher salt has larger crystals than regular salt which gives these steak fries a nice burst of flavor. But if you don't have Kosher salt, feel free to use regular salt.
For the Steak Fries:
Preheat the oven to 375 degrees F.
Rinse off the potatoes and pat them dry. Leave the skin on but cut off any imperfections or bruises.
Cut the potatoes in quarters lengthwise. If the potatoes are more on the round side you may need to cut them in fifths or sixths.
In a medium size bowl add the potatoes, olive oil, pepper, and salt. Mix together so all of the potatoes are coated in the oil.
On a cookie sheet pan (with sides), drizzle olive oil (or spray with cooking spray if preferred).
To the pan, add the potatoes cut side-down. Spread the potatoes out on the pan so they aren't touching one another.
Bake in a preheated oven until the sides facing down turn a golden color (about 25 minutes).
When they come out of the oven salt to taste.
For the Smoky Ketchup (make while the potatoes are cooking):
To a small bowl, add ketchup and Liquid Smoke. Stir. Do a taste test, if more smoke flavor is preferred, add just a tiny bit more of the Liquid Smoke at a time in between taste tests. Be careful when adding additional Liquid Smoke to the ketchup. Only add it in very small amounts because it's extremely strong and can easily overpower the taste of the ketchup.
Serve the steak fries hot right out of the oven along with the smoky ketchup.
- When making the Smokey Ketchup - be careful when adding additional Liquid Smoke to the ketchup. Only add it in very small amounts because it's extremely strong and can easily overpower the taste of the ketchup.