Note: The Salt and Pepper Pumpkin Seed Butter was only available during the summer of 2018 and is no longer in stock. We hope that this recipe still inspires you to use Seed Butters in creative ways.
Steak fries are like french fries’ grown-up, less-fussy cousins. There’s no deep frying or peeling involved. Just cut your favorite potatoes into wedges (we like Yukon Gold for their buttery texture), toss with some oil and roast!
As Ina Garten would say, “How easy is that?”
Out of the many ways to cook potatoes, this method is definitely in the running for first place. Not only are steak fries an impressive side dish for summer grilling recipes, they’re also a fun finger food for kids (and adults). We like to prepare a big batch on Sunday and snack on them all week long.
Instead of ketchup, we whipped up a batch of Salt and Pepper Pumpkin Seed Butter Sauce as a topping. This addicting sauce only requires 3 ingredients and packs a way bigger nutritional punch than traditional fry toppings with more protein, healthy fats and key vitamins and minerals than ketchup or mustard ever could. Grab a jar of the new Salt and Pepper Pumpkin Seed Butter and give it a try!
Ingredients
Steak Fries- 1 1/2 pounds Yukon Gold potatoes
- 1 teaspoon sunflower oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Salt and Pepper Pumpkin Seed Butter Sauce
- 1/2 cup 88 Acres Salt and Pepper Pumpkin Seed Butter
- 1 1/2 tablespoons apple cider vinegar
- 2-4 tablespoons warm water
Directions
Preheat your oven to 400 degrees F and grease a baking sheet with a drop of neutral oil or non-stick spray. Lining the pan with aluminum foil or parchment paper will result in a less crispy fry.
Wash the potatoes under cool water in a colander and dry thoroughly with a clean kitchen towel. Leaving the skins on, cut the potatoes in half lengthwise, then into wedges. Keeping the size of the wedges consistent will help the fries crisp evenly in the oven.
In a medium bowl, toss the wedges with a teaspoon of sunflower oil or another neutral oil like canola or avocado. Once the wedges are evenly coated, sprinkle on the salt and pepper and toss to distribute evenly. Feel free to add additional spices like garlic powder, paprika or chili powder at this stage if if that’s what your family enjoys.
Arrange potato wedges on the prepared baking sheet in a single layer. Try not to crowd the pan with too many potatoes or your fries will steam instead of crisp. Bake in preheated oven for 40-45 minutes, flipping halfway through, until potatoes are brown and crispy.
While the potatoes are in the oven, prepare the sauce. Add Salt and Pepper Pumpkin Seed Butter to a small bowl with the apple cider vinegar and 2 tablespoons of warm water. Mix thoroughly to combine, then add additional warm water one tablespoon at a time until it reaches the right consistency for dipping or drizzling.
Serve potato wedges immediately, or store in an airtight container in the fridge for up to 4 days. To reheat fries, bake at 350 degrees for 6-8 minutes, or until fries are warm on the inside and crispy on the outside.
