Oven-Baked Steak Fries with Green Chile Mayonnaise
By AMNW Intern
Oven-Baked Steak Fries:
1 pound 'Yukon Gold' potatoes, cut into 1/2 inch-thick wedges
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
Green Chile Mayonnaise (recipe follows)
1. Preheat the oven to 425 degrees Farenheit. Place the potato wedges on a rimmed baking sheet, drizzle with oil and sprinkle with sea salt. Toss the potato wedges to coat evenly
2. Roast, turning the wedges half-way through until golden and crisp. Takes about 35 minutes.
3. Transfer the fries to a platter, spreading them out evenly (they will stay crisp longer on a platter than kept in a bowl). Season with more salt, if desired. Serve with mayonnaise.
Per Serving: 153 calories, 2.7 grams of protein, 7 grams of fat, 20 grams carbohydrates, 287 mg of sodium, 0 mg cholestoral.
Green Chile Mayonnaise:
1 large egg
2 garlic cloves, minced
1/2 - 1 red or green serrano chile, finely chopped
1 1/2 - 2 teaspoons fine sea salt
2 tablespoons lemon juice, more to taste
1 cup extra-virgin olive oil
In a blender, whirl together the egg, garlic, chile, 1 1/2 teaspoons salt, and 2 tablespoons lemon juice until the mixture thickens slightly. About 1 minute. With the motor running, add the oil through the top of the blender in a slow, steady stream, whirling until all of it has been incorporated and the mayonnaise is thick. Whirl in more salt and lemon juice to taste.
Per Tablespoon: 87 calories, .55 grams protein, 9.7 grams of fat, .4 grams carbohydrates, 52 mg sodium, 18 mg cholestoral