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


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