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Sour Cream Steak Fries
Easy to make and delicious
- 2 1/2 lbs Yukon gold potatoes cut in wedges
- 4 tbs olive oil
- 1 tsp fresh garlic finely minced
- 3 tbs grated Parmesan or Romano cheese
"Sour Cream" Seasoning:
- 3 tbs buttermilk powder
- 1 1/2 tbs onion powder
- 1 tsp garlic powder
- 1 tsp dill weed chopped
- 1 tbs chopped chives
- 1 tsp fresh parsley chopped
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 450F/225C. Line a large baking sheet with foil and place a rack (like you'd use to cool cookies) on top. Spray the rack with non-stick spray.
Mix all the sour cream seasoning ingredients in a small bowl and mix well.
Place the potato wedges in a large bowl. Add the oil and minced garlic. Toss to coat the potatoes. Using your hands works best here.
Add about 3/4 of the seasoning mixture to the potatoes; toss to coat. Place the potato wedges on the rack. Bake for 20 minutes then turn them. Bake for an additional 15-20 minutes.
Place potatoes on a serving plater and sprinkle with the remaining seasoning and grated cheese. Additional chopped chives may be added if you wish.
For air fryer--cook on highest temperature machine will go. Turn and/or shake a few times. Check potatoes after about 30 minutes.
Serving: 1serving | Calories: 259kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 876mg | Fiber: 5g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 38mg | Calcium: 96mg | Iron: 2mg