Directions

1. 1

   Heat the oven to 425°F.

2. 2

   Cut each potato in half lengthwise, then halve each piece lengthwise again. Finally, cut each quarter in half once more to create 8 steak fries per potato.

3. 3

   Tip the steak fries into a large mixing bowl along with the olive oil, Parisian Tarragon Blend, minced garlic, Grey Sea Salt, and Coarse Black Malabar Pepper. Toss thoroughly with your hands until every fry is well coated.

4. 4

   Line 2 baking sheets with foil and arrange the fries skin-side down in a single layer, leaving a little space between each.

5. 5

   Roast for 30 minutes, flip, and roast for another 10 to 15 minutes, until deeply golden and crisp at the edges. Makes 12 servings.

6. 6

   Pile high in a serving basket and finish with a final pinch of Grey Sea Salt. Lovely with our Coastal Creamy Mustard Dip or a simple garlic aioli.