Copycat Texas Roadhouse Steak Fries
A premium take on the classic steak fries, using duck fat for frying and a blend of high-quality spices, finished with fresh parsley.
2 lbs
Yukon Gold Potatoes-peeled and cut into 1/2 inch thick fries
3 tbsp
Duck Fat
1 tbsp
Garlic Powder
1 tbsp
Onion Powder
1 tsp
Smoked Paprika
See all 10 ingredients ↓
A premium take on the classic steak fries, using duck fat for frying and a blend of high-quality spices, finished with fresh parsley.
Instructions
- Soak the Potatoes in cold water for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Drain and thoroughly dry the Potatoes.
- In a large bowl, toss the Potatoes with Duck Fat and all Seasoning ingredients.
- Spread the fries in a single layer on a baking sheet.
- Bake for 40-50 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with Fresh Parsley before serving.
-
2 lbs
900 g
Yukon Gold Potatoes-peeled and cut into 1/2 inch thick fries
-
3 tbsp
45 mL
Duck Fat
-
1 tbsp
15 mL
Garlic Powder
-
1 tbsp
15 mL
Onion Powder
-
1 tsp
5 mL
Smoked Paprika
-
1 tsp
5 mL
Chili Powder
-
1 tsp
5 mL
Cumin
-
1 tsp
5 mL
Sea Salt
-
1/2 tsp
2.5 mL
Black Pepper-freshly ground
-
2 tbsp
30 mL
Fresh Parsley-chopped
Instructions
- Soak the Potatoes in cold water for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Drain and thoroughly dry the Potatoes.
- In a large bowl, toss the Potatoes with Duck Fat and all Seasoning ingredients.
- Spread the fries in a single layer on a baking sheet.
- Bake for 40-50 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with Fresh Parsley before serving.
Nutrition per serving
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