Ultimate Steak Fries
with white cheddar, bacon, chive, & green onion
It was the weekend of “ultimates” and these steak fries were one of the first on my list of yumminess to make. Bar food tends to be the best food. There is a comfort to it like no other. I know when I go out, potato skins are usually the app I choose to go along with my beer. I mean let’s get serious, ice-cold beer served alongside potatoes slathered in gooey melted cheese, and then topped with crispy bacon chunks have a nice ring to it that will make anyone salivate just thinking about it.
With that said, I decided to rethink the “Potato Skin.” I am a huge fan of most things cuisine, so it is no surprise that I love a good steak fry. Fry them, bake them, or just plan roast them, it doesn’t matter to me, as long as they are served hot and crispy I am a happy girl.
These are some definitely messy fries, but totally worth the slop. I love the bite of the sharp cheddar cheese, the salt of the crispy bacon, and the smooth finish of the chive and onion. Steak fries are awesome so why not serve them in an awesome way. So crack open that beer and eat these suckers while their hot!
Ingredients: Yields enough cheese sauce for 2 trays of potatoes (2 potatoes per tray)
- 4 Medium Potatoes, sliced into wedges
- 1/2 Ib. White Cheddar Cheese, shredded
- 8 Strips of Bacon, chopped small
- 2 Green Onion, sliced thin
- 1 bunch of Chive, chopped fine for garnish
- 2 Tbsp. Butter
- 1 1/2 c. Milk
- 2 Tbsp. Flour or Cornstarch
- Olive Oil
- Salt/Pepper, to taste
- Garlic Powder, to taste
- Wash, dry and slice the potatoes into wedges. Place on a baking sheet lined with parchment paper. Drizzle with olive oil. Add salt, pepper, and garlic powder. Roast in the oven for 45 minutes at 400 degrees. Turn the potatoes halfway through baking so both sides cook evenly. With 10 minutes remaining, make the cheese sauce.
- Heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour or cornstarch. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Remove from the heat, add the cheddar cheese and some pepper. The cheese should be semi-thick and smooth.
- Remove the potatoes from the oven. Pour the cheese sauce over the roasted potatoes and top with the bacon bits. Put back in the oven for another 5-8 minutes so the cheese lightly browns.
- Remove from the oven and transfer the potatoes, while still on the parchment paper to a flat platter or tray (I kept my potatoes on the same baking tray on top of a hot pad when serving so it wouldn’t ruin the table). Garnish with the green onion and chive.
- Serve warm!