Cascade Steakhouse Steak Fries and Fry Sauce Recipe
Cascade Steakhouse
Steak Fries and Fry Sauce
Submitted By: Taz


Ingredients:

4 Medium to Large Yukon Gold Potatoes (about 2 lbs total)
2-3 Tbs Oil - can use olive, canola, grapeseed, sunflower, safflower, avocado, etc

Cascade Fry Sauce:
½ Cup Good Quality, Full-Fat (NOT Lite) Mayonnaise
¼ Cup Ketchup
1 ½ Tbs Whole Grain Brown Mustard
1 Tbs Grated Horseradish
1 Tbs Worcestershire Sauce
½ tsp Kosher Salt
½ tsp Smoked Paprika
½ tsp Onion Powder
Juice of ½ Lemon

Preparation:
  1. In a small bowl, whisk together the mayonnaise and ketchup until fully combined - Whisk in the remaining ingredients until thoroughly combined - Cover and set aside until needed OR store in an airtight container in the refrigerator for up to 1 week
  2. Place a rack in the middle position and preheat oven to 425°F
  3. Rinse and dry your potatoes - Cut each potato into approximately 12 thick wedges (quarter the potato lengthwise, then slice each quarter into 3 wedges)
  4. Transfer the potato wedges to a large bowl and add the Cascade Steakhouse Seasoning - Toss to coat the potatoes - Add the oil and toss again
  5. Spread the seasoned potato wedges in an even layer over a parchment lined baking sheet
  6. Place in the oven and allow to roast for 20 minutes - Flip the wedges and allow to roast until browned and crispy (apx 15-25 minutes more)
  7. Sprinkle with a little additional Cascade Steakhouse Seasoning if desired and serve hot with Cascade Fry Sauce on the side alongside your favorite steakhouse entrée
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