Oven-Roasted Potato Steak Fries & Dipping Sauce
Consider this pairing a Dr. Jekyll and Mr. Hyde dilemma. As innocent, pure and low-fat as the potatoes are with this cooking method, the dipping sauce is equally as criminal, evil and insanely addictive. After shooting this photo, my hubs took the plate of potatoes and also confiscated the dipping sauce, saying he hoped I didn’t need it for anything else. It wasn’t a question. Enjoy!
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-½ pounds Russet Potatoes
- 3 Tablespoons Olive Or Canola Oil
- ½ cups Salt & Pepper, Or Your Favorite Seasoning To Taste
- 2 teaspoons Mayonnaise
- 1 Tablespoon Mustard, A Dijon Is Best But Not Required
- 2 Tablespoons Honey
- 1 dash Store Bought Barbecue Sauce