Loaded Tri Tip Fries

Ingredients

• 2 pounds russet potatoes, cut thick
• 3 tablespoons olive oil
• 1 tablespoon seasoning salt
• 8 oz sliced tri tip
• Chimichurri or cheese sauce
• Pickled jalapeños

Instructions

1. 1

   Scrub the russet potatoes and cut them into 1/4-inch sticks, leaving the skins on. Drop the cut fries into a bowl of cold water and soak for 30 minutes.

   Soaking pulls surface starch off the potatoes so they crisp instead of steaming. Short on time? Use frozen crinkle-cuts or steak fries instead. They hold up best under the toppings.

2. 2

   Drain the fries and dry them thoroughly with a clean towel. Spread them on a sheet pan, toss with the olive oil and seasoning salt, and arrange in a single layer.

   Dry potatoes are the whole game. Water left on the surface turns to steam and softens the crust. Don’t crowd the pan or they stew instead of brown.

3. 3

   Bake at 425F for 30 to 35 minutes, flipping halfway, until deep golden and crisp. To air fry, cook at 400F for 18 to 22 minutes, shaking the basket halfway. Hit them with a little more salt while hot.

   Ovens run differently, so go by color, not just the clock. You want browned edges and a crisp exterior.

4. 4

   Slice leftover tri tip thin against the grain. If the meat is cold, warm it briefly in a skillet with a splash of beef broth.

   One of the best uses for leftover tri tip. Don’t microwave it. You’ll steam out all the moisture. A hot skillet for 60 seconds per side reheats without overcooking.

5. 5

   Pile the hot fries on a platter or sheet pan. Top with the sliced tri tip, then drizzle with chimichurri, cheese sauce, or both. Finish with pickled jalapeños and diced red onion.

   Spread the fries flat so every bite gets toppings. The chimichurri and cheese sauce versions are both good but very different vibes. Chimichurri is bright and fresh, cheese sauce is rich and indulgent.

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