Celebrate Father's Day with Cowboy Steak and Idaho® Potatoes

EAGLE, ID, June 1, 2012—Father’s Day is right around the corner! Make Dad’s special day extra indulgent by treating him to a tasty and memorable meal. The Idaho Potato Commission (IPC) and Chef Louise Mellor of Geez Louise! are serving up a delectable recipe and instructional video for Cowboy Steak and Lemon Parsley Shoestring Fries. Featuring crispy hand-cut Idaho® potato fries, seasoned with fresh lemon and parsley, piled high atop a perfectly cooked rib-eye steak, this is a can’t-miss dish that’s sure to satisfy the meat-and-potatoes man at your table.

For more Father’s Day fare, check out the following link for a selection of Idaho® potato recipes, ideal for barbecue celebrations and outdoor entertaining: http://www.idahopotato.com/dads_grads_grills.

Lemon Parsley Shoestring Idaho® Potato Fries with Cowboy Steak

Recipe courtesy of LouiseMellor.com
Yield: 2 servings

Lemon Parsley Shoestring Idaho® Potato Fries
Ingredients:

 

• 2 large Idaho® russet potatoes, peeled and sliced into ¼-inch thick fries all the way around

 

• Canola oil

 

• Kosher salt and freshly cracked black pepper

 

• Zest of 1 lemon

 

• Fresh chopped Italian parsley

 

Instructions:

 

• Heat 2 to 3 inches of canola oil in a large heavy bottom pot over medium/high heat until the temperature reaches 375 degrees.

 

• Line a medium size bowl with a paper towel.

 

• Peel and slice potatoes and lightly dry them with paper towels.

 

• In small batches add the potatoes into the hot oil, lightly moving them around with a heat proof slotted spoon. This will keep them from sticking together.

 

• The potatoes will cook for about 2 to 3 minutes. They will be done when the bubbles subside and they are golden brown.

 

• Remove the fries with a slotted spoon and place into a bowl lined with paper towel.

 

• Allow a few minutes in between batches for the oil to come back up to temperature.

 

• Season the potatoes with salt and pepper, lemon zest, and parsley; toss to coat.

 

• To keep potatoes warm, place them on a lined baking sheet into a warm 200-degree oven.

 

Cowboy Steak
Ingredients:

 

• 2 (8-10 oz) boneless rib eye steaks

 

• Kosher salt and freshly cracked black pepper

 

• 1 tablespoon canola oil

 

• 1 tablespoon of unsalted butter

 

Instructions:

 

• Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.

 

• Preheat the oven to 450 degrees.

 

• Season both sides generously with salt and pepper.

 

• Heat a cast iron skillet or medium-high heat until the pan begins to lightly smoke.

 

• Add in the canola oil and then the butter. As soon as the butter melts and begins to bubble, add in the steaks.

 

• Cook for 3 to 4 minutes or until the steaks brown and sear evenly, forming a crust.

 

• Flip the steaks over and place into the preheated oven for 3 to 4 minutes for medium rare; longer for further doneness.

 

• Remove the steaks from the oven and allow to rest for 5 to 8 minutes before serving.

 

About the Idaho Potato Commission
The Idaho Potato Commission is a state agency that is primarily responsible for expanding the markets for Idaho-grown potatoes through advertising, promotion and research. The Commission also protects the use of the "Idaho® potato" and "Grown in Idaho®" seals, which are federally registered Certification Marks that belong to the IPC. These Marks ensure that consumers are purchasing potatoes that have been grown in the state of Idaho. For more information, visit www.idahopotato.com.

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