“Steak Mock Frites” from “NYT Cooking App”

Here in London, we’re experiencing something that suspiciously feels like summer. I say it’s suspicious because I’m doubtful it will last. It never does. But in the meantime, we’re maximising our enjoyment of it while we can, which includes eating in the garden under the setting sun eating simple dishes that we love.

To wit: steak. Takes minutes to prepare, is delicious and we love it. As this is a rib-eye steak, it’s definitely a treat and not in the regular rotation, but still… full of yum. Also, we have a friend staying with us from the U.S. for the next week, so we wanted to treat her to one of the legendary steaks from our local butcher, Dring’s.

I’ve cooked steak enough times that I’m pretty confident on how to do it. But this recipe helpfully included a method for Maître d’Hôtel butter, which is pretty simple (butter, thyme, shoot, lemon juice & a splash of white-wine vinegar), but the real revelation was the recipe for “Mock Frites.” For this, you basically just boil new potatoes, dry them and smash them on a greased baking sheet and then bake them some more.

They. Were. Delicious. And so easy! Sam Sifton says in the introduction that the potatoes have “a terrific quality of French fry-ness, supreme crispness, with soft and creamy flesh within.” They really did all of those things. I plan to make these mock frites again. And again. And again.

If you’d like to make this yourself, click through this sentence to see the original recipe in the New York Times. 

 

“Steak Mock Frites” from “NYT Cooking App”