In the summer, eating is all about the freshest farmers’ market finds. Fresh raw vegetables get chopped into salads and smothered in light, flavorful dressings. The grill is fired up to make a protein – maybe hamburgers or a chicken breast.

When the temperatures begin their inevitable decline, then thoughts turn to comfort foods – the foods that will wrap you in warmth at the end of a chilly day. Cooking moves indoors and the oven gets heated up again.

Potatoes? They make a fabulous fall and winter food. Not only are they fresh right now, but they are also filling and toasty – perfect for the end of the day. But baked potatoes can get so dull. Punch up your potato routine with these tasty steak fries. They go fabulously with a good steak.

Asiago Pepper Steak Fries
serves 4

4 medium Yukon gold potatoes, scrubbed clean (2 1/2-3 inches in diameter at the fattest part)
1 tbsp olive oil
1/2 cup grated Asiago cheese
1 tsp black pepper
sea salt

Preheat oven to 350 degrees.

Cut the potatoes into 8 wedges each. Combine the potatoes, oil, asiago and pepper in a resealable bag and shake well to coat.

Spread the wedges in a single layer on a jelly roll pan that is either topped with nonstick aluminum foil or sprayed with nonstick cooking spray. Lightly sprinkle with salt.

Slide the tray into the oven and cook for 15 minutes. Increase oven temperature to 450 and cook for an additional 10-15 minutes, flipping every five minutes. The steak fries are ready when they are golden brown on the outside.

Remove from oven and sprinkle with salt again. Serve immediately.

Devour.

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