- 3 tablespoons extra-virgin olive oil, divided
- 4 large Yukon Gold potatoes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- Slices of roast beef
Spicy Mustard Sauce:
- 1 1/2 teaspoons prepared horseradish
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon country-style Dijon mustard
- 1 tablespoon cider vinegar
- Salt and pepper, to taste
Cook a bottom round or sirloin tip roast (for a juicy recipe, see our September 2020 issue) or use thick deli slices. Whisk mustard sauce ingredients together in a small bowl. Refrigerate at least two hours before serving so flavors can blend.
Place oven rack in the lower third of your oven and preheat to 450 degrees. Coat a rimmed baking sheet with 1 1/2 tablespoons olive oil; set aside. Peel potatoes and slice into 1/4-inch-wide sticks. Place in a large bowl and add hot water so it covers potatoes by at least 1 inch; let sit 10 minutes. Drain and pat dry on towels as much as possible. Rinse and dry bowl the potatoes soaked in and return potatoes to bowl.
Drizzle with remaining 1 1/2 tablespoons olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread a single layer on baking sheet and bake 15-20 minutes until golden underneath. Remove from oven and turn fries over with a large spatula. Bake 5-10 more minutes until fries are as golden and crisp as you like. Wrap in slices of roast beef and secure with toothpicks. Serve with spicy mustard sauce for dipping. Makes 4-6 servings.