I am totally loving on my Lodge cast iron griddle right now. It’s pretty awesome for steaks and other things you would otherwise do outside. If you’ve got good ventilation, it’s likely you won’t notice the smoke from the char, but I absolutely love it and well a kitchen is supposed to smell like good food.
But what is a great steak with out it’s partner in crime, fries? The technique is simple, but the key to success here is in the seasoning. Don’t be afraid to season!
Preheat the oven to 400 degrees. Make a rub of coarse salt, pepper, paprika, garlic powder, onion powder, rosemary, parsley, and even cumin, about 1 teaspoon of each depending on your taste preferences.
Scrub 2-4 potatoes well and cut 2-4 length-wise into wedges, approximately 1/8th if you’re into precision, leaving the skins on. Four potatoes will make enough fries for six people, but I like them for breakfast the next day so I make the four potatoes despite us only being two people and a small dog. Coat the potatoes with olive or vegetable oil and the spice rub, gently mixing with your hands.
Spread the potatoes in a single layer cut-side down. Bake for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside.