• 4 medium starchy potatoes, cut into 10 wedges
• 2 tablespoons extra virgin olive oil (EVOO)
• Steak seasoning or coarse salt and pepper
• 3 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons grainy mustard
• 2 tablespoons Worcestershire sauce
• 2 cups chicken stock

Pre-heat the oven to 450°F.

Drizzle the potatoes with the EVOO and the seasoning blend or salt and pepper. Arrange the potatoes on a baking sheet. Bake for 40-45 minutes, turning the pan and flipping the potatoes over halfway though cooking time.

Heat a medium pot over medium to medium-high heat. Melt the butter, then whisk in the flour and cook for 30-60 seconds. Whisk in the mustard, Worcestershire sauce and stock. Let the gravy thicken for a couple of minutes so that it coats the back of a spoon. Pour the gravy into small individual cups and serve with the fries alongside for dipping.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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