Meal No. 3813: Filet and Fries

The central feature last Sunday night at suppertime was a perfectly-cooked filet mignon, thanks to the sous vide and a final searing in a pan on the cooktop. But that wasn't all that made this an excellent meal.

In a whole 'nother era of the Roediger House, I commonly set up the deep fat fryer on a table on the outside of the kitchen and would time the grilling of steaks to coincide with the perfect crisping of that bag of frozen fries from the grocery store. After making a significant change in my diet and eating back in 2018, it is now rare to have fries, and also rare to fry things. My approximation of that terrific meal component was to cut potatoes into fat sticks, shake 'em up with sunflower oil, and season them with plenty of kosher salt before spreading them out on a sheet pan to roast for over an hour. They came out crispy and delicious, and I didn't miss the fry oil at all.