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Crispy potatoes, spicy horseradish and creamy-tangy homemade aioli. Was there some talk of steak?

Award-winning chefs Greg Denton and Gabrielle Quiñónez Denton are the chef-owners of the much-beloved Ox Restaurant in Portland, Oregon. With a focus on the live-fire and asador cooking traditions of Central and South America, their new cookbook, Around the Fire, is a must-have for grillmasters of any level or walk of life. 

It would just be wrong to serve steak at a restaurant without a potato and some horseradish to go with it. Of all the delicious potato preparations out there, we wanted something that was crispy on the outside and creamy and pillowy on the inside, reminiscent of a steak fry.

Roasting the potatoes before frying them achieves this crispy-soft harmony beautifully. You can do the roasting a day in advance and make the aïoli 2 or 3 days in advance. Come serving time, the potatoes take just 4 to 5 minutes to fry.

Reprinted with permission from Around the Fire