Although I usually refer to this dish as "steak-frites," it is neither steak nor are the potatoes fries. The dish instead is a grilled chicken dish with roasted rosemary potatoes. I love it, and I hope you do, too. This dish serves two people.
Ingredients
Chicken
1/2 lb chicken breast
1 teaspoon cajun pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 small lime
Potatoes (all spices are to taste, these are approximations)
1 large russet potato or two small ones
1 tablespoon olive oil
1/4 teaspoon cajun spices
1/2 teaspoon white pepper
3/4 teaspoon garlic salt
2 tablespoons rosemary
Directions
Wash the potatoes. Then slice them into 1/8 of an inch thick slices. If you are using a softer potato than russets (yukon golds are quite tastey), you'll need to slice them thicker so the potatoes will hold together.
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