Steak Fries, are really just big fries right? Pretty much…with the exception that my wife likes a steak fry a whole lot more than a standard fry. In fact, as fries gets thinner, her smile successively turns around, into an sad little frown. As a husband and cook who knows what’s good for me, that means, when I’m in the mood for fries…I’m really in the mood for Steak Fries. In this recipe video, I show you how to make them…and I’ll actually admit they are a bit different than the standard fry. The thickeness generally means a softer, fluffier potato on the inside, and more body in general. If that’s what you’re looking for, then this is the video for you. Hope you enjoy them!!
Recipe Overview and Keys to Success
To make the best steak fries, make sure you pay attention to the following:
- If you use a pot as your deep fryer, like I do, just know the key safety issue. You should only fill it half way up with oil to prevent any overflows which could catch fire. It would also certainly help to have a thermometer to gage the heat of the oil.
- I think you need to fry the potato twice. First at low temp so that the whole fry cooks through, and then at high temperature to get the outside crisp.
- Once the fries are cooked, it’s important to serve them quickly, within a few minutes, because they don’t get better with age. Make sure to season them with salt and pepper right away
RECIPE FOR STEAK FRIES
Ingredients for Steak Fries (for 2)
- 2 russet potatoes
- 1/2 gallon of oil for frying (I generally use vegetable oil, but others (not olive oil) work well too)
- Salt for seasoning
Making Steak Fries
- Julienne the two potatoes into large matchsticks that are about 1 inch each side
- Put the cut potatoes into a bowl of cold water, and let them soak for at least 15 minutes; but you can do this ahead and allow them to sit for a few hours. Change the water a couple times
- Heat the oil in your pot (filling no more than halt way up the side) to about 325 degrees
- Carefully and thoroughly, drain and dry off the potatoes
- Lay them into the hot oil, and stir gently to prevent sticking
- Allow the potatoes to cook for 7 – 9 minutes. You’re not looking for the outside to brown, but rather the potato to get cooked, and become tender.
- Use a knife to begin testing tenderness at the 5 or 6 minute mark, and when tender remove to paper towels to drain. Note you can also do this step up to an hour ahead of time
- Heat the oil to 425 degrees
- Lay the once cooked potatoes back into the oil, and allow them to fry until golden brown and crispy on the edges – probably 5 – 7 minutes
- Remove the fries from the oil, season with salt and serve
Wine Recommendation: If you really just in the mood for Fries, and that’s all your having….I saw grab a beer.