Steak Fries Recipe

Wash and cut

Scrub the russet potatoes thoroughly to remove dirt. Leave the skins on for texture. Trim the ends, then cut each potato in half lengthwise. Place the flat sides down and cut each half into 4–6 long wedges so each wedge is about 1/2–3/4 inch thick (steak fry thickness).

Rinse

Place the cut wedges in a large bowl and rinse under cold running water, tossing, until the water runs mostly clear. This removes surface starch and prevents sticking.

Soak

Fill the bowl with cold water (about 1 liter) and add the ice cubes. Soak the wedges for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes additional starch for crisper fries.

Parboil and dry

Drain the soaked potatoes and transfer to a pot of cold water. Bring to a gentle boil and simmer for 4–6 minutes — just enough to slightly tenderize but not cook through. Drain in a colander and let steam-dry for 5 minutes, then spread on a baking sheet to cool. Pat each wedge dry thoroughly with paper towels; moisture will prevent crisping.

Coat

In a large bowl, combine 2 tsp kosher salt, 1/2 tsp baking soda, 1 tbsp cornstarch, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Add the dried wedges and toss gently until every wedge has a light, even dusting of the mixture. The cornstarch and baking soda help create a crisp, golden crust.

Heat oil

Pour about 1 liter of vegetable oil into a heavy, deep pot or fryer. Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of potato — it should bubble steadily but not aggressively.

First fry (blanch)

Working in batches to avoid crowding, fry the coated wedges at 325°F (160°C) for 4–5 minutes until they are cooked through but pale and not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let rest for 10–15 minutes; this stage finishes cooking the interior.

Increase heat

Raise the oil temperature to 375°F (190°C). Allow the oil to come to temperature between batches so the fries crisp quickly.

Second fry (crisp)

Fry the wedges in batches at 375°F (190°C) for 2–3 minutes, turning as needed, until deeply golden-brown and crisp on the outside. Remove to a wire rack or paper towel-lined tray to drain briefly.

Finish and season

While the fries are hot, toss or drizzle with 1 tablespoon melted unsalted butter and sprinkle with additional 1/2 tsp finishing salt (or to taste). Toss gently to coat. If using, sprinkle with 1 tablespoon chopped fresh parsley for color and fresh flavor.

Serve

Serve immediately while hot and crisp. Offer ketchup, aioli, or your preferred dipping sauces alongside.