Steak Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Leave the skins on for texture. Trim the ends and cut each potato lengthwise into 3/4- to 1-inch thick wedges (steak-fry size). Aim for uniform size so they cook evenly.

Soak

Place the cut fries into a large bowl and cover with cold water (about 6 cups). Soak at least 30 minutes and up to 2 hours to remove surface starch. For best texture, soak for 1–2 hours. Optionally add ice to keep them cold during a long soak.

Dry thoroughly

Drain the soaking water and spread the fries on a clean kitchen towel or paper towels. Pat them completely dry — moisture will cause oil splatter and prevent crisping. Let them air-dry 10–15 minutes if needed.

Combine dry seasoning

In a small bowl combine kosher salt (reserve about 1/2 tsp for finishing if desired), baking powder, black pepper, garlic powder, and paprika. The baking powder helps create an extra-crispy exterior without altering flavor.

Lightly toss fries

Put the dried fries into a large bowl. Sprinkle the seasoning mixture over the fries and toss gently to distribute evenly. The amount of seasoning here is moderate — you will adjust final salt after frying.

Heat oil

Pour about 1 liter of neutral oil into a deep heavy pot or Dutch oven leaving 3–4 inches headspace. Clip a deep-fry thermometer to the side. Heat the oil to 325°F (163°C) for the first fry.

First fry (blanch)

Working in batches (do not overcrowd), carefully add fries and fry for 4–6 minutes until they are pale, softened, and just starting to take a little color at the edges. Maintain oil temperature around 300–325°F (149–163°C). Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain; keep warm in a 200°F (93°C) oven if desired.

Increase heat

Raise the oil temperature to 375–400°F (190–204°C) for the second fry to crisp the exterior.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry 2–4 minutes until deep golden brown and crispy on the outside. Maintain oil temperature at 375–400°F (190–204°C). Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Season and serve

While hot, sprinkle the fries with flaky finishing salt (or the reserved kosher salt) and toss with chopped parsley if using. Taste and add additional pepper if desired. Serve immediately for best texture.