Saturday, August 3, 2013

Recipe: Steak Fries

Based on a recipe from Cook's Illustrated February 2005. Read the story behind this dish in Sunday, Dinner for Two. Start this recipe about one hour before meal time.

Serves 2.


1 large russet potato (about 10 ounces)
2 quarts peanut oil


  1. Scrub the potato to remove any dirt from the exterior, do not peel.
  2. Cut the potato into 12 wedges each about ¾-inch across on the skin side. (Cut the potato in half lengthwise. Cut each half into thirds lengthwise. Cut each piece in half lengthwise.)
  3. Place the potato wedges in a bowl, cover with water and ice, and refrigerate for at least 30 minutes.
  4. Place the oil in a Dutch oven over medium-low heat and heat to 325°. You should have about 3-inches between the oil and the top of the Dutch oven.
  5. Remove the potatoes from the refrigerator, drain the ice water, and dry them in a clean kitchen towel.
  6. Increase the heat to medium-high and carefully add the potato wedges.
  7. Cook, stirring occasionally, until the potatoes are limp and soft and gold, about 10 minutes.
  8. Transfer the fries to a triple layer of paper towels and let rest for at least 10 minutes.
  9. Heat the oil to 350° and return the fries to the hot oil.
  10. Fry the potatoes, stirring frequently, until medium brown and puffy, about 8 minutes.
  11. Transfer the fries to a triple layer of paper towels, season with salt and pepper, and serve while hot.
Wash the potato and cut into twelve wedges.
Refrigerate the potatoes for at least 30 minutes in the refrigerator.

Cook in hot oil for 10 minutes.
Rest for 10 minutes.

Fry again and brown and fluffy, drain on paper towels, season and serve.

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