Making Steak Fries: Deep Fryer Method

Steak fries are thicker than regular fries, resulting in a softer, fluffier potato inside and a crispier exterior. To make steak fries, you'll need to prepare your potatoes, heat your oil, and fry the potatoes twice – first at a lower temperature to cook the interior, and then at a higher temperature to crisp the exterior.

Choosing the right potato

The type of potato you choose is critical to achieving the perfect steak fry. A waxy, soggy texture or a hard, crunchy texture can be the result of using the wrong type of potato. Russet Burbank, Maris Piper, or long, slender Yukon Gold potatoes are recommended for steak fries. These potatoes are starchy, which is essential for achieving the ideal crispiness. The starch on the outside of the potato fries and creates a fluffy interior.

When selecting your potatoes, it is important to ensure they are neither too wet nor too dry. A wet potato will have a low solids content, resulting in a waxy texture when fried. On the other hand, a potato that is too dry will become too hard and crunchy. Look for potatoes that are just right—not too moist and not too dry.

Additionally, the size and shape of the potatoes matter. For steak fries, you want long, slender potatoes that can be cut into thick slices or wedges. If you want your fries to be rectangular, look for potatoes that are evenly shaped and square off the rounded corners before cutting.

By choosing the right type of potato and paying attention to its moisture content and shape, you can ensure that your steak fries turn out perfectly crispy on the outside and fluffy on the inside.

Preparing the potatoes

Start by selecting the right type of potatoes. Russet potatoes are ideal for steak fries as they are starchy and will give you the desired texture of a fluffy interior and a crisp exterior. You can also use long, slender Yukon Gold potatoes if you prefer.

Next, scrub the potatoes thoroughly with a stiff brush to remove any dirt. You can also peel them if you wish, although this is optional. Make sure to remove any eyes or bruises from the surface of the potatoes.

Now, cut each potato in half lengthwise. If you want your steak fries to have a rectangular shape, trim off the rounded edges of each half. Place the halves cut-side down and cut them into thick slices, aiming for just under 1/4-inch thickness. Transfer the sliced potatoes to a bowl of cold water as you cut them to prevent browning. Soaking the potatoes in water will help remove excess starch, resulting in crispier fries.

Once you have cut all the potatoes, drain the water and spread the potatoes on kitchen towels. Blot the tops with another towel to remove as much moisture as possible. This step is crucial, as excess moisture can cause sputtering and increase the browning time.

At this point, you can choose to toss the potatoes in cornstarch or potato starch, especially if you plan to batter your steak fries. This step will help the batter adhere better to the potatoes.

Now, you are ready to fry the potatoes. Heat a large pot of oil over medium-high heat to about 325°F to 350°F. Carefully lay the potatoes in the hot oil, stirring gently to prevent sticking. Allow the potatoes to cook for around 5-7 minutes. You are looking to tenderize the potatoes without browning them too much.

Use a knife to test the tenderness of the potatoes. Once they are tender, remove them from the oil and drain them on paper towels.

If you are battering your steak fries, this is when you will coat them in the batter. Make sure the potatoes are dry before dipping them in the batter. Allow any excess batter to drip back into the bowl before carefully adding the battered fries to the hot oil for the final fry.

And there you have it! Perfectly prepared potatoes for your steak fries. Now, you can move on to the next step of frying them to golden, crispy perfection!

Making the batter

To make the batter for your steak fries, you will need the following ingredients:

• All-purpose flour
• Potato starch (or cornstarch)
• Seasoned salt
• Paprika
• Garlic powder
• Cayenne powder
• Ground black pepper
• Club soda

In a mixing bowl, add the dry ingredients: flour, potato starch, seasoned salt, paprika, garlic powder, cayenne powder, and black pepper. Whisk them together vigorously until they are well combined and evenly distributed.

Next, it's time to add the liquid. Pour in the club soda and continue whisking until a smooth, lump-free batter forms. The consistency should be similar to gravy—thick enough to coat the steak fries, but still pourable and loose. If the batter is too thick, add a little extra club soda or water, a tablespoon at a time, until you achieve the right consistency.

Your batter is now ready to use! Remember, it's important to taste as you go, so if you feel it needs a little extra kick, add a pinch more of your chosen spices.

Tips:

• If you don't have club soda, you can use regular water, but club soda will make the batter lighter and ensure your steak fries don't end up too heavy or gummy.
• You can use any type of flour you like, except for very dense varieties like whole wheat.
• If you don't have potato starch, cornstarch will work just fine.

Frying the steak fries

Step 1: Prepare the oil and potatoes

Heat a large vessel of oil in a deep fryer or a heavy-bottomed saucepan to 325°F–350°F. While the oil is heating up, prepare the potatoes by slicing them into thick, evenly-sized fries. If you want your steak fries to be rectangular, slice off the rounded edges of the potatoes. Place the cut potatoes into a bowl of cold water and let them soak for at least 10–15 minutes.

Step 2: Dry the potatoes

Drain the water from the potatoes and lay them out on clean kitchen towels or paper towels. Use another towel to blot the tops of the fries to remove as much moisture as possible. The drier the potatoes are, the better the batter will stick to them.

Step 3: Fry the potatoes at a low temperature

Once the oil has reached the desired temperature, carefully add a few fries to the hot oil, making sure not to overcrowd the pan. Fry the potatoes for around 5–7 minutes, stirring them occasionally to prevent sticking. You are looking for the potatoes to be tender, but not browned.

Step 4: Fry the potatoes at a high temperature

After removing the potatoes from the oil, increase the heat of the oil to 375°F–425°F. Blot the potatoes again with paper towels to remove any excess oil. Once the oil has reached the desired temperature, carefully add the potatoes back into the hot oil. Fry them for another 2–7 minutes, or until they are golden brown and crispy.

Step 5: Season and serve

Remove the fries from the oil and place them on paper towels to drain off any excess oil. Season the fries with salt and pepper, or your desired spices, and serve immediately. Enjoy!

Serving the steak fries

Once your steak fries are cooked, it's important to serve them quickly, as they are best enjoyed fresh and hot.

As soon as you remove the fries from the oil, place them on a wire rack or paper towel-lined plate to drain off any excess oil. This will help keep them crispy.

Season the fries with salt and pepper, or your desired seasoning blend, while they are still hot, so that the seasoning sticks to the fries. You can use any blend of seasonings you like, such as seasoned salt, paprika, garlic powder, cayenne pepper, or ground black pepper. Make sure to add enough seasoning so that you can taste or smell it.

Serve the fries on a platter or a baking sheet to prevent them from getting soggy. If desired, you can also serve them with a variety of condiments, such as ketchup, mayonnaise, aioli, or nacho cheese sauce.

Enjoy your freshly made steak fries!

Frequently asked questions