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Super-Crisp Steak Fries

From

April​/May 2005

Super-Crisp Steak Fries

For our Super-Crisp Steak Fries, we chose russet potatoes to ensure the lightest texture. We used uniformly shaped potatoes for the most even cooking—wedges of mixed sizes will cook unevenly, and some may burn. To make sure that the interior of each wedge was fluffy and tender, we microwaved the wedges to partially cook them before frying. Adding a little cornstarch directly to the frying oil lent the potato wedges the crispest texture and best coloring. Cooking the Super-Crisp Steak Fries in batches prevented the temperature of the oil from dropping too much—if the oil cooled, the potatoes absorbed the oil and turned limp.

Serves 4 to 6

Do not let the potatoes cool completely on paper towels in step 1; they may stick. Keeping the oil at the correct temperature is essential for producing crisp fries. Use a deep-fry thermometer to check the temperature of the oil before you add the potatoes.

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