Super-Crisp Steak Fries
Though less finicky than french fries, steak fries involve a fair amount of hot oil and good technique. The microwave plays an important role in our recipe for crispy fries with a light, fluffy interior.
Why This Recipe Works
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.
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