Steak fries are just a more delicious way to cook the fries and they are bigger than the average fries so the center really tastes really nice and delicious. You will still get the outside crust the way most of us want them and they will be wonderful. To begin cut the potatoes planks for the fries about an inch thick in the middle then cut the planks down to make French fries.

Do the same for the number of potatoes you have. Put the cut potatoes into a bowl of cold water, and let them soak for at least 15 minutes to reduce a lot of starch; you can do this ahead and allow them to sit for a few hours also change the water a couple of times. Heat the oil in your pot (filling no more than halfway up the side) to about 325 degrees.

Carefully and thoroughly, drain and dry off the potatoes on a clean tea towel. Lay them gently into the hot oil, and stir gently to prevent sticking. Allow the potatoes to cook for 7 – 9 minutes.  You’re not looking for the outside to brown, but rather the potato to get cooked, and become tender. Use a knife to begin testing tenderness at the 5 or 6-minute mark, and when tender removes to paper towels to drain.

After 7 minutes put them on the paper towel to drain and cook the next batch. Note you can also do this step up to an hour ahead of time. Heat the oil to 400 degrees. Lay the once cooked potatoes back into the oil, and allow them to fry until golden brown and crispy on the edges – probably 5 – 7 minutes. Remove the fries from the oil into a bowl and immediately season them with salt and serve with a burger, steak or sandwich and enjoy.

Ingredients;

  • 2 russet potatoes
  • 1/2 gallon of oil for frying
  • Salt for seasoning

Instructions;

  1. Julienne the two potatoes into large matchsticks that are about 1 inch each side
  2. Put the cut potatoes into a bowl of cold water, and let them soak for at least 15 minutes, but you can do this ahead and allow them to sit for a few hours. Change the water a couple of times
  3. Heat the oil in your pot (filling no more than halfway up the side) to about 325 degrees
  4. Carefully and thoroughly, drain and dry off the potatoes
  5. Lay them into the hot oil, and stir gently to prevent sticking
  6. Allow the potatoes to cook for 7 – 9 minutes. You’re not looking for the outside to brown, but rather the potato to get cooked, and become tender.
  7. Use a knife to begin testing tenderness at the 5 or 6-minute mark, and when tender removes to paper towels to drain. Note you can also do this step up to an hour ahead of time
  8. Heat the oil to 425 degrees
  9. Lay the once cooked potatoes back into the oil, and allow them to fry until golden brown and crispy on the edges – probably 5 – 7 minutes
  10. Remove the fries from the oil, season with salt and serve