Super-Crisp Steak Fries

By Joschef

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.

Ingredients

• 3 large russet potatoes, each one scrubbed and cut into 16 wedges
• 5 cups peanut oil or vegetable oil
• 1 tablespoon cornstarch
• Salt and pepper

Preparation

Step 1

1. 1. In large microwave-proof bowl, toss potato wedges with 1/4 cup oil. Cover bowl tightly with plastic wrap and microwave on high until potatoes are completely tender but not falling apart, 8 to 12 minutes, tossing them (without removing the plastic) halfway through cooking time. (Microwave times vary, so check potatoes for doneness at 6 minutes.) Carefully remove plastic wrap (beware of steam) and drain. Gently spread potatoes out over several layers of paper towels. Pat dry and let cool 10 minutes. Gently peel potatoes from paper towels and transfer to large plate. (Potatoes can be held at room temperature for up to 2 hours.)
2. Heat remaining 4 3/4 cups oil (it should measure about 1 inch deep) in large Dutch oven or other wide, deep pot over high heat to 375 degrees.
3. When oil is ready, add cornstarch and stir to disperse. Add half of potatoes and fry, stirring and prodding to keep them from sticking together, until golden brown, 5 to 6 minutes. Remove fries from oil using slotted spoon or wire spider and transfer to baking sheet lined with paper towels. Lightly pat potatoes dry with paper towels. Return oil to 375 degrees and repeat with remaining potato wedges. When second batch is golden brown, return first batch to pot and continue to fry until all potatoes are deeply golden with dark brown edges, 1 to 3 minutes longer. Transfer fries to fresh layers of paper towels, pat dry, and season with salt and pepper (or one of the flavored salts--see related recipes) to taste. Serve.