Steak Fries


  • 3 large russet potatoes, cut into 16 wedges
  • 5 cups vegetable oil
  • 1 tablespoon corn starch


  • In a large microwave safe bowl, toss potato wedges with 1/4 cup oil. Cover and cook in microwave at high for approximately 8-12 minutes until completely tender but not falling apart.
  • Carefully remove plastic wrap and spread potatoes out over several layers of paper towels. Pat dry and let cool 10 minutes. Transfer to a large plate. You can hold here for up to 2 hours if you wish.
  • Heat the rest of the oil in a large Dutch oven over high heat until temperature reaches 375F.
  • When oil is ready, add cornstarch and stir to disperse. Add half of potatoes and fry stirring and prodding to keeep them from sticking together, Cook until golden brown. Transfer to baking sheet lined with paper towels. Lightly pat potatoes dry with paper towels.
  • Return oil to 375F and repeat with the remaining potatoes. 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, 1-3 minutes longer. Transfer fries to fresh layers of paper towels, pat dry and season with salt and pepper.


  • Source:
  • "Adapted from "Cook's Country""

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