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Essentials: Steak Fries

Source of Recipe

From "A Burger to Believe In" by Chris Kronner


Recipe Introduction

"Steak fries are a polarizing genre of fries, perhaps even more polarizing than their crinkle-cut brethren. At their best, they can be an exemplar of potato-ness, simultaneously giving you the best of a both French fries and baked potatoes: a crusty, addictive structure around a soft and meaty interior. At their worst, they are mealy and bland and textureless potato shapes. Fortunately, *these* steak fries are the good version. Even more convenient for those of you who may be averse to bubbling oil, these fries are baked."

List of Ingredients

â—¦ Kosher salt
â—¦ 3 russet potatoes
â—¦ 1 tablespoon neutral oil (such as safflower oil)
â—¦ Freshly ground black pepper


Recipe

Bring a large pot of salted water to a boil over high heat.
Meanwhile, quarter the potatoes lengthwise and then cut each quarter into two or three wedges.

Carefully add the potato wedges to the boiling water, lower the heat to medium, and gently simmer until soft and a fork can easily go through them, 10 to 15 minutes. Using a spider skimmer or other small strainer, remove the fries from the water. Pat dry and let cool.

Preheat the oven to 400° F.
Combine the potato wedges and the oil on a large rimmed baking sheet, toss until evenly coated, and then spread out in a single layer. Bake until golden brown, about 15 minutes. Sprinkle with salt and pepper as desired. Eat immediately.

Serves 3 or 4