Steakhouse Steak Fries
Make thick-cut steakhouse fries with crisp golden exteriors and fluffy potato centers using a restaurant-style double-fry technique.
Ingredients
- 2 lb lb Russet potatoes, about 900 g
- enough for 3 inches depth cups Neutral high-heat frying oil
- to taste pinch Kosher salt
- to taste pinch Freshly ground black pepper (optional)
Instructions
- Cut each potato into thick wedges or approximately 1/2-inch thick fries.
- Place cut potatoes in cold water and soak for at least 30 minutes to remove surface starch.
- Drain thoroughly and pat completely dry.
- FIRST FRY: Heat oil to 325°F (163°C).
- Fry in batches for approximately 7 to 10 minutes until tender and pale. The thick cut requires a longer first fry than standard fries.
- Remove to a wire rack and cool for 20 to 30 minutes.
- SECOND FRY: Increase oil temperature to 375°F (190°C).
- Return cooled fries to the oil and fry for approximately 3 to 5 minutes until deeply golden and crisp.
- Remove to a wire rack and season immediately with kosher salt.
- Serve immediately with black pepper if desired.
Chef's Notes
The center should be: substantial, dry-fluffy, and potato-forward. The outside should be: firm, deeply golden, and crisp. Do not turn these into thin standard French fries. The thickness is the point. Because the cut is thicker, the first fry takes longer than standard fries — be patient. The potato must be fully cooked through before the second fry. SCALER NOTE: At 1.5x and 2x, increase the NUMBER OF BATCHES. Thick steak fries especially need room to fry properly. FRYING SAFETY: - Use a deep heavy pot with ample headspace. - Do not fill the pot excessively with oil (maximum halfway). - Dry potatoes thoroughly before frying. Never add wet potatoes to hot oil. - Use a thermometer to monitor oil temperature. - Do not leave frying oil unattended. - Do not overcrowd the pot. Fry in batches. - Never use water to extinguish an oil fire. Keep a lid nearby to smother flames. WHY RESTAURANT FRIES GET CRISPY: The secret is not a single trick but a combination of techniques that most home cooks skip: 1. SURFACE STARCH REMOVAL: Soaking cut potatoes in cold water draws out surface starch. Excess starch burns and turns gummy instead of crisp. 2. MOISTURE CONTROL: Potatoes are approximately 80% water. Water and hot oil are a dangerous combination. Thorough drying is both a safety and a crispness step. 3. OIL TEMPERATURE: Restaurant fries use two different oil temperatures. The first, lower-temperature fry cooks the potato interior. The second, hotter fry rapidly dehydrates and browns the exterior. 4. BATCH SIZE: Overcrowding drops oil temperature dramatically. Cold oil produces greasy, limp fries. Fry in small batches. 5. COOLING BETWEEN FRIES: The cooling stage lets the exterior lose additional moisture and firms the structure before the high-temperature finishing fry. This is not optional filler — it is the core of the technique. 6. ROUGHING THE SURFACE (for home fries): Parboiling with a small amount of baking soda softens the potato exterior. Shaking the drained potatoes creates a rough, starchy coating that fries into an exceptionally crunchy crust.