By Tracey
Crispy Steak Fries
from Cook’s Illustrated
Ingredients:
- 4 large russet potatoes, (about 2 1/2 lbs), scrubbed
- 2 quarts canola or peanut oil, for frying
Directions:
To cut the potatoes into wedges: Cut the potatoes in half lengthwise and then cut each of those halves in half lengthwise so you end up with each potato quartered. Slice each quarter into 3 wedges (lengthwise again), so you end up with approximately 3/4-inch thick wedges.
Add the fries to a large bowl and cover them with cold water by at least an inch. Add ice cubes on top to cover. Refrigerate the fries for at least 30 minutes, or for as long as 3 days.
Pour the oil into a large Dutch oven and set the pot over medium-high heat (make sure you use a large pot – the oil will bubble when you add the fries so you need room at the top). Heat the oil until it reaches 325 F on a candy thermometer.
Meanwhile, drain the potatoes then dry them thoroughly with a kitchen towel. When the oil reaches temperature, add the fries a handful at a time until you’ve added them all. (The oil temperature is going to drop quite a bit (as much as 60 degrees) so don’t worry if that happens.) Fry the wedges, stirring frequently with a spider strainer, until they soften and become golden in color, about 10 minutes. Remove the fries from the oil with the strainer and transfer to a paper towel-lined baking sheet. Allow the wedges to rest for at least 10 minutes. (At this point you can leave them at room temp for up to 2 hours, or wrap in paper towels and freeze in a resealable plastic bag for up to a month.)
Heat the oil to 350 F. Add the wedges back to the pot and, stirring frequently, cook for 8-10 minutes, or until browned and crisp. While the potatoes are frying, set a wire rack inside of a baking sheet and line the rack with paper towels. Remove the fries from the oil with the strainer and transfer to the rack. Immediately season to taste with salt and pepper. Serve immediately for the most crisp fries. They soften slightly as they sit, but are still really good.
