he Potatoes

• • Wash Thoroughly: Scrub the potatoes under cold running water to remove any dirt or debris. Pat them dry with paper towels.

• • Peel (Optional): You can peel the potatoes entirely for a classic look, or leave the skin on for a more rustic feel and added nutrients. If leaving the skin on, ensure they are impeccably clean.

• • Cut into Steak Fries: This is crucial for the signature style.

    • • Trim off the ends of each potato.
    • • Cut the potatoes lengthwise into thick slabs, about 1/2 to 3/4 inch (1.3cm to 1.9cm) thick.
    • • Lay each slab flat and cut it lengthwise again into fries, also about 1/2 to 3/4 inch wide. Aim for uniform thickness so they cook evenly. Don’t worry if the lengths vary slightly.

Step 2: The Essential Soak

• • Submerge in Cold Water: Place the cut potato sticks into a large bowl. Cover them completely with cold water.

• • Soak: Let the potatoes soak for at least 30 minutes, or up to 2 hours at room temperature. For longer soaking (up to overnight), refrigerate the bowl.

• • Why Soak? This step is vital! Soaking removes excess surface starch from the potatoes. Excess starch hinders crisping and can make the fries gummy or stick together. Removing it allows the exterior to dehydrate more effectively during cooking, leading to a much crispier result.

Step 3: Drain and Dry THOROUGHLY

• • Drain: Pour the potatoes into a colander and drain the starchy water completely.

• • Rinse Briefly (Optional but Recommended): Give them a quick rinse under cold water to wash away any lingering starch.

• • Dry, Dry, Dry! This is arguably the most critical step for achieving crispiness, especially if baking. Spread the drained potato sticks in a single layer on a clean kitchen towel or several layers of paper towels. Use another towel or more paper towels to pat them down meticulously. You want them as dry as possible. Any surface moisture will turn into steam during cooking, preventing that desired golden-brown crust. Let them air dry for a few minutes if you have time.

Step 4: Season the Fries

• • Transfer to Bowl: Place the thoroughly dried potato sticks into a large, dry bowl.

• • Add Oil (for Baking): If baking, drizzle the 1/4 cup of oil over the potatoes.

• • Add Seasonings: Sprinkle the salt, pepper, and any optional seasonings (paprika, garlic powder, etc.) over the potatoes.

• • Toss to Coat: Gently toss the fries using your hands or tongs until they are evenly coated with the oil (if baking) and seasonings. Ensure every fry gets some love! If deep-frying, you only need to toss with seasonings at this stage; oil comes later. Alternatively, for deep frying, many prefer to season immediately AFTER frying while the fries are still hot.

Step 5: Cooking Method

Choose your preferred method:

Method A: Baking (Healthier Option)

1. 1. Preheat Oven & Pan: Place a large, heavy-duty baking sheet (or two, if necessary, to avoid crowding) into the oven and preheat it to 425°F (220°C). Preheating the pan helps the fries start crisping immediately.

1. 1. Arrange Fries: Carefully remove the hot baking sheet from the oven. Arrange the seasoned potato sticks in a single layer on the sheet. Do NOT overcrowd the pan! Leave space between the fries. Overcrowding traps steam and leads to soggy fries. Use two pans if needed.

1. 1. Bake: Bake for 20 minutes.

1. 1. Flip: Carefully flip the fries using tongs or a spatula. They should be starting to brown on the bottom.

1. 1. Continue Baking: Bake for another 15-25 minutes, or until the fries are golden brown, crispy on the outside, and tender on the inside when pierced with a fork. Cooking time will vary depending on the thickness of your fries and your oven’s quirks.

1. 1. Final Crisp (Optional): For extra crispiness, you can broil them on high for 1-3 minutes at the very end, watching constantly to prevent burning.

Method B: Deep Frying (Classic Restaurant Style – Double Fry Method)

Safety First: Be extremely cautious when working with hot oil. Never leave it unattended. Have a lid or baking soda nearby in case of flare-ups (do NOT use water).

1. 1. Heat Oil for First Fry: Pour the deep-frying oil into a large, heavy-bottomed pot (like a Dutch oven) or a deep fryer. You need at least 3 inches of oil depth. Heat the oil over medium heat to 300°F – 325°F (150°C – 160°C). Use a deep-fry or candy thermometer to monitor the temperature accurately.

1. 1. First Fry (Blanching): Carefully lower about one-third of the potato sticks into the hot oil (work in batches to avoid dropping the oil temperature too much). Fry for 4-6 minutes. The fries should be cooked through and slightly softened but not browned. They will look pale and a bit limp – this is correct.

1. 1. Remove and Drain: Use a spider strainer or slotted spoon to carefully lift the fries from the oil, letting excess oil drip back into the pot. Transfer the blanched fries to a wire rack set over a baking sheet to cool and drain completely. Repeat with the remaining batches of raw potatoes. Let the blanched fries cool for at least 20-30 minutes at room temperature (or you can refrigerate/freeze them at this stage for later finishing).

1. 1. Heat Oil for Second Fry: Increase the oil temperature to 375°F – 400°F (190°C – 200°C). Again, use a thermometer for accuracy.

1. 1. Second Fry (Crisping): Carefully return the cooled, blanched fries to the hotter oil, again working in batches. Fry for another 3-5 minutes, or until they are beautifully golden brown, crispy, and puffed up slightly.

1. 1. Drain and Season: Immediately remove the golden fries from the oil using the spider strainer or slotted spoon. Let excess oil drip off. Transfer them to a large bowl lined with paper towels or directly onto a clean wire rack. If you didn’t season before frying, season them generously with salt and any other desired seasonings NOW, while they are hot, tossing gently to coat.

Step 6: Serve Immediately

Steak fries are best enjoyed fresh and hot! See the “How to Serve” section below for ideas.