"For many, the sides at a steakhouse are nearly as important as the steak itself, and steak fries are among the favorites of any meat-and-potatoes lover. The secret to steak fries lies in their thick shape and their texture, which strikes the ultimate balance between a soft interior and a crispy exterior. Seasoning, cooking, and providing a dipping sauce for steak fries is an art form in itself, and this recipe manages to hit all the spots using a few handy tricks."
"It starts with the cooking technique. For this recipe, Ksenia Prints of At the Immigrant's Table starts by par-boiling the perfect starchy potatoes. The potatoes are then drained, dried, sliced, and seasoned with a mix of spices and cornstarch, which helps dry out the outside of the fries even further. The fries are then tossed in oil and baked without touching each other at a high heat, thus completing the multi-layered cooking cycle."
Par-boiling starchy potatoes softens the interior while preserving structure. Draining and thoroughly drying the potatoes before slicing helps achieve a crisp exterior. Coating slices with a blend of spices and a dusting of cornstarch draws moisture from the surface and promotes browning. Tossing the fries in oil and arranging them so they do not touch allows high-heat baking to create a golden, shattering crust. Russet, Yukon Gold, or Idaho potatoes deliver the ideal high-starch texture. A smoked paprika aioli of mayonnaise, garlic, lemon juice, smoked paprika, salt, and cayenne provides a smoky, spicy dipping sauce.
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