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~ Superbly-Seasoned Steakhouse-Style Steak-Fries ~

6a0120a8551282970b022ad3814e88200dWould you like fries with that?  If your answer is yes, but you secretly, or not-so-secretly, want to taste more potato with a bit less crunch than you expect in an order of McD's-style shoestrings, or classic 1/2"-thick 3"-4"-long, square-tipped, box-cut, twice-fried French fries: the plump and planky, skin-on-or-off steakhouse-style steak-fry is for you.  Not to be confused with steak-frites, a French dish consisting of a pan-fried rib-eye steak served with classic French fries, steak fries are an all-American term referring to thick-cut fries -- more similar to Britain's wedge-cut chips.

When I was growing up, we adored my dad's round steak fries.

IMG_0253My dad thought outside the box.  If there was an easier way to do a task and still get the ideal end result, he'd find it.  Dad came up with his own time-saving version of steak fries for our family of four and we adored them.  He'd pop a few T-bone steaks in the oven under the broiler, and, while they sizzled away, he would peel and slice four Russet potatoes into 1/2"-thick discs -- FYI: potatoes can be peeled and disced in lots less time than it takes to peel and plank-cut potatoes.    

IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213Into a 14" skillet of 1/2"-deep corn oil the potatoes went.  They fried until light-golden on both sides, 12-14 total minutes.  Once transferred to a paper-towel-lined plate, he seasoned them ASAP with a 1:1 mixture of garlic salt and onion salt.

If the end justifies the means, think outside the box.

IMG_0264The apple-of-my-dad's eye didn't fall far from his steak-fry tree.

IMG_0325Use your own or any seasoning blend -- steak fries play well with almost anything one can conjure up.  If you'd like to add some herby flavor to the oil too, simply place a few whole sprigs of fresh herbs in the oil as it is heating up on the stovetop, then remove the sprigs just before adding the potatoes.  That said, I wasn't lying when I said my steak fries were superbly-seasoned.  Garlic salt and onion salt are sublime -- they go with everything.  As for potatoes, over-time, I've decided Yukon gold potatoes, left unpeeled and cut into 1/2"-thick planks, deliver more flavor and a tenderer texture than the Russet.  My cooking method remains the same as my dad's:  the skillet.

Everybody into the skillet.  Deep-frying requires frying twice, &, oven-roasting takes too long for such a lack-luster result.

IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213Into a 10" skillet of 1/2"-deep corn oil drop two, large, skin-on Gold potatoes, cut to a thickness of approximately 1/2".  Fry until light-golden on all sides, 10-12 minutes, turning/tossing frequently with a spatula and/or fork.  Transfer to a paper-towel-lined plate and lightly-season ASAP with a 1:1 mixture of garlic salt and onion salt.

Would you like steak sauce with your steak fries?

IMG_0337Superbly-Seasones Steakhouse-Style Steak Fries:  Recipe yields instructions to make two types steak-fries (round Russets or planked Yukons), in an appropriately-sized skillet/ 2-4 servings. 

Special Equipment List:  cutting board; chef's knife; appropriately-sized skillet (10" skillet = 2 potatoes, 2 servings.  14" skillet, 4 potatoes, 4 servings); fork and/or spatula; paper towels

IMG_9975 IMG_9977Cook's Note: Great skillet-fried steak fries deserve a great steak -- preferably cooked in a grill-pan.  In my kitchen, that's ~ The Perfect 12-13-Minute, 2"-Thick Grill-Pan Filet ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


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