The Best Crispy Steakhouse Fries Recipe: A Chef Reveals the Big Secret by Chef Gigi
Ever wonder how a steakhouse gets its oven-baked potato wedges so crispy on the outside and fluffy on the inside? While it’s incredibly easy to make these crispy steakhouse potato wedges, it does require some patience.
All you need to make these steakhouse fries is russet potatoes, cooking spray, cooking oil, cornstarch, water, kosher salt and black pepper. Don't substitute the potatoes or cut down the prep time – stick with me on this one. Excess sugar starches and a little bit of food science are involved in this master steakhouse fries recipe. You will be so glad you did!
Serve these crispy potato wedges as a side dish with burgers, steaks, chicken, pork or whatever you like! Use this baked wedge recipe for any steakhouse fries you want to drench in cheese or chili beans. It will keep the fries somewhat crunchy!
Prep Time: 1 1/2 hours to overnight
Cook Time: 20 to 25 minutes
Total Time: 2 hours
- 2 pounds russet potatoes
- cooking spray
- 3 tablespoons cooking oil
- 3 heaping tablespoons cornstarch
- 1 cup water
- kosher salt
- fresh ground black pepper
Here's how to make it:
- Fill a large bowl with a few handfuls of ice and fresh, cool, filtered water. Set aside.
- Wash, peel and cut the potatoes in half lengthwise. Place a flat portion on your cutting board and cut three to four hearty size wedges from each half.
- Place the wedges in the ice water bath for at least an hour or up to overnight. Soaking is a crucial step for the crispiest fries, so don't skip it. It removes excess starch housed in the potato. Otherwise, your efforts will result in mealy, oily and bendable potatoes.
- Spray your baking sheet with nonstick spray. Add the cooking oil on top and tip the baking sheet to spread the oil all around. Set aside.
- Combine the cornstarch with the water. Bring to a boil to activate or heat for a minute in your microwave. Stir every 10 seconds until thick and gelatinous. Cool, so you can handle it with your fingers. Add flavoring of choice. I use salt and pepper.
- Remove the potatoes from the bathwater. Discard the starchy liquid and dry the bowl and the wedges. Once dry, place the potatoes back into the bowl. Toss with the warm cornstarch slurry, (be careful not to burn your hands) and place them on the prepared sheet pan with a minimum of 1/2 inch between each wedge. If you use two sheet pans cook each separately, controlling the steam in the oven.
- Spray a sheet of aluminum foil and cover. Place in a preheated 425-degree F oven for about 10 to 12 minutes. Carefully remove and discard the foil. With a wide metal spatula, carefully turn each wedge over. Salt and pepper and return to the hot oven for an additional 10 to 12 minutes until brown and crispy on all sides. Remove from the pan onto paper towels to remove any excess oil.
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