Basque Steak Fries
Recipe from Food & Wine

Gerald Hirigoyen tosses wedges of fried Yukon Gold potatoes with plenty of Piment d'Espelette, a smoky Basque chile powder, to give the crispy potatoes a slightly spicy kick.


Basque Steak Fries
David Tsay

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Servings: 10
Prep Time: 50 mins
Total Time: 50 mins
Related Categories: European Cuisine, French Cuisine, French Fried Potatoes, Vegetables
 
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Ingredients
  • 8  6-ounce
    Yukon Gold potatoes, cut into 1-inch-thick steak fries
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    Salt
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  • 1 1/2  quarts
    vegetable oil, for frying
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    Piment d'Espelette or hot paprika
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Directions
1.
In a pot, cover the potatoes with cold water. Add a large pinch of salt. Bring to a simmer and cook the potatoes until nearly cooked through, 6 minutes. Drain, pat dry and let cool. Wipe out the pot.
2.
In the same pot, heat the oil to 375 degrees. Line a baking sheet with paper towels. Working in batches, fry the potatoes until deeply golden, 7 minutes per batch. Drain the potatoes on the paper towels. Toss the fries with salt and Piment d'Espelette; serve.
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