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.
Servings:
10
Prep Time:
50 mins
Total Time:
50 mins
Ingredients
-
8 6-ounceYukon Gold potatoes, cut into 1-inch-thick steak friessee savings
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Saltsee savings
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1 1/2 quartsvegetable oil, for fryingsee savings
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Piment d'Espelette or hot paprikasee savings
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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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