If you ever want to give you arteries a run for their money, then try out making cheese fries with steak fries. This also works really well with sweet potatoes too, just in case you decide to branch out in your steak fry-making endeavors.ĭoes anybody know the steak fries nutrition facts? Specifically, how many calories there are in steak fries? I heard that a restaurant is serving bottomless steak fries, and I was wondering exactly how unhealthy that was. While they're in the oven, turn the fries once or twice until they're crispy on each side. Just cut the potatoes like you would if you were deep frying them, then pop them in the oven covered with a little olive oil and salt. The trick to making good home made steak fries that won't kill you with grease are to make them in the oven. I'm pretty sure the term was originally Frenched fries referring the the cut (Frenched, Julienned, etc.) and then was shortened to French fries. Considering that that would be conditional on the steak being cooked first, though, I could see how that wouldn't work. I thought steak fries got their name because they were fried in the rendered fat from a steak. For a lower-fat version, they can be baked for around 20 minutes instead. These strips are then just deep fried, dried, and deep fried again until golden. Usually steak fries have the skins removed before slicing, but they can be left on to create what are called potato wedges in the United States. To begin with, a potato is cut in half, and this half potato is then cut along its length into strips to create long, thick wedges. Making steak fries is quite easy, but to make traditional steak fries requires a deep fryer. These fries are normally deep fried twice, as well, but because of their high volume to low surface area, a comparable amount of food is quite a bit less fatty than if shoestring fries are eaten.
They are not as crunchy on the outside as shoestring fries, and are quite fluffy on the inside, almost like a baked potato.
To make traditional steak fries requires a deep fryer.īecause steak fries are quite a bit thicker than shoestring fries, at around half an inch (1 cm) thick, they have a considerably different texture.
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