Steak & Fries, or Steak Fries & Fried Steak, or something clever. 
The recipe below is a pretty standard way of making fries, but today I’m gonna test something new.
I’ll be parboiling the taters in vinegar water (2 tbsp per 1/2 gallon) and 1 tbsp salt for 10 minutes, and letting them cool down before getting to the frying. The water is brought from cold to a boil, then simmer for 10 minutes. Dry on paper towel-lined sheets (shocker I know) and dry for 5 minutes.
2 – step frying as below, but at 350 and 400F
The steak is my usual steak, or I might fry it in 1/2″ of oil just for even more fried goodness!
*edit* I ended up deep frying the steak at 350F for 2 minutes – was perfect.
French Fries
Ingredients
- 2 large Russet potatoes
- 4 cups vegetable oil for frying
- salt to taste
Instructions
- Clean (peeling is optional), and cut the potatoes into strips.
- Let soak in a large bowl of water for 30 minutes.
- Place on paper towels and pat completely dry.
- Bring oil to 275F
- Fry small batches for 3-5 minutes (depending on thickness), occasionally stirring and flipping. (Slotted spoon or something similar is required). Do not let them get to golden brown. A light shade with no browning is what we want.
- Transfer the potatoes to a paper towel-lined sheet. Cool in the refrigerator.
- Bring oil to 350F
- Fry a second time, until golden brown. Approx 3 minutes.
- Blot dry with paper towel, sprinkle salt and serve.
Notes
Each large potato makes 2 servings. Yeah right.
Keep the fries crispy and warm by placing on a cooling rack on top of a baking sheet in the oven at 225F