📝 About This Recipe
Elevate the humble potato with these thick-cut steak fries that boast a shatteringly crisp exterior and a fluffy, pillow-like center. By utilizing the air fryer, we achieve that classic pub-style decadence with a fraction of the oil, seasoned with a sophisticated blend of smoked paprika and fresh aromatics. These are not just a side dish; they are a masterclass in texture and bold, savory flavor that will redefine your expectations of home-cooked fries.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (scrubbed clean, skins left on)
- 4-6 cups Ice Water (for soaking)
The Seasoning Blend
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (crushed between palms)
The Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 3 tablespoons Parmigiano-Reggiano (finely grated)
- 1 clove Garlic (microplaned or very finely minced)
👨🍳 Instructions
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1
Slice your scrubbed potatoes lengthwise into 1/2-inch thick planks. Slice each plank into 1/2-inch wide wedges to create the classic 'steak fry' shape.
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2
Place the cut potatoes into a large bowl and cover with ice-cold water. Let them soak for at least 30 minutes; this removes excess starch and ensures maximum crispiness.
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3
Drain the potatoes and lay them out on a clean kitchen towel. Pat them thoroughly dry—moisture is the enemy of a crisp fry.
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4
Preheat your air fryer to 380°F (193°C) for at least 5 minutes to ensure a hot cooking environment.
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5
In a clean, dry bowl, whisk together the avocado oil, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and dried oregano.
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6
Add the dried potatoes to the bowl with the oil mixture and toss vigorously until every wedge is evenly coated in the spice blend.
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7
Place the potatoes in the air fryer basket in a single layer. Do not overcrowd; if necessary, cook in two batches to allow for proper air circulation.
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8
Air fry at 380°F for 15 minutes. At the halfway point (around 7-8 minutes), remove the basket and give it a firm shake to redistribute the fries.
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9
Increase the temperature to 400°F (204°C) and cook for an additional 8-10 minutes. Watch for a deep golden-brown color and slightly blistered edges.
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10
While the fries finish, combine the finely grated parmesan, fresh parsley, and minced garlic in a small ramekin.
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11
Once the fries are done, transfer them immediately to a large metal bowl while they are still piping hot.
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12
Toss the hot fries with the parmesan and garlic herb mixture. The residual heat will slightly melt the cheese and mellow the raw garlic bite.
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13
Taste and add a final pinch of kosher salt if desired. Serve immediately while the centers are still creamy and the outsides are crunchy.
💡 Chef's Tips
Always use Russet potatoes for steak fries because their high starch content yields the best fluffy interior. Don't skip the soak; the 30-minute cold bath is the secret to preventing the fries from becoming limp or gummy. If your air fryer has a tray rather than a basket, flip the fries individually with tongs for the most even browning. Avoid using olive oil if possible; avocado or grapeseed oil handles the high heat of the air fryer better without smoking. For an extra crunch, you can toss the oiled potatoes in 1 tablespoon of cornstarch before air frying.
🍽️ Serving Suggestions
Pair with a classic Medium-Rare Ribeye steak and a side of peppercorn sauce. Serve alongside a spicy chipotle aioli or a truffled mayonnaise for dipping. Accompany with a crisp, cold Pilsner or a robust Cabernet Sauvignon to cut through the salt. Use as a base for 'Loaded Fries' by adding sharp cheddar, bacon bits, and chives. Great as a side for a gourmet Wagyu beef burger with caramelized onions.