Thick Cut Steak Fries

Thick Cut Steak Fries


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We're about to blow your minds (and hearts and stomachs) with these incredible french fries! The trick is cooking them in a hot brine before frying them for extra flavor and fluffiness.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 tablespoon salt
  • 1/2 tablespoon corn syrup
  • 3 large russet potatoes
  • 1/2 teaspoon baking powder
  • boiling hot water, about 4 cups
  • vegetable oil, for frying

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Scrub your potatoes and cut them into thick slices. Create a brine by whisking the corn syrup, baking powder, and salt into the hot water. Place the potato slices into plastic zip bags and pour in an equal weight of the brine. Seal and cook sous vide for 25 minutes. Then drain the water and leave the fries on a wire rack. Do not let them touch each other while cooling.

Heat the oil in a deep fryer to 375 degrees. Fry the potatoes for eight to 10 minutes minutes and then drain on the cooling rack. season with salt and pepper and serve after 1-2 minutes of cooling. Enjoy with your favorite dipping sauces.

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