Steak fries are thick, skin-on potato wedges, typically double-fried so the inside turns fluffy while the outside goes deeply crisp, a hearty American side traditionally served alongside grilled or pan-fried steak. Their bulk means they need a careful two-stage cooking process to cook through without burning on the outside.
Steak fries are thick, skin-on potato wedges, typically double-fried so the inside turns fluffy while the outside goes deeply crisp, a hearty American side traditionally served alongside grilled or pan-fried steak. Their bulk means they need a careful two-stage cooking process to cook through without burning on the outside.
Steak fries are thick, skin-on potato wedges, typically double-fried so the inside turns fluffy while the outside goes deeply crisp, a hearty American side traditionally served alongside grilled or pan-fried steak. Their bulk means they need a careful two-stage cooking process to cook through without burning on the outside.
Steak fries are thick, skin-on potato wedges, typically double-fried so the inside turns fluffy while the outside goes deeply crisp, a hearty American side traditionally served alongside grilled or pan-fried steak. Their bulk means they need a careful two-stage cooking process to cook through without burning on the outside.
Steak fries are thick, skin-on potato wedges, typically double-fried so the inside turns fluffy while the outside goes deeply crisp, a hearty American side traditionally served alongside grilled or pan-fried steak. Their bulk means they need a careful two-stage cooking process to cook through without burning on the outside.
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