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The best, most crispy fries are always cooked in two stages at 2 different temperatures. Plan to have the first stage of cooking completed and then do the final crisp cooking of the frites as your steaks rest.
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Wash or peel your potatoes and cut them into fries. The size of the fries is up to you but shoestring size, about ¼ inch square (6-7 malways maximizes the crispy flavour that complements the steak.
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Hold the fries in room temperature or lukewarm water until ready to fry. Lay them out on layers of paper towels and pat dry with additional paper towels before frying.
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Wash or peel your potatoes and cut them into fries. The size of the fries is up to you but shoestring size, about ¼ inch square (6-7 malways maximizes the crispy flavour that complements the steak. Hold the fries in room temperature or lukewarm water until ready to fry. Lay them out on layers of paper towels and pat dry with additional paper towels before frying.
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Add the canola oil to the deep fryer and bring it to 350 degrees Fry the potato sticks until just beginning to crisp but not brown.; about 6-8 minutes for shoestring fries.
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Remove from oil and drain on paper towels. These fries will likely go limp as they cool. This is perfectly normal. They will re-crisp in the second fry. Turn off the deep fryer until ready to fry again.
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In the last few minutes of cooking time on your steaks, bring the oil up to 375 degrees F in the deep fryer. This way, you will be ready to do the final fry on the frites as the steaks rest.
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Fry for an additional 6-8 minutes or until the fries begin to turn a light golden brown and become quite crispy. Remove from oil and toss with a pinch of kosher salt to season them before serving with the steak, gravy and some buttered green beans if you like.