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Author:
Franco Salzillo
When you order steak in a fancy restaurant or steakhouse, you get these gorgeous wedge fries, always steaming hot, crispy on the outside and nicely tender on the inside. Those are proper steak fries.
Although most restaurants will just deep-fry them in industrial fryers, you can achieve equally tasty potatoes at home, and if you use an air fryer, they’re even better. They’ll be ten times healthier because we’re using just over one tablespoon of cooking oil.
Everyone says potatoes are unhealthy, but researchers suggest potatoes are one of the healthiest root vegetables on the planet; they have all the minerals our bodies need. What’s unhealthy about fries is that we fry them in lots of oil, but that’s not the potato’s fault!
That’s why we’re making restaurant-quality potatoes that are so tasty you won’t even notice they’re healthier than the regular kind.
Let’s start with the stars of the show, russet potatoes, unpeeled. Cutting them into perfect wedges takes a bit of practice, but it’s basically cutting them in half lengthwise and then each half into three wedges. That doesn’t sound so hard, does it?
Then we’re adding a nice selection of seasonings, which are all easy to substitute and optional. I add salt, freshly cracked ground pepper, garlic powder and a hint of paprika for added color and heat.
I’m also letting you in on the famous boil shake & fry method, which I learned from a masterful chef. It renders the fluffiest and crispiest potatoes ever. You’ll find all the details below. I’ll just tell you, you’ve never cooked potatoes this way, and you’ll never cook them any other way. Guaranteed!
Cut the potatoes into wedges, First in half, and each half into 3 wedges.
Boil a pot of water, add the potatoes when the water is boiling, and cook for just 5-8 minutes. We want the core still firm but the outer potato soft.
Drain the water, cover the pot with a lid and shake until the potatoes are slightly fluffy.
Transfer the potatoes to a baking sheet and gently pat dry with a paper towel.
In a mixing bowl, toss the potatoes with the canola oil until coated, then toss with the garlic powder, pepper, salt and paprika.
Set the air fryer to 400° F, and fry for 10 minutes. Shake the basket and fry for another 8-10 minutes until cooked through, golden and crispy.
