Not a fan of steak fries. Usually to mushy. My wife makes a nice oven baked semi fries. She uses New Potatoes, cuts them in half places them on a cookie sheet with olive oil cut side down then sprays the rounded skin lightly with butter and sprinkles sea salt on them. Bakes at 425 till the skin side is a bit crispy.
On hating steak fries
- Thread starter UncleEd
- Start date
I tried a bag of Lamb Weston Steak Fries, sold by my local chain supermarket. Big meaty cuts that cook up crisp in my air fryer, and not much different in the oven. Good flavor, crisp exterior, firm centers. Other steak fries brands usually are mushy. I quit using a deep fryer years ago. I like these a lot. I keep a spare bag in the freezer at all times.
JohnHL
SWCA Member
I loves me some taters!
I like to microwave a whole potato (skin on), 2 1/2 minutes per side, slice into 3/8" rounds, and then quickly pan fry in a little oil until lightly browned.
Slightly crispy on the outside.
Soft and creamy on the inside.
Ketchup, mayonnaise, ranch dressing, cheese are all good toppings.
I also enjoy them covered with fried chopped onions and a few fried eggs.
Sunny side up, for me.
John
I like to microwave a whole potato (skin on), 2 1/2 minutes per side, slice into 3/8" rounds, and then quickly pan fry in a little oil until lightly browned.
Slightly crispy on the outside.
Soft and creamy on the inside.
Ketchup, mayonnaise, ranch dressing, cheese are all good toppings.
I also enjoy them covered with fried chopped onions and a few fried eggs.
Sunny side up, for me.
John
Best french fries I ever had were when I was a NATO exchange officer in Brussels. There was a small family-run fries-ony place half-a-block from my apartment. They had a zillion special sauces which I never tried. Finally, my curiosity and my language skills got to the point I asked their secret. They pointed to the fry-laden racks above the friers. They pre-cooked the fries ahead-of-time and placed them in the racks. When a customer ordered, they took down the appropriate amount and threw them in the frier for under a minute. They claimed the double-cooking was the secret. It had the added benefit of quick service even for big orders. BTW, Belgians resent the term french fries, claiming they were invented in Brussels.
Buy a bag of russets and slice them to any size u want. 10 min in air fryer. Shake around and lightly salt. 10 more minutes and boom…… delicious fries and no grease
There is a BBQ joint around the corner from us that cooks theirs that way. About 3/8 inch thick fries with the skin still on. Cooked about 2/3 of the way and set aside to finish when ordered. They were Dad's favorite place to get fries.
we may find out animal fat was healthier than seed oil all along....
Their fries aren't what they once were. I'd say about average now. Of course, McDonald's as a whole has fallen off. And with their prices approaching the upper end of the fast food range, might as well take a step up and go to a local "boutique" burger place. If they're not careful, others are going to catch up, and they won't be the apex predator of the fast food market.
To borrow from Will Rogers—“I never met a fried tater I didn’t like.”
Bumper sticker.
smoothshooter
Member
I detest the little skinny fries that a hamburger chain here has. Same for Steak and Shake fries. You really need something like chop sticks or tweezers to pick them up and eat them, especially if you like to dip them in catsup.
And you invariably end up with a bunch of short broken off ones in the bottom of the dish.
And you invariably end up with a bunch of short broken off ones in the bottom of the dish.
- Joined
- Apr 4, 2006
- Messages
- 19,297
- Reaction score
- 30,211
Go to the Supermarket and buy some Nathan's Famous French Fries in the frozen food isle. You will thank me! There are no better!!
FlyTyinFool
Member
UncleEd,
I do not support removal of free choice.
I like most forms of potato servings, by the way.
I do not support removal of free choice.
I like most forms of potato servings, by the way.
Rusty—I had to abbreviate a bit, but I have a new signature line!
first fry at 300 second at 350-375.
Similar threads
