Battered Steak Fries

Start by scrubbing your potatoes with a stiff brush, or peel them if you prefer. Make sure to remove any eyes or bruises. Slice each potato in half lengthwise, then place the halves cut side down. If you want rectangular steak fries, trim off the rounded edges (and find another use for those trimmings!). Slice each half into thick slices—just under 1/4″—and transfer them to a bowl of cold water to soak while you finish slicing the rest.

Heat a large pot of oil over medium-high heat until it reaches around 350°F. While the oil heats, make the batter: in a mixing bowl, whisk together the flour, potato starch, seasoned salt, paprika, garlic powder, cayenne, and black pepper until well combined. Pour in the club soda and whisk vigorously until the batter is smooth and lump-free. The consistency should be similar to gravy—thick enough to coat but still pourable.

Lay out a couple of clean kitchen towels or paper towels. Drain the water from your potato slices, then spread them out on the towels to dry. Pat the tops dry with another towel to remove as much moisture as possible. If the batter isn’t sticking well, lightly toss the potatoes in cornstarch or potato starch before dipping them.

Once the oil is at the right temperature, dip a few potato slices into the batter, coating them well. Let the excess batter drip back into the bowl, then carefully add the fries one at a time to the hot oil. Make sure to let each fry sink and rise before adding the next one to prevent them from sticking together. Fry the potatoes until they’re golden brown, crispy, and floating on top of the oil, about 7-11 minutes. Use a chopstick or fork to separate any fries that might stick together during frying.

Once the oil is at the desired temperature, add a few fries to the batter. Toss with tongs to coat them well, then add them one at a time to the oil, making sure to let the excess batter drip back down into the bowl before you add it to the oil. Allow each fry to sink and then rise back up in the oil before you add another one: this will avoid your fries sticking together. Add as many fries to the pan as can fit without bumping into each other too much.

Transfer the fried steak fries to a wire rack to cool slightly while you continue frying the rest. Be sure to let the oil return to 350°F between batches to keep your fries crisp. Serve them fresh and hot! Dassit!