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Basque Steak Fries

Gerald Hirigoyen tosses wedges of fried Yukon Gold potatoes with plenty of Piment d'Espelette, a smoky Basque chile powder, to give the crispy potatoes a slightly spicy kick.

Cost: $9

slideshow More Potato Recipes

  • Total Time:
  • Servings: 10

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  • Eight 6-ounce Yukon Gold potatoes, cut into 1-inch-thick steak fries
  • Salt
  • 1 1/2 quarts vegetable oil, for frying
  • Piment d'Espelette or hot paprika


  1. In a pot, cover the potatoes with cold water. Add a large pinch of salt. Bring to a simmer and cook the potatoes until nearly cooked through, 6 minutes. Drain, pat dry and let cool. Wipe out the pot.
  2. In the same pot, heat the oil to 375°. Line a baking sheet with paper towels. Working in batches, fry the potatoes until deeply golden, 7 minutes per batch. Drain the potatoes on the paper towels. Toss the fries with salt and Piment d'Espelette; serve.


The cost of the recipe is based on the amount of each ingredient used.

Contributed By Photo © David Tsay Published January 2009

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