Recipes Basque Steak Fries Be the first to rate & review! 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: $9More Potato Recipes By Gerald Hirigoyen Gerald Hirigoyen Won Best New Chef at: Fringale, San Francisco Food & Wine's Editorial Guidelines Updated on July 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Tsay Total Time: 50 mins Yield: 10 Ingredients 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 Directions 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. 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. Notes The cost of the recipe is based on the amount of each ingredient used. Rate it Print