For quick potato chips that are crisp rather than soggy, the key is to season the potatoes only after they're cooked. Salt draws out water, so pre-salting means the potatoes sweat rather than brown. It's the same idea as deep-frying fries – you don't salt until after they're cooked.
- 125 ml (½ cup) vegetable oil, plus extra for drizzling
- 12 kipfler potatoes, scrubbed and cut into thin wedges
- 8 golden shallots, skin on
- 4 200gm sirloin steaks, at room temperature
- 100 ml port
- 100 ml red wine
- 3 thyme sprigs, plus extra thyme leaves to serve
- 1 garlic clove, bruised
- 250 ml (1 cup) veal or beef stock
- 2 tsp red wine vinegar, or to taste
- Dressed frisée, to serve
- 1Preheat oven to 240°C. Divide oil between two metal oven trays and place in the oven to heat for 5 minutes. Divide potatoes between trays and spread shallots around both trays. Roast shallots until softened (10-12 minutes) and potatoes until crisp and golden (18-20 minutes). Let shallots cool slightly, then halve, remove skins and set aside.
- 2Meanwhile, heat a large frying pan over high heat, drizzle steaks with a little oil, season to taste, then fry, turning occasionally, until browned and cooked to your liking (4-6 minutes for medium-rare). Set aside loosely covered with foil to rest. Deglaze pan with port, add wine, thyme sprigs and garlic and reduce by half (3-4 minutes), add stock and shallots and boil until a thin sauce (6-8 minutes). Remove from heat, stir in vinegar and thyme leaves and season to taste. Slice steaks and serve with sauce, chips and frisée.