Make this easy steak fries recipe at home! These crispy baked potato wedges are golden on the outside, fluffy inside, and perfect for dipping.
Craving thick, fluffy fries? Turns out, making homemade steak fries in the oven is completely doable! These baked steak fries have become a go-to side dish for everything from chicken to salmon to vegetarian mains. My family loves them with this honey mustard dipping sauce.
Steak fries are thick wedge-cut fries that are baked or fried with the skin on, with a larger, fluffier potato filling versus normal French fries. The traditional steak fry you’ll find in a restaurant is deep fried, but these are easy to make at home baked in an oven!
Why You’ll Love This Steak Fries Recipe
- Baked, not fried: No need for a deep fryer or dealing with hot oil. These steak fries get perfectly crispy in the oven using just a couple tablespoons of olive oil.
- Simple ingredients: Just russet potatoes and pantry staples like garlic powder, paprika, and kosher salt. Nothing fancy required.
- Kid-friendly: My family devours these every single time. They’re substantial enough to satisfy hearty appetites but still feel like a treat.
- Perfect for dipping: The thick wedge shape makes them ideal for scooping up honey mustard, aioli, or homemade ketchup.
The Best Potato to Use
Here are a few things to look for when you’re buying the potatoes for steak fries:
- Use russet potatoes. Russet potatoes are the best potato for steak fries, since they make the a light fluffy texture on the interior. You can use Yukon golds in a pinch, but they have a denser, creamier texture: I prefer them in Parmesan Potato Wedges.
- Use medium to large potatoes. I like using medium potatoes because they make smaller wedges, and you get more out of each potato. Large potatoes work but they make very long wedges.
- When shopping, look for potatoes without blemishes. You can’t cut off blemishes and dark spots of the potato or it takes out a big chunk of the wedge. Try to find potatoes with an unmarked exterior.
Should you soak the cut potatoes? Soaking in cold water for 30 minutes is optional, but can help you get even crispier fries (which is what I do in my baked French fries method). Just make sure to pat them completely dry before tossing with oil and seasonings: wet potatoes won’t crisp up properly.
How to Make Perfect Steak Fries
Here’s my step-by-step method for how to make steak fries that turn out crispy and golden every single time (or jump to the recipe below):
Cut the Potatoes
The most important skill you’ll need is how to cut potatoes into wedges. It might seem easy until you’re staring at that potato trying to think about where to start (which is always my problem). Here’s what to do:
- Slice in half lengthwise. Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.
- Slice into quarters. Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.
- Slice into wedges. Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato!
Season Generously
Drizzle the wedges with olive oil (you can also use avocado oil), then add your seasonings. I use a simple blend of garlic powder, onion powder, paprika, and black pepper, plus kosher salt.
For variety, you can swap the basic seasonings for Cajun seasoning or Old Bay seasoning for bolder flavor. I’ve even made these with Parmesan cheese sprinkled on during the last few minutes of cook time.
Bake and Serve
Bake the wedges at 425°F: high heat is essential for crispy fries. Line one or two baking sheets with parchment paper and arrange the wedges in a single layer. Don’t use a a non-stick silicone mat: I’ve found it doesn’t allow proper crisping.
Bake for 20 minutes, then remove from the oven and flip each wedge with a fork. Return to the oven and bake for another 15-20 minutes until the steak fries are golden brown.
Tips for Crispy, Golden Fries
Follow these tips for the best texture and flavor:
- Use parchment paper, not cooking spray or silicone mats. Parchment allows better air circulation underneath the fries.
- Don’t crowd the pan. Space wedges in a single layer with room between each one, otherwise the fries will steam and become soggy.
- Use fine sea salt or kosher salt. Fine salt distributes more evenly, though kosher works too: just expect some to fall off onto the baking sheet.
- Crank up the heat. A preheated oven at 425°F is crucial. Lower temperatures won’t give you crispy exteriors.
Serving Suggestions
Classic pairings: Serve alongside burgers, salmon steak, grilled chicken, or any protein that needs a hearty side.
Dipping sauces: Set out a variety of sauces: honey mustard, classic aioli, sour cream sauce, or homemade ketchup.
Loaded fries: Top these steak fries with cheese, bacon, and sour cream for an indulgent appetizer. Or go full chili cheese fries or cheese fries for game day.
Seasoning variations: Mix up the flavors by trying garlic fries seasoning, Cajun fries seasoning, truffle fries seasoning, or adding grated Parmesan cheese in the last few minutes of baking.
Storage & Reheating
Steak fries are best enjoyed hot and fresh from the oven. But leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 400°F for about 10 minutes. The air fryer also works great: air fry for a few minutes at 375°F.
Dietary Notes
This steak fries recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Soaking cut potatoes in cold water for 30 minutes before baking is optional but recommended if you want extra crispy fries. The cold water removes excess starch from the potato’s surface, which makes for better crisping. Just remember to pat the potatoes completely dry before tossing with oil.
Use high heat (425°F), space them properly on the baking sheet (arrange in a single layer without touching), and flip halfway through the cook time. Make sure potatoes are completely dry before tossing with oil, use parchment paper instead of a silicone mat, and don’t overcrowd the pan.
Absolutely! Preheat your air fryer to 400°F. Toss cut potato wedges with olive oil and seasonings, then arrange in a single layer in the air fryer basket (you’ll likely need to work in batches). Cook for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
Steak fries are thicker than regular French fries and are cut into wedge shapes with the skin on rather than thin strips. They have more potato filling inside each piece. The name “steak fries” comes from their traditional pairing with steak in restaurants, though they’re delicious with any meal.
Steak Fries Recipe
Pin Recipe
Print RecipeThese classic steak fries are crispy and perfectly seasoned! This recipe makes delicious thick wedges that are ideal for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Side dish
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 pounds (2 large or 3 medium) russet potatoes, cut into 8 wedges each
- 2 tablespoons olive oil
- 1 teaspoon each garlic powder and onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon fine sea salt
- Honey mustard, for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the potatoes into wedges. Place them in a bowl with the olive oil, garlic powder, onion powder, black pepper, and ½ of the fine sea salt and mix until fully coated.
- Line two baking sheets with parchment paper. Place the wedges onto the sheet in a single layer. Sprinkle with the remaining ½ teaspoon fine sea salt over the top.
- Bake the wedges for 20 minutes. Remove the baking sheet from the oven and flip the potatoes using a fork. Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately, with honey mustard or another dipping sauce of choice.
Notes
Storage: Steak fries are best enjoyed hot and fresh from the oven. But leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, bake at 400°F for about 10 minutes. The air fryer also works great: air fry for a few minutes at 375°F.
Potato prep: If you have time, soak cut potatoes in cold water for 30 minutes, then pat completely dry before seasoning. This removes excess starch and helps to make extra crispy fries.
More Tasty Fries and Wedges Recipes
- Baked French Fries or Sweet Potato Fries
- Parmesan Potato Wedges or Baked Potato Wedges
- Sweet Potato Wedges
- Garlic Fries
- Carrot Fries
- Greek Fries
from A Couple Cooks https://ift.tt/5GLJQHn
0 Comments