Make restaurant quality steak french fries in your own kitchen! These are the perfect side dish to any meal and are great for dipping in your favorite sauce!
Jump to:
- Why This Recipe Is Better Than The Rest:
- Everything You Need To Know Before Making This Recipe:
- 🛒 Ingredients You'll Need
- 🔪 How to Make Steak Fries: Step-by-Step Instructions:
- 🙋🏼♀️ Questions I Get Asked About This Recipe
- 🥘 Here's What I Serve With These Steak Fries
- 🥔 More Potato Recipes You Just Have To Try!
- Steak French Fries
Why This Recipe Is Better Than The Rest:
✅ No deep fryer required! These steak fries are baked at high heat, so you get beautifully browned, crispy edges without the mess, grease, or hassle of deep-frying.
✅ Crispy on the outside and tender inside. The combination of high-heat baking and the right potato creates that restaurant-style texture you’re looking for in a steak fry.
✅ You can customize the crispiness. Cutting the potato wedges thinner gives you a crispier steak fry, so you can easily adjust the texture to your preference.
helpful reader review
"Tried these Steak French Fries recipe and it made the perfect side dish! The crispy fries and juicy steak combo was spot on—definitely adding this to our regular rotation!" - Luke ⭐⭐⭐⭐⭐
Everything You Need To Know Before Making This Recipe:
- Choose The Right Potato...It Matters: Yukon Gold and russet potatoes work best because they have enough starch to create a fluffy interior while allowing the outside to crisp up. Don't use red potatoes and fingerlings. They don’t develop the same crispy exterior and fluffy center.
- How You Cut the Potatoes Matters: The thickness of your fries will affect how crispy they become. For a more traditional, hearty steak fry, cut them about ½-inch thick. For extra-crispy fries, cut them closer to ¼-inch thick. Try to cut the potatoes as evenly as possible so they cook at the same rate. This is especially important because thinner pieces will cook faster than thicker ones.
- Make Sure You Rinse & Dry The Potatoes: Rinsing the cut potatoes helps remove excess starch from the surface. This is a really important step if you’re looking for a crispier steak fry. After rinsing, pat them very dry with paper towels. This helps the steak fries get even more crispy!
- Types of Oil to Use: The oil helps the potatoes develop that crispy, browned exterior everyone loves. Olive oil works really well in this recipe, but you can substitute any other high-heat cooking oil, like avocado, canola, or vegetable oil.
- Layer Them Evenly: Arrange the potatoes in a single layer on the baking sheet. Avoid piling or overlapping them because they need space to brown properly and cook evenly.
- Reheating Instructions: Leftover steak fries can be refrigerated in an airtight container for 3–4 days. For the best texture when reheating, place them on a baking sheet, lightly spray with oil, and bake at 400°F for 5–7 minutes until hot and crisp. Try not to microwave if possible—it reheats them, but the fries will become soft and mushy.
🛒 Ingredients You'll Need
- Olive Oil - to help the potatoes not stick to the pan, and also to create a crispy coating on the outside and skin.
- Potatoes - the main ingredient! I like to use Yukon potatoes, but russet potatoes will also work.
- Seasoning salt - I like to use this over regular salt for more of a kick!
- Garlic powder - adds a subtle garlic flavor. It adds a nice savory and salty flavor to the fries.
- Paprika - I love using a smoked paprika, but regular paprika works great for a bit of that smoky sweet flavor.
- Onion powder - gives these fries a subtle onion flavor.
- Pepper - it adds a bit of a spicy kick to bring it all together.
recipe card
👩🏼🍳 Scroll down to the recipe card below for the full list of ingredients, exact measurements, and step-by-step instructions.
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🔪 How to Make Steak Fries: Step-by-Step Instructions:
Step 1
Preheat the oven to 450°F. Line a baking sheet with parchment paper. Using a sharp knife, cut the potatoes in half lengthwise. Then quarter each half lengthwise. Cut each quarter in half lengthwise to make thin wedges, about ½' inch in thickness.
Step 2
Then quarter each half lengthwise. Cut each quarter in half lengthwise to make thin wedges, about ½' inch in thickness. Rinse the potato wedges in water and place in a 1-gallon resealable plastic bag. Set aside.
Step 3
In a small bowl, stir together the cup olive oil, seasoning salt, garlic powder, paprika, onion powder, and black pepper.
Step 4
Pour the seasoning mixture into a plastic bag (or a larger mixing bowl) over the potatoes, moving the potatoes around to ensure they are coated.
Step 5
Evenly spread out the seasoned potatoes in a single layer on the baking sheet. Use a basting brush to ensure the seasoning is evenly coated over the raw potatoes.
Step 6
Bake for 30 minutes. Then using a spatula, flip the potatoes over and continue to cook for another 25 minutes until they are cooked all the way through.
Step 7
To crisp the steak french fries even more, turn the broiler on high and broil for 3-5 minutes. Garnish with parsley or shredded parmesan cheese and serve.
🙋🏼♀️ Questions I Get Asked About This Recipe
Yes! Set the air fryer to 400°F for 20-25 minutes, ensuring to shake the basket halfway through the cook time.
Yes! You can leave the potato skins on when making these steak fries. Just be sure to wash and scrub the potatoes well before cutting them into wedges. Leaving the skins on adds extra texture and flavor and makes these homemade steak fries even easier to prepare.
🥘 Here's What I Serve With These Steak Fries
🥔 More Potato Recipes You Just Have To Try!
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Steak French Fries
Equipment
- baking sheet
- parchment paper
- Gallon plastic bag or mixing bowl
- Basting brush
- Mixing cups & spoons
Ingredients
- 6 Yukon potatoes
- ½ cup Olive Oil
- 2 teaspoons seasoning salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the potatoes in half lengthwise. Then quarter each half lengthwise. Cut each quarter in half lengthwise to make thin wedges.
- Rinse the potato wedges in water and place in a 1-gallon resealable plastic bag. Set aside.
- In a small bowl, stir together ½ cup olive oil, 2 teaspoons seasoning salt, 2 teaspoons of garlic powder, 1 teaspoon of paprika, 1 teaspoon onion powder, and 1 teaspoon of ground black pepper.
- Pour the seasoning mixture into the plastic bag over the potatoes, moving the potatoes around to ensure they are coated.
- Evenly spread out the seasoned potatoes in a single layer on the baking sheet.
- Bake for 30 minutes. Then using a spatula, flip the potatoes over and continue to cook for another 25 minutes until they are cooked all the way through.
- To crisp the steak french fries even more, turn the broiler on high and broil for 3-5 minutes. Garnish with parsley or shredded parmesan cheese and serve.
Notes
- For a crispier steak fry, cut the wedges smaller, in ¼ inch slices instead of the thicker, ½ inch slices.
- When adding the spice mixture, I highly recommend using a basting brush. You can use your hands, but the mixture will not spread as evenly and a lot will be lost on your fingers.
- To store leftovers, place them in an airtight container in the refrigerator for up to 3-4 days.
- The best way to reheat steak fries is to place them back on a cooking sheet, spray them lightly with oil, and bake in an oven, preheated to 400 degrees for 5-7 minutes until heated through and crisped back up. Microwaving them works, but the texture will be mushy.
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