These easy oven baked steak fries are tossed in a boldly seasoned coating that bakes up crisp and delicious every time. Your family won't be able to get enough of this easy recipe!
These delicious steak fries are an easy side dish consisting of thick potato wedges that are seasoned and baked at a high temperature to crispy perfection in the oven. They are very similar to classic French fries, but cut thicker and often contain a crispier coating. Perfect for pairing with your favorite sandwiches or a juicy gourmet burger.
The secret to making the best steak fries is liberally dusting them in a flavorful flour and spice seasoning mixture. The spice blend combines with cooking oil allowing it to cling tightly to the potatoes while baking, giving them that crisp coating you crave.
Ingredients & Substitutions
- Russet Potatoes - Russet potatoes, also labeled as baking potatoes at the grocery store, are the recommended potato for making perfect steak fries. Choosing the right potato is important. Russets cook up crisper than waxy potatoes such as Yukon gold potatoes and baby reds.
- Cooking Oil - I like using olive oil or peanut oil for best flavor, however, even regular vegetable oil will work.
- All Purpose Flour - The best thick cut steak fries are dusted with flour because the flour mixes with the seasonings and oil and turns crispy while baking.
- Salt
- Ground Black Pepper
- Onion Powder
- Garlic Powder
- Paprika
- Cayenne Pepper
How to make them
Get started on this oven baked steak fries recipe by preheating your oven to 450 degrees. While the oven is heating up, slice each whole potato into one-inch thick wedges.
Tip: Make sure you cut the thick wedges of potato evenly. If some steak cut fries are thicker than others the cooking time required will be inconsistent. I recommend using 4 large potatoes that are similar in size and shape. It makes it easier to make consistent cuts.
Once cut, add them to a large bowl and toss them with enough oil and seasonings to evenly coat. Spread out your fries evenly on a large sheet pan in a single layer so they are able to bake evenly.
Bake in the preheated oven for 25 minutes, or until tender. The actual cooking time can vary a bit depending on how thick your homemade steak fries are cut. Thinner fries will cook a few minutes faster, and really thick ones may take a few extra minutes.
When you flip the fries on the oven rack, pierce one with a fork to test for doneness. That will give you an idea of how much longer is required.
How to serve them
Your perfectly crispy steak fries deserve to be served with an equally flavorful fry sauce. Of course, you can use any of your favorite sauces, but for me personally, these are the best sauces to serve with homemade fries:
- Ketchup - A classic for pairing with delicious fries for a reason!
- Honey Mustard
- Comeback Sauce
- Cheese sauce for fries
- Ranch
- Mayo - A favorite dipping sauce for many Europeans.
Steak Fries
Equipment
- Parchment paper
- Baking sheet
Ingredients
- 4 large russet potatoes (approximately 2 ½ pounds)
- ¼ cup cooking oil
- 3 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- 1 dash cayenne pepper
Instructions
- Preheat oven to 450 degrees.
- Cut potatoes into wedges approximately an inch thick. (I typically get 8 wedges from a potato)
- Place potato wedges in a large bowl and add oil and all seasonings. Toss to evenly coat the potatoes.
- Place the wedges in an even layer on a large baking sheet lined with parchment paper and roast in the oven.
- 20 minutes into baking, check for doneness and flip wedges. Wedges can be removed if already cooked through, otherwise let cook for 5 additional minutes, or until the inside is tender and the exterior is golden brown.
Notes
Nutritional Information
This recipe was originally published on March 7, 2023.
George K
Re. Steak Fries: Oregano dry or fresh?
Fox Valley Foodie
I use dried oregano.
Tessa
Made these last night to go with some ribeyes. So good! I put the wedges in a ziploc bag along with the oil and seasonings and shook them up. It gives the potatoes an even coating and makes clean up a breeze. Thanks for the recipe!
Mitch Brink
These were good but took about 45 minutes to get crispy.
Jessica
This method is the best way to bake crispy fries! They were amazing--crisp on the outside, perfectly tender and fluffy on the inside. The spices in this recipe really enhanced the flavor of the fries as well. 🙂
Diana Rodriguez
This looks amazing. Am planning to servefor a crowd. Can these be made in advance?
Gloria
Do you dust with flour after you mix the potatoes in oil and seasonings? Thanks.
Fox Valley Foodie
I tried it both ways, and both turned out fine. Though I prefer to add everything together because you want to ensure the flour to get saturated with oil so it crisps up while cooking.
Tom
These were phenomenal!