These baked seasoned steak fries are one of my favorite side dishes because I am a huge potato lover and you save calories by baking them instead of deep frying them.
If you have ever been to a steak house or a burger joint, they usually have these giant, thick, delicious, and perfectly fried fries. I decided to go home and try to make them myself . . . the end result was amazing!
That is exactly what I did. I made these steak fries and fell in love. Personally, I like them more than fried fries!
Picking your potatoes
This recipe calls for large Russet potatoes. When picking these out at the grocery store, it’s important you find the best ones.
You first want to give the potatoes a little squeeze. You want to be sure that there is no give and the potatoes are firm.
Soft potatoes are not as good!
Although soft potatoes aren’t bad to eat, we recommend the crisp, firm potatoes for better flavor and texture when cooking.
When finding your perfect potatoes, you also want to check for cuts and blemishes.
When the potatoes have cuts and blemishes, this means that bacteria has gotten in and you will have to cut these areas out, which may lead to some uncomfortable cutting, and wasted potatoes.
How to cut potatoes
When it comes to cutting the perfect steak fries, there are a few things you want to know:
- Start with a raw potato that has been scrubbed clean and patted dry.
- Turn the potato on it’s side lengthwise and cut into three large, long sections.
- Slice each section into lengthwise into steak fries, about 1/4 inch thick and 4-5 inches long (the length will depend on the length of your potato).
How to Make Steak Fries
1. Following the tips above, cut the potatoes into fries. If you like thicker fries, you will have to cook them for a little longer.
2. Mix the olive oil and seasonings together in a bowl. Add in the potato wedges with the seasonings and toss until evenly coated.
A secret to getting each fry coated in seasoning is to use your hands. If you want to avoid a mess, you can also do this in a gallon-sized resealable bag and shake them all up until they are evenly coated with delicious flavor.
3. Place the coated potato wedges on a baking sheet that has been covered in foil and bake for 45 minutes until baked through and golden.
Of course if you have decided to make them a little thicker, you will want to add some time on.
Be sure to frequently check them so they don’t burn… unless you are like me and prefer those crunchy fries.
It really is the simplest recipe and can easily be doubled to feed more people.
Related article: need a good sauce for dipping? Try these fries with our copycat Chik-Fil-A sauce.
looking for more potato recipes?
- Baked Zucchini Fries
- Loaded Baked Sweet Potatoes
- Baked Potato Wedges and Fry Sauce
- 10 Ways to Cook a Sweet Potato
- Loaded Baked Potato Skins