One of my all time favorite vegetables are potatoes and these crispy oven baked Steak Fries are at the top of the list. I mean is there anything better then perfectly seasoned fries that are tender on the inside and crispy on the outside? I think not!
There are so many reasons to love these steak fries, but for me the fact that they are super easy to make and they are not deep fried in oil are two biggies. Just the thought of having to clean my kitchen after deep frying something makes me think twice about doing it.
Oven baked steak fries, are deliciously crispy and tender without the mess. If you love the idea of an easy recipe with easy cleanup, you will want to try my Roasted Potatoes and Broccoli with Garlic next.
Do you have to season steak fries?
You don’t have to season steak fries or any other fried potato, but I think a little added seasoning makes these potato wedges so good that you don’t even need to dip them in anything. And they are bold enough to compliment steak, chicken or fish. But I can’t help myself and eat them all by themselves as soon as they come out of the oven.
No fancy ingredients here. Just what you need for a deliciously flavored fry.
For the seasoning you will need, Olive oil, garlic powder, onion powder, salt and pepper.
What type of potato should you use?
I like to use russet potatoes because I love long hearty wedges. You can also use Yukon Gold potatoes. Both are a starchier potato, but the Yukon Gold will be make smaller wedges with a creamier center, while russet potatoes will create longer wedges with a tender center.
How to make crispy oven baked steak fries
- Wash and dry the potatoes, then cut them into wedges.
- Toss all of the ingredients in a bowl to completely and evenly coat the potatoes.
- Lay them on a baking sheet.
- Bake them in a 400° oven for 30-35 minutes, turning them over after about 20 minutes.
Tips for making crispy, flavorful fries
- Leave the skins on. There is no need to remove the skins, they add a lot of flavor and texture.
- Spread the potato wedges out and lay them so that the flat side is on the surface of the baking sheet. This will create a crispy potato. If they are too crowded on the sheet or are overlapping they will steam rather they crisp up.
Steak fries this good don’t have to be relegated to a side dish. Make them the star of the meal:
Serve them with your favorite dipping sauce as an appetizer, or
Make loaded steak fries by melting cheese over them and topping them with chopped green onion.
To create evenly think wedges, cut the potato in half lengthwise, they cut each half, in half again lengthwise. Then cut each quarter in half at an angle creating a wedge.
Originally any type of fried potatoes were called French Fries. In the USA, as more and more restaurants served thicker wedge cut fried potatoes with steak, the term steak fries was adopted. In England these fried potato wedges are known a “chips”. I imagine that there are different terms used all over the world to describe them.
Admittedly these are best when they are served right out of the oven, but you can reheat them. I recommend spreading them out on a cookie sheet and reheating them in a 350° oven for about 10-15 minutes. You can also put them in a non-stick frying pan with a cover on them and reheat them on the stove top for about 7-8 minutes. If you use a microwave, they will not be crispy once warm.
Other potato recipes to try:
Easy Steak Fries
- 4 Russet potatoes
- 3 tbsp Olive Oil
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1½ tsp Kosher salt
- ¼ tsp Ground black pepper
- Preheat the oven to 400°.
- Wash and dry the potatoes. Cut them into wedges by cutting them in half lengthwise, then cut each half in half again and then cut each section into a wedge.
- Transfer the potatoes to a large bowl and add the remaining ingredients. Toss to coat evenly.
- Spray a cookie sheet with cooking spray. Pour the potatoes onto the cookie sheet and spread them out making sure that they are all on laying flat on the surface of the pan.
- Bake for 30-35 minutes turning the wedges over about 15-20 minutes.