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These homemade Steak Fries are crispy on the outside, fluffy on the inside, and packed with savory steakhouse flavor! Thick-cut russet potatoes are soaked, tossed with steak seasoning and my secret crispy coating, then baked until golden brown. They’re the perfect side dish for steak, burgers, or just about anything that needs a good fry on the side.
Table of Contents
- Kellie’s Note Eyes on the Fries
- Why You’ll Love My Steak Fries
- Ingredients for Steak Fries
- Best Potatoes for Steak Fries
- How to Make Steak Fries
- Kellie’s Tips for Crispy Steak Fries
- Do I Have to Soak the Potatoes?
- What to Serve With Steak Fries
- What Seasoning to Use for Steak Fries
- How to Store and Reheat Steak Fries
- More Easy Potato Recipes
- Steak Fries Recipe
- Steak Fries FAQs
Kellie’s Note
Eyes on the Fries
My son has always been obsessed with steak fries. Whenever we go out to eat, he’ll order them over regular French fries every single time. And I get it! There’s something about those thick, crispy edges and soft, fluffy centers that makes them completely irresistible.
So, naturally, I had to figure out how to make steakhouse-style fries at home. After making them with steak seasoning and adding a little cornstarch and baking powder for extra crispiness, I knew I had a winner. They’re easy enough for a weeknight and taste like something you’d order at your favorite steakhouse.
Why You’ll Love My Steak Fries
- Crispy outside, fluffy inside. Cornstarch and baking powder help create that golden, crispy coating while the potatoes stay soft and tender in the middle.
- No deep fryer needed. These homemade steak fries bake right in the oven, so you can skip the mess of frying.
- Loaded with flavor. Steak seasoning gives every bite that savory, steakhouse-inspired flavor.
- Perfect for dipping. These thick-cut potato wedges are practically made for dunking in ketchup, French fry sauce, or garlic aioli.
Ingredients for Steak Fries
You only need a handful of ingredients to make these crispy homemade Steak Fries. The full measurements are in the recipe card below.
- Russet Potatoes – My favorite potatoes for steak fries because they bake up fluffy inside with crispy, golden edges. Yukon Gold potatoes work, too, but the centers will be a little creamier.
- Apple Cider Vinegar – Added to the soaking water to help prepare the potatoes for baking. White vinegar can be used as a substitute.
- Olive Oil – Helps the wedges brown in the oven and gives the seasonings something to stick to. Avocado oil is a good alternative.
- Steak Seasoning – Gives the fries their signature savory flavor. I love using my homemade Steak Seasoning, but Montreal steak seasoning is a great shortcut.
- Cornstarch – Helps create that extra-crispy coating on the outside of the potatoes.
- Baking Powder – Works with the cornstarch to help give these baked fries their crispy exterior. Be sure to use baking powder, not baking soda.
Best Potatoes for Steak Fries
Russet potatoes are the best choice for my homemade Steak Fries recipe. Their high starch content gives them that fluffy, tender center while the outside gets beautifully crispy in the oven.
Yukon Gold potatoes are another option, but they’ll have a slightly denser, creamier texture.
Choose potatoes that are similar in size so your wedges cook evenly. And there’s no need to peel them! I love leaving the skins on for extra texture.
How to Cut Steak Fries
- Wash the potatoes. Scrub them well and leave the skins on.
- Cut in half. Slice each potato lengthwise, then place the halves cut-side down on your cutting board.
- Slice into wedges. Cut each half into evenly sized wedges, approximately 1/2 inch thick at the widest part.
- Keep them uniform. Try to make each wedge about the same size so they bake evenly.
Thicker wedges will take a little longer to cook, while thinner wedges may brown more quickly.
How to Make Steak Fries
Making crispy Steak Fries in the oven is easier than you think! You don’t even have to peel the potatoes.
- Soak. Place the potato wedges in cold water with apple cider vinegar and soak for 30 minutes. Drain and pat them completely dry.
- Season. Preheat the oven to 425°F. Toss the potatoes with olive oil, then coat with the steak seasoning, cornstarch, and baking powder mixture.
- Bake. Arrange the wedges cut-side down in a single layer on a prepared baking sheet. Bake for 20–25 minutes.
- Flip and finish. Turn the wedges and bake another 15–20 minutes, until golden brown and crispy.
Serve hot with your favorite dipping sauce!
Kellie’s Tips for Crispy Steak Fries
- Don’t skip the soak. For my recipe, soaking the potatoes helps remove excess surface starch before they’re coated and baked.
- Dry the potatoes really well. This is one of the biggest secrets to crispy oven-baked fries. Excess moisture makes it harder for the outside to brown.
- Cut evenly sized wedges. Keeping the potatoes about the same thickness helps everything cook at the same rate.
- Don’t overcrowd the pan. Spread the wedges out in a single layer with a little space between them. Use a second baking sheet if necessary.
- Start cut-side down. This helps the potatoes make good contact with the hot baking sheet for better browning.
- Flip halfway through. Turning the fries gives both sides a chance to get golden and crispy.
And one last tip: Serve them right away! Like most homemade fries, they’re crispiest when they’re fresh from the oven.
Do I Have to Soak the Potatoes?
I recommend it! Soaking the cut potatoes in cold water with a little apple cider vinegar helps remove excess surface starch before baking. It’s one of the steps I use to get that crispy outside and fluffy center.
Be sure to drain and dry the potatoes thoroughly before adding the oil and seasonings. If you’re short on time, you can skip the soak, but the texture may not be quite as crispy.
What to Serve With Steak Fries
Next to a steak, of course! I have a very long list of steak recipes I’m pretty obsessed with. Here’s a narrowed down list of steak recipes that pair perfectly with these thick cut fries:
And you can’t forget about the dipping sauce! While these fries are tasty all by themselves, you can never really serve fries of any kind without some French Fry Sauce, Ketchup or The Best French Fry Seasoning. They also go great with Yum Yum Sauce and Roasted Garlic Aioli!
What Seasoning to Use for Steak Fries
I highly recommend making your very own Steak Seasoning! It’s a very simple medley of sweet, smokey, salty, and savory spices that really create the BEST steak enhancing flavor. Plus, you likely already have everything you need to make it currently sitting on your spice rack.
You can also buy steak seasoning at the store, our favorite is McCormick Montreal Seasoning.
Want to change things up? Try Cajun seasoning for a little heat, a blend of garlic powder and paprika for classic seasoned fries, or a sprinkle of Parmesan after baking. You can also keep things simple with salt and pepper.
Just remember that some steak seasoning blends are already pretty salty, so taste before adding extra salt.
How to Store and Reheat Steak Fries
Steak Fries are definitely best served hot from the oven, but you can save the leftovers!
- Refrigerator: Store cooled steak fries in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze cooked steak fries in a freezer-safe container for up to 2 months, although the texture won’t be quite as crispy after thawing. For best results, reheat directly from frozen.
- Reheating: Arrange the fries on a baking sheet and warm in a 400°F oven for about 10 minutes, or until heated through and crisp again. Frozen fries will need longer.
- Air Fryer: Reheat leftover fries at 375°F for a few minutes, checking frequently until hot and crispy.
I don’t recommend microwaving leftover steak fries if you want them crispy. They’ll heat up, but the texture will be softer.
Can I Make Steak Fries Ahead of Time?
You can cut the potatoes ahead of time and keep them submerged in cold water in the refrigerator for up to 24 hours. When you’re ready to cook, drain them, pat completely dry, and continue with the recipe. Add the oil and seasonings just before baking.
More Easy Potato Recipes
If you love these crispy Steak Fries, here are a few more easy potato recipes you’ll want to try!
- Baked Parmesan Truffle Fries
- Crispy Baked Sweet Potato Fries
- Crispy Oven Baked Potato
- Easy Grilled Potatoes in Foil with Garlic
- Parmesan Roasted Potatoes with Garlic
For more easy side dish ideas, follow us on Instagram and Facebook!
Did you try these homemade Steak Fries? I’d love to hear how they turned out! Leave a comment and a star rating below, and let me know your favorite dipping sauce. I’m always looking for new ways to enjoy a good batch of fries!
Steak Fries Recipe
Equipment
- 2 large baking sheets
- measuring spoons
- chef's knife
- cutting board
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges approximately 1/2 inch thick.
- 2 teaspoons apple cider vinegar
- 8 tablespoons olive oil
- 3 tablespoons steak seasoning
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- cooking spray
Instructions
- Fill a large bowl with cold water and stir in the apple cider vinegar. Add the potatoes and soak for 30 minutes. Drain.
- Pat the potatoes dry with a paper towel and set aside.
- Preheat oven to 425˚F.
- Arrange the potatoes on a baking sheet coated with cooking spray and drizzle with olive oil.
- Toss the potatoes to coat.
- In a small bowl, whisk together the steak seasoning, cornstarch and baking powder.
- Sprinkle the seasoning mixture over the potatoes and toss to coat.
- Arrange the potatoes cut side down and transfer to the oven.
- Bake until golden brown and crisp, approximately 20-25 minutes. Flip the fries and continue to bake for an additional 15-20 minutes until golden and crisp.
- Serve immediately with ketchup, garlic aioli or yum Yum sauce
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Steak Fries FAQs
What’s the difference between steak fries and regular French fries?
Steak fries are thicker than traditional French fries and are usually cut into large wedges. They have a crispy outside and a soft, fluffy potato center. Regular French fries are typically thinner and have a higher ratio of crispy exterior to fluffy interior.
Why aren’t my steak fries crispy?
The most common reasons are too much moisture, overcrowding the baking sheet, or unevenly sized wedges. Make sure the potatoes are thoroughly dry after soaking, arrange them in a single layer, and give them enough room to brown instead of steam.
Can I use Yukon Gold potatoes for steak fries?
Yes! Yukon Gold potatoes will work, but they’ll have a creamier, slightly denser texture than russets. I prefer russet potatoes for their light, fluffy centers and crispy edges.
Can I make steak fries without cornstarch?
You can omit the cornstarch, but the fries won’t have quite the same crispy coating. If you leave it out, make sure the potatoes are completely dry and well spaced on the baking sheet for the best results.
How do I know when steak fries are done?
The fries should be golden brown with crispy edges, and the centers should be tender when pierced with a fork. If the insides are still firm, bake them a few minutes longer and check again.
