Steak Fries up the creamy interior to crispy exterior ratio, delivering maximum potato satisfaction. With a savory blend of seasonings, these thick oven-baked fries are the perfect pairing for burgers, steaks, and more!
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The meatiest of fries.
Everyone loves fries, let’s be real. But steak fries are for people who don’t just love fries, but have a deep adoration for potatoes in all their forms.
- While other fries are all about that crispy, golden exterior, steak fries also have a creamy interior going for them—kind of like Oven Roasted Potatoes in fry form.
- They’re also bigger, which means you can scoop up more ketchup (or toppings, if you’re partial to Chili Cheese Fries) with each fry.
- This steak fry recipe has my favorite fry seasoning blend, which combines sweet paprika with garlic powder, onion powder, salt, and pepper. It’s savory, salty, and everything you want for steak fries!
- Rather than deep frying in oil, these steak fries are oven-baked, which is lighter and easier. In the case of steak fries, baking actually gives you a better texture than deep frying. Double win!
Grab a bottle of ketchup, let’s dig in.
What Are the Best Potatoes for Steak Fries?
You have two good options for making steak fries: Yukon gold or russet potatoes.
- As you’ll see in the recipe card below, I use Yukon gold potatoes. I like them because they have a creamy interior and a natural buttery flavor. They’re also the perfect size for making fries!
- Russet potatoes are starchier, so if you prefer the insides of your steak fries fluffy, they’re your best bet. You may have to cut the fries in half so they’re not unwieldy if your potatoes are especially large.
How to Make Steak Fries
Prepare. Line a sheet pan with parchment paper and pop it in the oven while it preheats to 450ºF.
Cut Your Fries. Slice them into wedges and place them in a bowl. I like leaving the skin on. Extra fiber and extra crispiness!
Season the Fries. Toss them in a bowl with oil and seasonings.
Bake. Place the steak fries on the preheated pan and bake for 20 minutes. Flip and cook for 15 to 20 minutes more, or until browned and crispy. Serve with a Smash Burger, Turkey Burger, or Air Fryer Grilled Cheese. ENJOY!
Recipe Variations
- Make Them Truffle Fries. Truffle fries are usually thin and delicate, but steak fries give you more surface area for Parm and truffle oil. Use my recipe for Truffle Fries as inspiration.
- Load Them Up. Steak fries are perfect for making Carne Asada Fries and Chicken Bacon Ranch Fries.
- Switch Up the Seasonings. Fresh minced rosemary is always good with fries, as is Old Bay seasoning, especially if you’re serving them with Air Fryer Fish.
More Ways to Do Fries
- These baked Sweet Potato Fries are one of my favorites. I probably make them at least once a week!
- Sometimes you want to hit that easy button and skip all the prep work. Those are the days you make a batch of Air Fryer Frozen French Fries.
- Yuca Fries were inspired by my trips to the Dominican Republic. Give them a try for something different!
Steak Fries
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Ingredients
- 2 tablespoons canola oil or high temperature cooking oil of choice
- 4 medium Yukon gold potatoes about 1 pound, 6 ounces
- 2 teaspoons paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- Line a rimmed baking sheet with parchment paper. Place the pan in the center of the oven and preheat to 450°F.
- Scrub and dry the potatoes. Cut into wedges that are 1/2-inch wide at the thickest part. Transfer to a large bowl.
- Toss the potatoes with the oil, paprika, salt, garlic powder, onion powder, and black pepper.
- Once the oven is preheated, remove the baking sheet from the oven and spread the potatoes into a single layer. They can touch a bit at the sides but should not overlap. Roast for 20 minutes.
- Remove the baking sheet from the oven and with a spatula, flip them over in big sections. Return to an even layer, then place the pan back in the oven and continue baking until the potatoes are golden and crisped to your liking, about 15 to 20 minutes more. Let cool a few minutes, then enjoy.
Notes
- You can swap russet potatoes, but I really feel like Yukon golds have the best crispy outside to creamy inside ratio. Because russet potatoes are larger, you may need to cut some of the fries in half prior to roasting to keep all of the pieces similar in size.
- TO STORE: Place leftover steak fries in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: You can reheat steak fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
Nutrition
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These came out better than I expected for oven-baked fries! The instructions were clear and easy to follow. Mine took closer to 45 minutes total to get golden and crisp, but the wait was worth it. I loved the smoky paprika flavor and it paired really well with ketchup and even better with some aioli I had on hand.
So glad to hear! Thank you Melanie!
Just finished making these and wow, they’re actually pretty addictive. I didn’t have high hopes because oven fries can be hit or miss, but these had great flavor and a good amount of crunch. I might try cutting them a bit thinner next time for even more crispiness.
So glad they were a success! Thank you, Haidee!
Tried this for a casual dinner and really liked how simple it was. Yukon gold potatoes are definitely the way to go, they held their shape nicely and the inside stayed fluffy. Mine didn’t get super crisp, but I think I got impatient and pulled them out too early. Will make again
So glad to hear it, thank you for sharing!