Similar to french fries, steak fries are thick wedges of potatoes fried or roasted to crispy perfection. Because steak fries are thicker than french or even shoestring fries, they require just a little more finesse to get the ideal ratio of crispy outside to soft, creamy center. I find that the best steak fries aren't fried, but are better off oven roasted. They are an easy side to weeknight burgers, date-night steak dinners, or even as a snack for dipping in your favorite sauce.
The Best Potatoes for Steak Fries
I generally prefer russet potatoes for classic french fries, but for steak fries, only Yukon Gold potatoes will do. Yukon Gold's thin skin allows the potatoes to be cut into wedges unpeeled and crisps up in the oven along with the potatoes. But the best part of Yukon Gold potatoes are their tender, sweet flesh which bakes up into the creamy and dreamy interior of these steak fries. Look for four medium potatoes that are comparable in size and shape. Longer potatoes make for more slender steak fries.
I enjoy frying food at home despite its reputation as a messy, stinky endeavor, but I find when you roast potatoes slowly (as opposed to the fast heat of frying) they actually become creamier. Oven-roasted steak fries rival their fried counterparts in crispiness, but they won't be quite as evenly golden-brown as the fried version.
For Your Information
- Roast these Yukon Gold potato wedges at 400°F for a total of 35 to 40 minutes, flipping them about halfway through.
- Choose a high-heat-tolerant oil for coating the fries, such as an everyday olive oil (not EVOO) or avocado oil.
Looking for an everyday french fry recipe? Try these!
Key Steps for Steak Fries
- Heat the oven to 400°F and coat a baking pan with cooking spray. Do not line the pan with parchment or foil.
- Cut the potatoes into even wedges. Wedges crisp better since only two sides need to come in contact with the pan to crisp (rather than 4 of the traditional fry shape).
- Coat the potatoes with more oil before roasting. I like olive oil or avocado oil for their flavor, but use what you've got.
I've Got Fries — Now What?
Most often I'm serving these fries with burgers or chicken fingers, but you could turn these into a meal themselves by topping with chili and grated cheddar cheese, or a fried egg and crumbled bacon. You can also serve these with your favorite dip — salsa, guacamole, or queso — for a seriously satisfying snack.
How To Make Steak Fries
Serves 4 to 6
What You Need
medium Yukon Gold potatoes (about 2 pounds total)
kosher salt, plus more for seasoning
Measuring cups and spoons
Thin, flat spatula
Rimmed baking sheet
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F. Coat a rimmed baking sheet with cooking spray; set aside.
Cut the potatoes. Rinse and dry the potatoes. Cut the lengthwise potatoes into 1/2-inch-thick wedges, then cut the wedges in half crosswise if they are long.
Coat with seasoning. Place the potatoes in a large bowl. Add the paprika, garlic powder, onion powder, and salt, and toss to coat the potatoes. Add the oil and toss to coat again.
Place the potatoes in a single layer and roast. Spread the potatoes in an even layer on the prepared baking sheet. Roast for 20 minutes. Use a thin, flat spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.
Season and serve. Sprinkle with additional salt before serving if desired.