These steak fries are oven baked with a crisp seasoned coating. Your family won’t be able to get enough of these!
Steak fries are the club bouncers of the potato world. They are thick and meaty, and when they show up in front of your face you know they mean business. However, the only thing that will knock you out with these fries, is the flavor!
Steak Fries
Steak fries are thick potato wedges that are seasoned and baked or fried until golden brown and tender. They are very similar to the classic French fry, but cut thicker and often contain a crisper coating.
Best Potato for Steak Fries
Russet potatoes, known as baking potatoes, are the recommended potato for making steak fries. Russets cook up crisper than waxy potatoes such as Yukon golds and baby reds.
How to Make Steak Fries
The secret to making the best steak fries is to dust them with flour. The flour mixes with the seasonings and oil and turns crispy while baking.
Make sure you cut the wedges evenly. If some fries are fatter than others the cooking time required will be inconsistent. I recommend using 4 large potatoes that are similar in size and shape. It makes it easier to make consistent cuts.
Once cut, add them to a large bowl with the oil and seasonings and toss to evenly coat. As soon as the oven is preheated you are ready to bake!
How Long to Bake Steak Fries
Bake steak fries in a 450-degree oven for 25 minutes. The actual cooking time can vary a bit depending on how thick your fries are cut. Thinner fries will cook a few minutes faster, and really thick ones may take a few extra minutes.
When you flip the fries on the oven rack, pierce one with a fork to test for doneness. That will give you an idea of how much longer is required.
What to Serve with Steak Fries
Well, the obvious answer is steak of course! These would be a phenomenal pairing with my Blue Cheese Crusted Steak
Steak may be the obvious choice, but it isn’t the only choice. These hearty fries are right at home next to a gourmet burger like my Caramelized Onion
Steak Fries
Ingredients
- 4 large Russet Potatoes (approximately 2 1/2 pounds)
- 1/4 cup Cooking Oil
- 3 tablespoons Flour
- 1 teaspoon Salt
- 1/4 teaspoon ground Black Pepper
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Oregano
- 1/4 teaspoon Paprika
- Dash Cayenne Pepper
Instructions
- Preheat oven to 450 degrees.
- Cut potatoes into wedges approximately an inch thick. (I typically get 8 wedges from a potato)
- Place wedges in a large bowl and add oil and all seasonings. Toss to evenly coat the potatoes.
- Place wedges on a greased baking sheet and roast in the oven.
- 20 minutes into baking, check for doneness and flip wedges. Wedges can be removed if already cooked through, otherwise let cook 5 additional minutes, or until done.
Notes
If you enjoyed this German cucumber salad recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, and if you are willing to take my advice on the food you put into your body you should probably follow my advice on that too.
Tom says
These were phenomenal!
Gloria says
Do you dust with flour after you mix the potatoes in oil and seasonings? Thanks.
Fox Valley Foodie says
I tried it both ways, and both turned out fine. Though I prefer to add everything together because you want to ensure the flour to get saturated with oil so it crisps up while cooking.