Craving fries? Try these classic Steak Fries: perfect thick wedges that come out crispy on the outside and fluffy on the inside. The traditional steak fry you’ll find in a restaurant is deep fried, but they’re easy to make at home baked in an oven. They’re even more delicious, in our opinion! Make up a quick honey mustard dipping sauce and enjoy them as an easy side dish or tasty appetizer. Our 4 year old couldn’t get enough of them!
Ingredients for steak fries
First up, let’s start with definitions. Steak fries are thick wedge-cut fries that are baked or fried with the skin on. In contrast to French fries, steak fries have a larger, fluffier potato filling and are shaped like a wedge. They can baked or fried, and made with russet or Yukon gold potatoes. Our preference is russet because it makes for a fluffy interior (versus Yukon gold which is more creamy). Here’s what you’ll need for this steak fries recipe:
Russet potatoesOlive oilGarlic powderOnion powderSalt and pepper
What to look when buying the potatoes
Here are a few things to look for when you’re buying the potatoes for steak fries:
Use russet potatoes. Russet potatoes are ideal for steak fries, since they make the best fluffy interior. Save Yukon golds for these Parmesan Potato Wedges. Use medium to large potatoes. We prefer medium potatoes because they make smaller wedges: and you get more out of each potato. Large potatoes work as well! Look for potatoes without blemishes. You can’t cut off blemishes and dark spots of the potato or it takes out a big chunk of the wedge! So try to find potatoes with an unmarked exterior.
Cutting potatoes into wedges
The most important skill you’ll need for steak fries? How to cut potatoes into wedges. It might seem easy until you’re staring at that potato trying to envisage how to start. Here’s what to do:
Slice in half lengthwise. Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.Slice into quarters. Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.Slice into wedges. Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato.
How to make steak fries: a few tips
Restaurant style steak fries are typically deep fried. But it’s tricky to master deep frying at home (and it’s messy). For a homemade recipe, it’s easiest to make them baked in a hot oven. It’s just as delicious and they come out warm and crisp. Here are a few tips for making steak fries (or jump right to the recipe):
Preheat the oven to 425 degrees. High heat is best for getting crispy outsides. Use parchment paper. Parchment paper helps with cleanup. Don’t use a silicon baking mat: it doesn’t get the outsides of the potatoes crispy enough. Opt for fine sea salt. We’ve found that fine salt is easiest for seasoning fries: kosher salt tends to off. But you can use kosher if it’s all you have! Roast until tender, about 35 minutes. Flip after 20 minutes.
Dipping sauces for steak fries
There are so many tasty sauces for dipping steak fries: much more than just ketchup! Here are a few gourmet sauces you can make at home:
Honey mustard: This Honey Mustard Sauce is our favorite! It’s quick and simpleAioli: Try a Classic Aioli, Garlic Mayo, Basil Aioli, Lemon Aioli, or Pesto AioliRemoulade: Try Remoulade SauceKetchup: Opt for Homemade Ketchup
More wedges and fries recipes
Once you’ve mastered these steak fries, there are lots more fries recipes to master! Here are a few more variations to try:
Grab Parmesan Potato Wedges or Baked Potato WedgesUse sweet potatoes for Sweet Potato WedgesGo for Ultimate Baked French Fries or Perfect Seasoned FriesGrab Garlic FriesTry Carrot Fries, Sweet Potato Fries, Cajun Fries or Greek FriesOpt for Classic Chili Cheese Fries or Cheese Fries
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