An easy, homemade steak fries recipe featuring simple instructions for how to cut and roast steak fries to crispy perfection! Perfect for weeknight dinners!
The very best part is biting into a steak fry, cutting through a crunchy exterior and making your way into a pillowy-soft, creamy center. It’s the contrast (and well, the fact that they’re potatoes) that make them completely irresistible. This homemade steak fries recipe is a masterpiece, and always yields steak fries that are crunchy on the outside, soft on the inside, and everything you could possibly want in a steak fry at home.
Plus, it’s a healthier way to eat fries, and they’re easy to make. Triple bonus.
Getting a crispy french fry isn’t necessarily hard to come by, however, it can prove difficult to create a crunchy exterior without the process of frying and the right kinda know-how. And this, my friends, is where roasting comes in.
HOW TO MAKE STEAK FRIES AT HOME
The trick to making perfect steak fries at home is to properly roast them. However, before you roast them, you’ll need to cut them.
HOW TO CUT STEAK FRIES
When roasting steak fries, it is important that all of your fries are similar in size. This will help them to cook evenly.
To cut steak fries of equal thickness, quarter the potatoes lengthwise. Then, carefully, cut each quarter into thirds. This will provide you with perfectly-sized steak fries of equal thickness.
HOW TO PERFECTLY ROAST STEAK FRIES
Sure, if you wanted a crispy french fry at home, you could do what many restaurants do and double fry them. But, this method far exceeds the depths I will go for a family side dish. I barely even want to fry them once! So, roasting is the next best option, plus, it’s a much healthier one.
DON’T CRAM THE PAN
There are two important qualifiers you should know for roasting: (1) you’re cooking at a high temperature and (2) air should be able to circulate all around the item at hand. More specifically, air needs to be able to circulate in between the steak fries on the pan.
If you cram them all together, they will steam rather than roast. Steaming steak fries will not produce a crispy, crunchy exterior.
If you can’t spread your fries across the pan with space in between, just bite the bullet and pull out a second sheet pan. Trust me, it’s worth it.
USE THE RIGHT OIL
The oil also allows us to develop a browned and crunchy exterior. The oil you choose is important, as different oils have different smoke-points.
For this recipe in particular, we are cooking at a fairly high temperature, so choosing an oil with a higher smoke-point is essential to developing a golden-brown crust, rather than a (wamp, wamp, wamp) blackened one. Canola oil or vegetable oil is best for this recipe.
TOSS THE FRIES HALF WAY THROUGH COOKING
Another easy trick we’ll put to good use for this recipe is to turn the fries half-way through the cooking process. this allows for the wedges to cook evenly on both sides. I recommend using either parchment paper or nonstick aluminum foil to make for quick-flipping. And folks, that’s really all there is to it.
Get ready to make some seriously crunchy, seriously delicious steak fries at home, and please, enjoy!
An easy, homemade steak fries recipe featuring simple instructions for how to cut and roast steak fries to crispy perfection!
- 4 small Russet potatoes scrubbed and dried
- 2 tablespoons canola oil
- 1 1/2 teaspoons Kosher salt
- 3/4 teaspoon black pepper
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Preheat the oven to 425° and have ready one (or two) large rimmed sheet pans lined with either nonstick aluminum foil or parchment paper. Quarter the potatoes lengthwise. Cut each quarter into thirds.
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Transfer the potatoes to the sheet pan, drizzle with canola oil and sprinkle with salt and pepper. Toss until evenly coated. Transfer half of the potatoes to a second sheet pan to prevent overcrowding, if necessary. The potatoes will not properly roast/brown if there is no space between them.
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Place in the oven and bake 18 minutes. Remove from the oven and carefully turn wedges over, using tongs or a fork if necessary to keep from burning your fingers. If the potatoes stick to the foil, allow them to sit for 1-2 minutes, and then turn.
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Return to the oven and bake for an additional 16-18 minutes, or until the potatoes are golden-brown and crisp. Serve and enjoy.
Love how crispy and delicious these look! Sometimes the simplest recipe is the tastiest!! Great tip on spreading the wedges out so they don’t steam!
Thank you, Shelby! Works like a charm 😉
What delicious looking steak fries. My husband loves them so I will have to try baking them. I guess this looks like it needs to be on my must make soon list
Yum! Those steak fries look amazing. My husband is sure to enjoy them.
Thank you! Mine definitely does 😉
Who doesn’t love fries? You’ve gotten such a beautiful golden color on them too – will use your tip about flipping half way… that makes sense!
Thank you, Lisa!!!
great tips! I’m a steak fry queen. I would rather have steak fries than the skinny little twigs that seem standard.
I’ll take fries just about any way I can get them 😉 But these are so much easier than having to double fry a batch! And healthier too!!
I want to jump through my screen and devour these! I could seriously eat these as a meal on their own. Ha!
Ha! Thank you, Allison!
YES to oven fries. So much better than deep fried. We love preparing them this way. Much healthier…and so easy to make.
Not cramming the pan is really the biggest piece of advice for always getting the best out of baked potatoes! I was testing sweet potato oven fries and the same principle applies. I have pork in red wine sauce on my mind for tonight, I think you just inspired the perfect side dish to it!
Thanks, Eva! Yes! It’s so important!!!
There is nothing like good crispy steak fries and yours looks perfect and delicious!! I love the tips you provided about not cramming them together on the sheet pan!!
Great tips here for avoiding the double frying action at home. It’s not something I want to do too often, delicious as it is. This is a much healthier alternative, not to mention easier! I’m gonna need to make some of these beauties soon – love that crispy exterior!
THese look delicious! thanks for sharing your tips for making oven fries!
Those steak fries look perfect. I even called Hubby over to see them. They are just the way we like them and we’ve had hit and miss with some of our fries but it could be the type of potato. Having stead this weekend and we’ll make steak fries!
I love steak fries, especially when they are perfectly crispy like this! I agree that you have to turn them halfway through so they crisp up properly. Great recipe!
These look amazing!! I’m so guilty of crowding the pan!! Your tips and pieces of advice on this recipe are so helpful!! I love a good simple and HEALTHY french fry!!
Thank you, Amanda!!
YUM!!! I love a good crispy steak fry! These are great tips!
Thank you, Jackie!
Wow these fries look absolutely DELICIOUS! Love the crispness you achieved here. Oh my… just yum! I’m such a huge fan of homemade fries from real deal potato (not some store bought who-know-what’s-inside ones). Cheers to super delicious fries! 🙂
Thank you so much, Natalie!
Perfect fries! Thank you for sharing all these helpful tricks!
Thanks, Andrea! You’re so welcome!
i love crispy fries! they’re so so good, these looked cooked to perfection!
I love how crispy these steak fries are! Such a perfect side for anything on the grill – especially some ribeyes!
Fries in the oven are so good…and much healthier than in oil. These look crispy and delicious…the perfect side to steak, burgers and sandwiches.
The skin on these fries look so perfect. I love a good crispy oven fry. Looking forward to making these. Thanks for sharing!
These look so good! It’s 9 am but I would demolish those right now if I could. Beautifully crispy and delicious!
Thank you, Jakub!