These baked steak fries are outrageously delicious! Super crispy on the outside and thick and fluffy on the inside. The secret mixture ensures these baked fries come out ultra-crispy every time!
I love fries. Curly fries, French fries, steak, steak fries, you name it! One of my guilty pleasures is grabbing a side of steak fries from our local grocery store. They’re thick and fluffy inside, and perfectly crispy on the outside – basically perfect.
I wanted to recreate that same texture at home, especially since we don’t shop out as much anymore.
Oh, and my 5-year-old, aka the “crispiness police,” approved. He’s serious about his crispy food (don’t ask about the soggy roast chicken meltdown), so that’s a big win!
Why you will love this recipe
So, what makes this oven baked steak fries recipe special?
- Crispy texture, no frying required – These steak fries are baked in the oven without sacrificing the texture. You can also air fry them.
- Crisp outside, fluffy inside – Perfectly seasoned, these fries are always crispy on the outside, and soft and fluffy inside!!
- Foolproof method – The “secret mixture” guarantees that crispy texture we all love!
⭐️⭐️⭐️⭐️⭐️ Sher said, “First time for me to make this steak fry recipe for dinner. WOW! Absolutely delicious. They were a beautiful golden color, crispy on the outside and creamy on the inside. I made to many but as I was wrapping them up hubby was still sneaking just one more. Lol. Will make again for sure. Thank you!“
⭐️⭐️⭐️⭐️⭐️ Zachary said, “I’ve made these a few times now and they’re always a massive hit. I tried a different steak fry recipe that came out a bit more crisp, but I actually prefer the texture of these. About to try them with sweet potatoes. Fingers crossed.“
What are steak fries?
Steak fries are thick-cut potato wedges that are crispy on the outside and soft and fluffy on the inside.
They are often served with steaks, hence the name “steak fries.”
Key Ingredient Notes
- Potatoes – Choose russet potatoes for nice and fluffy steak fries inside with a crispy exterior. Soaking the potato wedges prior to cooking is key for achieving crispy fries.
- Cornstarch – Cooking cornstarch with water to make a paste to coat the potato wedges for extra-crispy skin all around the fries.
- Oil – A little bit of oil goes a long way here! We’re simply oiling the baking sheets to prevent the fries from sticking to the pan and to encourage browning and crisping!
- Seasonings – You can use any seasoning for your steak fries! I keep things simple, smoked paprika and garlic powder, as my young boys enjoy these fries as well. Smoked paprika adds a smoky flavor, as well as a nice color, to the fries.
How to make steak fries in the oven
While it’s incredibly easy to make, it does require a little bit of patience.
Step 1. Prepare the potatoes
- Peel the potatoes and cut into uniform wedges. (TIP: For small to medium potatoes, I cut them in half lengthwise first, and then each half into thirds. For large to extra-large potatoes, I cut them in half lengthwise first, and then each half into quarters.
- Soak the potatoes in cold water for at least 1 hour, or up to overnight!
Don’t skip Soaking
Soaking is a crucial step for achieving the crispiest fries, as it removes excess starch from the surface, preventing the fries from darkening excessively and making them crispier.
Trust me on this one, I’ve tried baking the potatoes without soaking, and it wasn’t the best!
Step 2. Make the secret mixture
- Combine cornstarch and water in a cup.
- Microwave for 1 minute. (TIP: My microwave is 1000 watts. You’ll need to microwave for a longer time in a lower power microwave.)
- Then mix well until the mixture is thick and gelatinous.
- Add paprika and garlic powder to the gelatinous mixture.
- Mix until well combined.
The Secret Coating
This mixture is what really makes these steak fries the best! I learned this trick from this America’s Test Kitchen video, and it was a game-changer!!! The only thing I changed was to add some spices.
Step 3. Bake the potato wedges
Preheat the oven to 425°F. Spray two baking sheets with non-stick cooking spray and lightly oil them.
- Drain the potato wedges and dry them well with paper towels.
- Coat the fries with the cornstarch mixture.
- Arrange them on the prepared baking sheets in a single layer.
- Bake for about 30 minutes, or until cooked, turning the fries halfway through.
- Season with salt immediately after removing them from the oven, while they’re still piping hot.
Don’t Skip Cooking Spray
Spray the baking sheets with a non-stick cooking spray before adding the oil.
I tested it with and without cooking spray, and potatoes still stuck to the pan without cooking spray, even when the sheets were well-oiled.
Air Fryer Instructions
Air-fryer cooks the potatoes much quicker, in half the time compared to the oven method.
The only downside is that you can only fry a small batch at a time, as my air fryer isn’t large. (I have this one.)
Here is how to air fry these steak fries:
- Arrange the potato wedges in the air fryer basket in a single layer.
- Spray olive oil all over potato wedges. (I use this oil sprayer and love it!)
- Cook for 15 minutes at 400°F, turning the potatoes halfway through. (Make sure to spray olive oil after flipping the fries.)
- Season with salt immediately after removing them from the air fryer, while they’re still piping hot.
You know how obsessed I am with my air fryer from my air-fryer roasted carrots, remember?
Tips for Success
- Choose the right potatoes. I recommend russet potatoes for the best texture!
- Make sure to soak the potato wedges to remove excess starch for the crispiest fries.
- The cornstarch mixture is a game-changer! Don’t let the weird texture turn you off.
- Use a cooking spray on baking sheets before adding oil, so that the potatoes won’t stick to the baking sheets. I’ve tested without cooking spray, and the potatoes stuck to the sheet!
Serving Suggestions
Ok, let’s enjoy all the crispiness!! I love my fries with some delicious dipping sauces, so I prepared 5 different options for you! Do you like options?
- My favorite is this honey mustard dipping sauce! Oh my goodness, be prepared for a punch of flavor!
- Homemade blue cheese dressing is another favorite dip!
Now, here are some dinner entrées to serve your fries with:
Make-Ahead Tips
While the steak fries are the best when they’re freshly cooked, you can prepare them a few steps in advance:
- Prepare the potatoes up to 1 day in advance by cutting and soaking them in cold water. If you’re soaking the potatoes for more than 4 hours, go ahead and put them in the fridge.
Storing Tips
Store leftover steak fries in an airtight container in the refrigerator for up to 3 days.
Reheating Instruction
- Stovetop method: Heat a large skillet over medium high heat. Once hot, add the fries and cook until fries are heated through.
- Oven method: Preheat the oven to 350°F. Arrange the fries on a baking sheet and bake until the fries are heated through.
FAQs
Russet potatoes are best for making fries in general due to its high starch content and low moisture. These potatoes yield the fluffiest fries with nice crispy outside.
You can use any kind of seasoning blend you like. In my recipe, I’m using 2 main spices:
– smoked paprika – mostly for color
– garlic powder – it’s my favorite spice!
Garlic and rosemary is a great combination. If you have fresh rosemary, I’d toss some chopped fresh rosemary when the potatoes are cooked.
The main difference between steak fries and French fires is their size. Steak fries are thick-cut potato wedges, whereas French fries are long and skinny.
Homemade Oven Steak Fries
Ingredients
- 2 lbs (1 kg) Russet potatoes
- ¾ cup (180 ml) water
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Non-stick cooking spray
- 2 tablespoons (30 g) vegetable oil or canola/avocado oil
- Coarse kosher salt and black pepper to taste
Instructions
- To prepare the potatoes: wash and peel the potatoes. Cut them into thick wedges. (See Note 1 for cutting instructions). In a large bowl, soak the potatoes in cold water for at least 1 hour, or up to overnight!
- To make the secret mixture: combine water and cornstarch in 1-cup measuring cup. Microwave for 1 minute or so, then mix it well until smooth, thick, opaque and gelatinous. Then stir in paprika and garlic powder. (I know, this sounds SO weird, but this's what really make these steak fries the best! I learned this trick from this America's Test Kitchen video and it was a game-changer!!!)
- To cook the potato wedges: preheat the oven to 425°F. Spray 2 baking sheets with non-stick cooking spray and divide the oil between 2 baking sheets. Spread the oil evenly all over. (I use this pastry brush for this step.)
- Drain the potato wedges and dry them well with paper towels. Coat the potatoes with the cornstarch mixture.
- For oven method: arrange the potato wedges on the prepared baking sheets in single layer. And bake for about 30 minutes, or until cooked through, turning the fries half way through.
- For air-fryer method: arrange the potato wedges in the basket in single layer. Spray olive oil over the potatoes. Cook for 15 minutes at 400°F, turning the potatoes half way though. (Make sure to spray olive oil after flipping the fries.) Depending on the size of your air-fryer, work in batches.
- To serve, while the fries are fresh out of oven/air-fryer, sprinkle some kosher salt and ground black pepper to taste and toss to coat evenly.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Video
Tips & Notes
– Stovetop method: Heat a large skillet over medium high heat. Once hot, add the fries and cook until fries are heated through.
– Oven method: Preheat the oven to 350°F. Arrange the fries on a baking sheet and bake until fries are heated through.
Nutrition
This recipe was originally published on July 9, 2014.
You did not mention what oven temperature to cook the Steak Fries ??
Hi, Anita. Thanks for reaching out. The oven temperature is specified in Step 3 in the recipe card.
What a colossal mess and waste of time. Temp and timing did not work for my air fryers. Ended up throwing the entire batch away. Really ruined my night.
Hi, Gabby! I’m so sorry to hear that my recipe didn’t work for you. Would you mind sharing what was the issue?
Wonderful crispy fries! We read the comments as well as the recipe and we modified a bit, had to add more water to thin our cornstarch gloop as it was too thick. We used garlic powder and S&P. We also dredged the fries in flour before and after the cornstarch so it had something to stick to. We had to cook longer 35-40 mins in the oven, but we had extra thick wedges. SO TASTY! SOOOO CRISPY!! Thank you for sharing!
Hi, Adria!! Thank you so much for your feedback. And a special thank you for trying my recipe despite the comments!! 🙂 So happy you enjoyed them!
The crispness is not there and the cooking time is at least 2 times higher then here written… The taste is good, because I made the seasoning on my own way. So in total its a 2.5 but only entire points are possible to give.
Thanks for your feedback, Szilvia.
made these…
First the cornstarch doesnt stick to the fries like in the pic..it needs a base..like flour..
I had to modify the ingrediants they were just so bland..I got more cornstarch on my hands than on the frys. yea ..what you should have done is:
make a flour dredge with black pepper and garlic powder
make the corn starch with half the corn starch
Dredge the frys in flour then the wet cornstarch then flour..shake off extra flour..then bake.
..-T
Professional Chef 4 seasons restaurants
Hi, t! The pictures aren’t fake, I make the recipe exactly as written and take pictures along the way. And thank you for sharing your tips!