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!
Why we love these fries:
French fries are my absolute favorite!!!
Curly fries, french fries, steak fries, you name it! I can never have enough of them!
Also, my 5-year-old is our “crispiness police”. He always makes sure our roast chicken has crispy skin (one day he had a big tantrum about soggy chicken skin. Ooops!) and fries are crispy!
And he gave these crispy steak fries his seal of approval! Yay!
Ok, confession time…
One of my guilty pleasures, when I go grocery shopping, is to order a side of steak fries at our local grocery store. Their thick-cut steak fries are so fluffy on the inside with crispy coating on the outside.
And I really wanted to recreate that same texture with my homemade baked fries. Especially now that we don’t get to go shopping that often…
Why you’ll loved these baked fries:
Well, I’m so excited that I found a perfect way to make ultra-crispy baked fries with meaty fluffy inside!!!
And you can make these steak fries 2 ways:
- oven method
- air-fryer method
You know how obsessed I’m with my air-fryer from my air-fryer roasted carrots, remember?
How to make this recipe:
While it’s incredibly easy to make these crispy steak fries, it does require a little bit of patience.
Step 1. Prepare the potatoes
Wash, peel, cut and soak the potatoes for at least 1 hour, or up to overnight!
- Soaking is crucial step for the crispiest fries, because it removes excess starch on the surface, which prevents the fries from darkening too much and make 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 and microwave for 1 minute or so, then mix it well until thick and gelatinous.
- Then stir in paprika and garlic powder.
Tip
This mixture is 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!!! The only thing I changed is added some spices.
Step 3. Bake the potato wedges
- Drain the potato wedges and dry them well.
- Coat the fries with the cornstarch mixture and arrange them on an oiled baking sheets in single layer. You’ll need 2 baking sheets.
- And bake for about 30 minutes, or until cooked, turning the fries half way through. OR you can also cook the fries in an air-fryer.
Tip
Spray the baking sheets with a non-stick cooking spray before adding the oil.
I tested it with and without a cooking spray, and potatoes stick to the pan without cooking spray even when the sheets were oiled well.
Air Fryer Steak Fries:
Air-fryer cooks the potatoes much quicker, in half the time compared to the oven method.
The only downside is that you can fry a small batch at a time, because my air-fryer isn’t big. (I have this one.)
Tip
Use an olive oil spray on potato wedges when cooking in air-fryer.
Tip
Don’t forget to season with salt right out of the oven, when they’re still piping hot.
Tips for Success:
- Don’t skip the soaking for the crispiest fries.
- The cornstarch mixture is a game-changer!
- Use a cooking spray on baking sheets before adding oil that way the potatoes won’t stick to the baking sheets.
Make-Ahead Tips:
While the steak fries are the best when they’re freshly cooked, you can prepare 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 it in the fridge.
Steak Fries FAQ:
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.
I like to cut the potato wedges nice and thick, because again I love that fluffy soft interior.
– For small to medium potatoes, I cut it in half lengthwise first, and then each half into thirds.
– For large to extra large potatoes, I cut it in half lengthwise first, and the each half into quarters.
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.
If, for whatever reason (or maybe you have a great self-control!), you ended up with leftover fries, here’s how to reheat them:
– 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.
Serving Ideas:
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!
You can get the recipes for all of these sauces right here.
Now, here’re some dinner entrées to serve your fries with:
Hope you’ll make and enjoyed these amazing homemade steak fries. Please leave me your feedback if you do! Thank you for reading!
The Crispiest Baked Steak Fries
Ingredients
- 2 lbs (1kg) Russet potatoes
- ¾ cup water
- 3 tablespoons cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Non-stick cooking spray
- 2 tablespoons 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.
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 Facts:
This recipe was originally published on July 9, 2014.
Szilvia says
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.
Shinee says
Thanks for your feedback, Szilvia.
t says
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
Shinee says
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!
Zachary says
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.
For those who say the cornstarch mixture doesn’t get thick, in my microwave I have to nuke mine about two and a half minutes (stirring every 30 seconds or so). Just keep adding time until you get the desired result.
Shinee says
Hi, Zachary! So happy you tried and loved the recipe. And thank you SO much for your tip about microwaving the cornstarch mixture!!
Sher says
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!
Shinee says
I’m so happy you tried and loved these steak fries, Sher!!! Thank you so much for your feedback!!
Michele says
Hello – I am having a group of six over next weekend and want to try out this recipe. However, 4 are big eaters (teenage boys). Can I double this recipe easily?
Shinee says
hi, Michele. Absolutely. You may not need to double the cornstarch mixture though.
Lisa says
I cook a lot! And thought I’d try these….
Worst fries ever. (Sorry) Flavor: bland.. texture: weird?? not crispy… the coating didn’t get crispy. Will not make again. Good luck to those who try!!!
Shinee says
Thanks for your feedback, Lisa. Bummer it didn’t turn out for you!
Nancy says
these were great – I made 1/2 recipe and it was just right for our family. I think the key to the cornstarch mixture thickening is to stir it ever 20 seconds like mentioned in the video (doesn’t say that in the written instructions). Mine was perfectly thick after 40 seconds. It was pretty messy getting it onto the potato wedges, but I managed to get them all coated.
Shinee says
Hi, Nancy! I agree, it’s quite a messy process, but so glad you like the fries! Thank you for sharing your tip and feedback!!
Mark K says
Cornstarch mixture never congealed even after adding an additional 1.5 tbsp of Cornstarch. I also heated it longer to no avail. I deviated from there.
Shinee says
Hi, Mark. Thanks so much for your feedback! That’s just bizarre that your cornstarch never congealed. I can assure you it’s nothing to do with the recipe, but your cornstarch is very questionable. Double check if it’s indeed cornstarch, or get a new package of cornstarch and try microwaving it again.
Marsha says
Hi!
I had trouble with the sauce. The sauce never became thick or gelatinous! I micro-waved at 20 second intervals 3 times. The sauce was very thin and watery.
Do you think my micro-wave was too strong?
I made the potatoes anyway, and I could tell that they would have been amazing if the sauce had gotten thick.
Please help ad thanks so much for your lovely video!
Sincerely,
Marsha
Shinee says
Hi, Marsha. So your mixture of water, cornstarch and spices never thickened into a gelatinous mass? I’d double check if you used cornstarch and not something else by accident. When boiled, cornstarch thickens and becomes gelatinous. I’m surprised that yours didn’t, and no, your microwave isn’t too strong? Was the mixture hot??
Nancy says
Just one thing! THESE ARE OUTSTANDING!!
Shinee says
Yay, so happy you tried and loved the recipe, Nancy! Thank you for your feedback!
Emory Johnson says
You should include ALL instructions in the written directions. Nowhere does it tell you where to use the sliced garlic and rosemary when you print them.
Shinee says
Emory, so sorry about that. I just updated the recipe. Thank you for letting me know.
Matt Robinson says
Love these Shinee!!
Shinee says
Thank you, Matt!