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.
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.
Hi, Zachary! So happy you tried and loved the recipe. And thank you SO much for your tip about microwaving the cornstarch mixture!!
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!
I’m so happy you tried and loved these steak fries, Sher!!! Thank you so much for your feedback!!
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?
hi, Michele. Absolutely. You may not need to double the cornstarch mixture though.
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!!!
Thanks for your feedback, Lisa. Bummer it didn’t turn out for you!
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.
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!!
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.
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.
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
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??
Just one thing! THESE ARE OUTSTANDING!!
Yay, so happy you tried and loved the recipe, Nancy! Thank you for your feedback!
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.
Emory, so sorry about that. I just updated the recipe. Thank you for letting me know.
Love these Shinee!!
Thank you, Matt!