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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! #steakfries #bakedfries

The Crispiest Baked Steak Fries

Course: Side Dish
Cuisine: American
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 4 servings
Calories: 214kcal
Author: Shinee
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!
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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.

Notes

Note 1: 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.
Note 2: Soaking is crucial step for crispiest fries. 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!
Make-Ahead Tips: 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.
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 fries are heated through.

Nutrition

Calories: 214kcal | Carbohydrates: 49g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 1010mg | Fiber: 4g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 2mg