Totally walking you through the steps for making easy baked steak fries that come out perfect every time. Those rustic golden edges we’re all looking for with just the right amount of crunch, such a delicious side.
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I love me a good side dish, but there really is no point in overthinking them. Especially if you’re looking for family-friendly meals. Kids always go for the simple and I must admit that when it comes to steak fries, I tend to wholeheartedly agree with them. Just give me some potatoes, a little oil and some salt and my steak fries are perfect.
Of course if you want to go getting all fancy on me, you go right ahead. Sub in seasoning salt for the salt? You got it Add some spice to kick things up a notch? Oh yeah. There’s a lot of room for creativity here. And in case you need a little inspiration, these roasted potato wedges or these garlic rosemary potatoes both have delicious seasonings that we love if you’re looking for just a little more flavor.
But as far as my family goes, these plain and simple steak fries are just where we like them.
How to make baked steak fries
There’s not a lot to them as you will see from the recipe (hello three ingredients!).
But in case you need a little hand holding, here’s a visual plus I’ll walk you quickly through the steps.
I normally peel the potatoes, but you can also leave the skins on.
Cut the potatoes into thirds through lengthwise parallel with the flat side of the potato. Then each piece is cut through the thickness into 3 or 4 wedges. Plan on about 4 large potatoes per baking sheet.
The recipe suggests putting all the fries in a bowl, add a little oil and some coarse salt and tossing them until they are all coated well. I’ll be honest I don’t do that most of the time. Most often I do the shortcut route and just put them on the baking sheets, drizzle them with oil and shake on the salt (guessing on the amounts of course). Totally okay by me.
A few tips for crispy fries
There are a few steps you don’t want to shortcut on though. First make sure you line those baking sheets with parchment paper. They are much easier to turn and it makes for a really easy clean up – totally worth it.
Second, I know you’re going to want to just throw the fries on the baking sheets (and I get it, I really do). But they will come out a lot better if you nicely organize them so they are not crowded and not touching each other. Again worth a few extra minutes. They’ll cook a lot more evenly if they are not touching and you’ll get those crispy golden brown edges.
I’ve never cooked more than 2 baking sheets at a time (from doubling the recipe below), but I expect if you were feeding more people you could fit as many sheets as you have racks in your oven and just rotate the sheets as they are baking so everything cooks nice and evenly.
We love to serve these baked steak fries with so many dishes – hamburgers, steak, ribs, pulled pork, etc. They come together quickly and are really a no-brainer, people-pleasing side dish. THE best kind.
Baked Steak Fries
Totally walking you through the steps for making easy baked steak fries that come out perfect every time. Those rustic golden edges we're all looking for with just the right amount of crunch, such a delicious side.
Ingredients
- 4 large russet potatoes
- 1 ½ tablespoons avocado or canola oil
- 1 teaspoon coarse salt
Instructions
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Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
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Peel potatoes and cut each into thirds through the thickness. Then cut each potato third into 3 or 4 fries, lengthwise (see pictures in post). Each potato should yield about 9 to 12 thick steak fries.
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Toss potatoes in a large bowl with oil and salt. Then spread evenly (without overlapping) onto prepared parchment lined baking sheet.
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Bake in preheated 450 degree oven for 25-30 minutes or until bottom is golden brown.. Then remove from oven and turn fries so golden brown side is on top. Cook an additional 5 to 10 minutes until fries are tender and cooked to your desired level of crispiness.
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Serve immediately with fry sauce and/or ketchup.
Recipe Notes
1. You can also scrub the potatoes well and leave the skins on.
2. We normally double this recipe for our family of 5 (which includes 2 hungry teen boys). For each batch you will need another baking sheet (don’t try to cram them all onto one or they won’t be crispy). It works well to rotate the baking sheets halfway through the initial baking time.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
