In these challenging times, who doesn’t crave some comforting food? Count me in. Recently, I found myself with some extra russet potatoes and instantly knew what I wanted to whip up. I decided to transform them into thick, cut steak fries that are simply irresistible for dipping and dunking. The best part? These delectable potato wedges turn out wonderfully crispy in the oven without any additional hassle, such as soaking or drying. This makes them an incredibly easy side dish or even a satisfying main course, just like they were for me. 😅
Displayed with ketchup, ranch dressing, and Comeback Sauce.
What Are Steak Fries?
In simple terms, steak fries are thick potato wedges. Typically, they are deep-fried like French fries. However, I opted to bake them instead as I find dealing with hot grease quite intimidating. Surprisingly, they still turned out crispy and were much easier to prepare than the hassle of managing and maintaining a vat of hot oil at the right temperature while avoiding dangerous oil splatters.
What is “Steak Seasoning”?
The steak fries I make are enhanced with a special ingredient – steak seasoning. Also known as Montreal steak seasoning, it has become one of my go-to blends for adding flavor. This chunky blend consists of salt, pepper, red pepper, garlic, and occasionally other spices. As you enjoy the fries, the chunky texture of this seasoning provides bursts of flavor and a delightful crunch. I am absolutely hooked on this incredible blend!
Where to Buy Steak Seasoning
This item is readily available at most major grocery stores, typically found in the spice aisle alongside other seasoning blends or grill seasoning blends. McCormick is a popular brand that can be found in most major U.S. supermarkets. The particular one I used today was bought from Aldi. To view the bottle, simply scroll down to the step-by-step photos section of the post.
How Are the Leftovers?
These Steak Fries, like many other types of fries, are undeniably at their best when freshly baked. Their crispiness diminishes over time, and if left in the refrigerator overnight, they take on a texture similar to that of a baked potato. However, despite this, I couldn’t resist devouring the leftovers. They were incredibly tasty, especially when paired with some comeback sauce (recipe coming soon).
To view the step-by-step photos, simply scroll down.
Try These Other Homemade Fry Recipes:
How to Make Steak Fries – Step by Step Photos
To begin, preheat your oven to 425ºF. Take two 1/2 lb. russet potatoes, which is equivalent to one pound. Ensure to wash the potatoes thoroughly, as they are grown underground, in the dirt. Divide each potato into 12 wedges by first cutting them into quarters lengthwise and then further dividing each quarter into 3 wedges.
Combine the potato wedges, 1 Tbsp cooking oil, ½ Tbsp paprika, and ½ Tbsp steak seasoning in a bowl.
I utilized this steak seasoning, which I acquired from Aldi. However, the McCormick brand is widely available in numerous grocery stores. It consists of a coarse blend of salt, pepper, garlic, red pepper, and possibly a touch of other spices.
Mix the potato wedges thoroughly with oil and spices until they are evenly coated.
Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper.
Place the steak fries in a preheated oven set at 425ºF and bake them for approximately 35 minutes, or until they achieve a desirable golden brown and crispy texture. Remember to flip them once halfway through the baking process, which should occur around the 20-minute mark.
Enjoy with your preferred sauces! Presented with options such as ketchup, ranch, and comeback sauce.
