Create this simple **steak fries recipe** in your kitchen! These crunchy baked potato wedges are golden outside, soft on the inside, and ideal for dipping.
Longing for thick, fluffy fries? You’ll be pleased to know that crafting homemade steak fries in the oven is entirely achievable! These baked steak fries have become a favorite side dish for everything from chicken to salmon to vegetarian entrees. My family adores them with this [honey mustard dipping sauce](https://www.acouplecooks.com/honey-mustard-recipe/).
Steak fries are robust wedge-cut fries that can be baked or fried with the skin intact, offering a larger, fluffier potato filling compared to standard [French fries](https://www.acouplecooks.com/baked-french-fries/). The classic restaurant steak fry is typically deep-fried, but these are easy to prepare at home by baking in an oven!
## Why You’ll Adore This Steak Fries Recipe
– **Baked, not fried**: There’s no need for a deep fryer or messy hot oil. These steak fries become perfectly crunchy in the oven with just a couple tablespoons of olive oil.
– **Easy ingredients**: Just russet potatoes and pantry essentials like garlic powder, paprika, and [kosher salt](https://www.acouplecooks.com/what-is-kosher-salt/). No elaborate ingredients needed.
– **Kid-approved**: My family demolishes these every time. They’re filling enough to satisfy hearty appetites yet still feel like a treat.
– **Ideal for dipping**: The thick wedge shape makes them perfect for scooping up [honey mustard](https://www.acouplecooks.com/honey-mustard-recipe/), [aioli](https://www.acouplecooks.com/aioli-recipe/), or [homemade ketchup](https://www.acouplecooks.com/homemade-ketchup-recipe/).
## The Optimal Potato to Choose
Here are a few tips for selecting potatoes for steak fries:
– **Choose russet potatoes.** Russet potatoes are the top choice for steak fries, as they result in a light fluffy texture on the inside. Yukon golds can work in a pinch, but they have a denser, creamier consistency: I prefer them for [Parmesan Potato Wedges](https://www.acouplecooks.com/parmesan-potato-wedges/).
– **Opt for medium to large potatoes.** I prefer medium potatoes because they yield smaller wedges, and you get more from each potato. Large potatoes are fine too, but they create very long wedges.
– **When selecting, find potatoes free of blemishes.** You can’t just cut off blemishes and dark spots from the potato; it results in losing a significant chunk of the wedge. Aim for potatoes with an unblemished exterior.
**Is soaking the cut potatoes necessary?** Soaking in cold water for 30 minutes is optional, but it can aid in achieving even crispier fries (which I do in my [baked French fries](https://www.acouplecooks.com/baked-french-fries/) method). Just ensure to dry them thoroughly before mixing with oil and seasonings: wet potatoes won’t crisp properly.
## How to Achieve Perfect Steak Fries
Here’s my step-by-step guide for crafting steak fries that come out crispy and golden every single time (or skip to the recipe below):
### Cutting the Potatoes
The key skill you need is cutting potatoes into wedges. It may seem straightforward until you’re staring at that potato trying to decide where to begin (which is always my challenge). Here’s how to do it:
– **Cut in half lengthwise.** Position the potato on its side and, using a large chef’s knife, slice it in half lengthwise.
– **Quarter the potato.** Place the cut side of the potato flat on the cutting board, then slice it in half again to create quarters.
– **Make wedges.** Position each potato quarter cut side up, then slice down the center of the quarter to form a wedge. This produces 8 wedges per potato!
### Generous Seasoning
Drizzle the wedges with olive oil (avocado oil is also an option), then add your seasonings. I use a basic blend of garlic powder, onion powder, paprika, and black pepper, plus [kosher salt](https://www.acouplecooks.com/what-is-kosher-salt/).
For some variety, you can replace the basic seasonings with [Cajun seasoning](https://www.acouplecooks.com/cajun-seasoning/) or Old Bay seasoning for a more robust flavor. I’ve even prepared these with Parmesan cheese sprinkled on during the last few minutes of cooking.
### Bake and Serve
Bake the wedges at 425°F: high temperature is critical for crispy fries.