Perfectly Crispy Seasoned Steak Fries

Who knew that the best steak fries are oven baked instead of fried? This recipe will give you that perfect combination of crispy on the outside, soft and creamy on the inside. Great served with a burger, chicken, on their own or of course with a steak.

Baking these steak fries in the oven is super easy and doesn’t make the big mess that deep frying does. These come out with a great texture and even better flavor. While they are in the oven you will have time to cook the rest of your meal.

Pair these oven baked steak fries with a nice steak and give our homemade steak seasoning recipe a try for the full steakhouse experience. Who needs to go out for that expensive steak dinner when you can make it even better at home!

Print Recipe

Crispy Oven-baked Steakhouse Fries

Get that perfectly crisp steakhouse fries texture wihtout the need for deep frying. Thease seasoned “fries” are sure to satisfy

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Side Dish

Cuisine: American

Keyword: Potato, Steakhouse Fries

Servings: 4

Ingredients

• Non-stick cooking spray
• 3 Tbs olive oil
• 1 lbs potatoes cut into wedges or planks
• 1 1/2 Tbs cornstarch
• 1/3 cup water
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/4 tsp Old Bay seasoning
• 1/4 tsp galic powder
• 1/2 tsp kosher salt
• fresh cracked pepper

Instructions

• Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with non-stick cooking spray. Pour olive oil into prepared sheet and tilt until surface is evenly coated with oil.
• Slice potatoes lengthwise into 1/3 to 1/2-inch-thick wedges or planks.
  
• Combine 1/3 cup water, cornstarch, thyme, rosemary, Old Bay seasoning and garlic powder, a dash of salt and fresh cracked pepper in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave on high stirring every 20 seconds until mixture begins to thicken; 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency (if necessary, add up to 3 Tbs water to achieve correct consistency).
  
• Transfer potatoes to bowl with cornstarch mixture and toss until each wedge is evenly coated. Arrange potato wedges on prepared baking sheet leaving small gaps between each wedge. Cover sheet tightly with aluminum foil and bake for 12 minutes.
  
• Remove foil from baking sheet and continue to bake until the bottom of each wedge is golden brown, about 18 minutes. Remove baking sheet from oven and carefully flip each wedge.  Continue to bake until the second sides are golden brown, an additional 18 minutes.
  
• Sprinkle wedges with 1/2 tsp kosher salt. Carefully toss wedges to distribute salt.
  

Notes

We used red potatoes for this, but yukon golds, or white potatoes would work as well.