Crispy Oven Steak Fries (Steakhouse‑Style)

Last updated: May 2026 — improved seasoning, increased slurry amount, added onion wedges, updated cook times, and new photos.

There’s something about steakhouse fries that just hits differently — thick‑cut, deeply golden, crisp on the outside with that fluffy, almost creamy center. They’re the fries you order with a T‑bone because nothing else feels worthy.

A friend recently texted us after stumbling across this recipe on the site, raving about how good these fries were. And honestly, it stopped us in our tracks. We both had the same reaction: Why haven’t we made these in so long? These used to be our go‑to steak night side.

Yesterday was our anniversary — 32 years — and we’re celebrating this weekend with a special dinner and dessert. So with T‑bones on the menu, it felt like the perfect time to bring them back. We pulled out the recipe, grabbed a bag of potatoes, and remembered immediately why we loved them. They’re everything a steak fry should be: crisp edges, soft centers, and seasoning that actually sticks.

No deep fryer. No fuss. Just true steakhouse‑style fries, baked right in the oven.

Why This Method Works

• Cornstarch = crispness. It forms a thin, crackly shell that mimics frying.

• Microwaving the slurry activates the starch so it clings to the potatoes.
• High heat + bottom rack gives you deep browning without flipping a dozen times.
• Oil on the sheet pan ensures the bottoms crisp before the tops dry out.
• Wedges, not thin fries mean creamy centers that don’t dry out.

Ingredient Notes

• Potatoes: This recipe is flexible. Russets crisp the most, Yukon Golds give the creamiest interior, and red potatoes hold their shape well.
• Onion: Onion wedges roast and caramelize alongside the potatoes, adding sweetness and depth.
• Cornstarch: Don’t skip it — this is the crisping agent.
• Seasoning: Old Bay + herbs gives a steakhouse vibe, but your homemade steak seasoning works beautifully too.
• Oil: Olive oil or avocado oil both work.

Step‑By‑Step

1. Cut potatoes into thick wedges — about ⅓–½ inch. Cut onion into similar wedges.
2. Make the cornstarch slurry: whisk water, cornstarch, herbs, Old Bay, garlic powder, salt, and pepper. Microwave in short bursts until thickened.
3. Toss potatoes and onion wedges in the slurry until fully coated.
4. Oil the sheet pan generously.
5. Bake covered for 12 minutes to steam and soften the centers.
6. Bake uncovered for 18 minutes to start browning.
7. Flip and bake another 18 minutes.
8. Flip again and bake a final 15 minutes for maximum crispiness.
9. Finish with flaky salt while hot.

Troubleshooting

• Not crisp enough? Move to the bottom rack or increase to 450°F for the last 10 minutes.
• Slurry too thick? Add 1–2 tbsp water.
• Slurry too thin? Microwave 10–20 seconds more.
• Sticking to the pan? Add a touch more oil next time or use a darker sheet pan.

Serving Ideas

• With grilled T‑bones or ribeyes
• With smash burgers
• With roasted chicken thighs
• As a base for loaded fries (cheddar, scallions, bacon)
• Sprinkled with homemade steak seasoning after baking

Variations

Steakhouse Classic: Use your homemade steak seasoning as the base.

Spicy: Add cayenne or chipotle powder.

Garlic‑Parmesan: Toss with grated parm + garlic butter after baking.

Smoky: Add smoked paprika.

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 Steak Fries (Steakhouse‑Style)

Thick‑cut, perfectly seasoned steak fries with a crisp exterior and fluffy interior — all baked, never fried. Works with red potatoes, russets, or Yukon Golds. Seasoning is bold, savory, and steakhouse‑level flavorful. Onion wedges roast right alongside the potatoes for extra sweetness and depth.

Prep Time10 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Keyword: baked potatoes, baked steak fries, cornstarch fries, crispy potato wedges, crispy potatoes, crispy steak fries, easy side dish, homemade steak fries, no fry steak fries, onion wedges, oven baked fries, oven fries, oven steak fries, potato side dish, potato wedges, red potatoes, roasted onions, russet potatoes, seasoned fries, Steakhouse Fries, yukon gold potatoes

Servings: 4

Author: Scott – Recipe Remodeler

Ingredients

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

Instructions

• Heat oven to 425°F and place rack on lowest position. Oil a rimmed baking sheet with olive oil.
• Slice potatoes into ⅓–½ inch wedges. Cut onion into similar‑sized wedges.
  
• In a large bowl, whisk water, cornstarch, salt, garlic powder, Old Bay, thyme, rosemary, pepper, and optional paprika/cayenne. Microwave in 20‑second bursts until thickened to a pudding‑like consistency.
• Add potatoes and onion wedges to the slurry and toss until fully coated.
  
• Arrange everything on the oiled sheet pan with space between pieces. Cover tightly with foil and bake 12 minutes.
  
• Remove foil and bake 18 minutes.
• Flip each wedge (including the onions) and bake another 18 minutes.
• Flip again and bake a final 15 minutes until deeply golden and crisp.
  
• Sprinkle with additional kosher salt and serve hot.
  

Notes

• Russets crisp the most; Yukon Golds give the creamiest interior; red potatoes hold their shape well.
• The increased slurry amount ensures a thicker, more flavorful crust — especially helpful when cooking more than 1 lb of potatoes.
• Onion wedges become sweet, caramelized, and crisp around the edges — a perfect pairing with steakhouse‑style fries.
• For extra crispiness, move the pan to the bottom rack for the final 10 minutes.

These steak fries ended up being the perfect side for our anniversary T‑bones, and I have a feeling they’re going to make their way back into our regular rotation. If you make them, I hope they bring that same steakhouse magic to your table — crisp edges, soft centers, and just enough seasoning to make them impossible to stop eating. Let me know how yours turn out.