Go Back Email Link
Rustic serving of crispy roasted potato wedges piled in a small white square bowl on a wooden table
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
Cook Time1 hour 10 minutes
Total Time1 hour
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.
    Close-up of freshly cut russet potato wedges showing the starchy white interior and skin-on exterior
  • 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.
    Hands tossing potato wedges and sliced onion in a stainless steel mixing bowl with oil and herbs using a red spatula
  • Arrange everything on the oiled sheet pan with space between pieces. Cover tightly with foil and bake 12 minutes.
    Raw seasoned potato wedges and sliced onion spread in a single layer on a dark sheet pan, ready for the oven
  • 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.
    Two dark sheet pans of potato wedges roasting side by side on the center rack of a hot oven
  • Sprinkle with additional kosher salt and serve hot.
    Deeply golden and crispy roasted potato wedges on a dark sheet pan, skin-on with caramelized edges and flecks of sea salt

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.
QR Code linking back to recipe