Thick-cut Garlic Herb Steak Fries

thick cut garlic herb steak fries sprinkled with sea salt

There are things that you always pick up when you’re at the store. Maybe you always pick up a carton of milk, some eggs, fruits, or bread. One of the items I always get is potatoes, because you can do a bazillion things with potatoes.

I mean, forget about incorporating other ingredients for a second. Even just by cutting a potato in different ways, you can get totally different experiences. There are all sorts of different fries…shoestring fries, matchstick fries, crinkle fries, steak fries, and they don’t vary at all in ingredients…they vary just by the way they are cut!

One of my favorite cuts is the steak fry. It’s got a “thick and meaty” bite to it. Because sometimes I like those dainty little shoestring fries…but then other times I want a big ass bite of potato. Whoops. Getting carried away…

If you like the skin, start by scrubbing the potatoes with a brush under running water:

Scrubbing a russet potato for garlic herb steak fries

If you don’t like the skin, peel it off with a vegetable peeler.

Cut the potatoes into wedges. I do this by cutting the potato in half, then cut those pieces in half to get quarters, then cutting those quarters in half, then cutting those pieces in half, for a total of 16 pieces per potato.

how to cut potatoes for steak fries

Toss the potato wedges with some garlic powder and dried herbs, then season with salt and pepper.

steak fries seasoned with herbs potato wedges

Then coat them with a little vegetable oil and toss them into the oven for a half hour.

Then you can sprinkle them with a little extra salt, or serve with ketchup or your favorite condiment.

a pile of roasted garlic herb steak fries

I made a video to show you how to do it step-by-step. Enjoy!

Thick-cut Garlic Herb Steak Fries


  • 2 lbs russet potatoes
  • 1/2 tsp garlic powder
  • 1/8 tsp dried thyme
  • 1/8 tsp dried oregano
  • salt and pepper
  • 2 tbsp vegetable oil


  1. Preheat the oven to 400 degrees F.
  2. If you plan to eat the potato skins, scrub them with a stiff brush. If you don’t like the skin, peel it off with a vegetable peeler.
  3. Cut the potatoes into wedges (cut the potato in half, then keep cutting each piece in half until you cut each potato into about 16 pieces). Toss the potato wedges with the garlic powder, thyme, oregano, a big pinch of salt and pepper, and the vegetable oil, and spread the fries out in a single layer on a sheet pan. Make sure the potato wedges aren’t on top of each other or crowding one another, or they won’t brown.
  4. Bake for about 30 minutes, until the fries are tender on the inside and golden brown on the bottom (they won’t be as brown on the top). Make sure to keep your eye on them, since the bake time will vary with the thickness of the fries. Season them with extra salt if desired. Enjoy!
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