Garlic Herb Steak Fries
These Steak Fries are simple to prepare using a few seasonings from the pantry, and are versatile enough to pair well with many different recipes. They have a wonderful heft and bite to them, with crispy edges and a fluffy interior.
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 get totally different experiences. There are so many types of 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, with crisp edges and a satisfyingly fluffy middle. Sometimes I like those dainty little shoestring fries…but then other times I want a hefty bite of potato. With a classic Homemade Burger on the side. And a shake. Whoops. Getting carried away…
How to Make Steak Fries:
To start, mix together the seasonings. I grab all of these from the pantry, and use a simple mix of garlic powder, oregano, thyme, salt, and pepper:
Next, prepare the potatoes.
What Kind of Potato to Use for Oven Fries:
I recommend using starchy russet potatoes, instead of the waxy red potatoes or yukon gold. They have a more fluffy texture that gives you a crisp edge and fluffy potato interior. However, if you really prefer to use red potatoes or yukon gold, those still taste good roasted, it will just have a different texture.
How to Cut Steak Fries:
In order to cut potatoes into wedges, I like to cut each potato in half, then cut those pieces in half to get quarters, then cut those quarters in half, then cut those pieces in half, for a total of 16 pieces per potato. You can see the progression here from left to right:
For a standard russet potato, I find that the 16 piece cut has the perfect thickness to it. If you have smaller russet potatoes that come in those bulk bags, you may want to cut less.
Once the potatoes are cut, add the seasonings and a couple tablespoons of oil:
Any high heat roasting oil will work, like a light olive oil, avocado oil, or vegetable oil.
Toss the potatoes well so they are evenly coated in the oil and seasonings. I find my hands work best for that, rather than a spatula.
Then spread them onto a sheet pan in a single layer:
It’s important that the fries aren’t piled up on top of each other, and they have room to brown.
Bake the fries for 20 minutes on the first side, until they look golden brown on the edges:
Now flip the fries over and bake for another 5-10 minutes, until more thoroughly golden brown and crisp:
Then you can sprinkle them with a little extra salt, and either enjoy them as is, or serve with ketchup, chipotle mayo, or aioli.
Garlic Herb Steak Fries
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 lbs russet potatoes
- 2 tbsp olive oil
- Preheat the oven to 425 degrees F.
- In a small bowl, stir to combine the garlic powder, thyme, oregano, salt, and pepper.
- 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.
- Cut the potatoes into wedges. I do 16 pieces, and first cut the potato in half, then keep cutting each piece in half until you cut each potato into 16 pieces.
- Toss the potato wedges with the seasonings and the oil, then spread them 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.
- Bake for about 20 minutes, until the fries are turning golden brown on the edges.
- Flip the potatoes over, then bake for another 5-10 minutes*, until golden brown all over.
- Season with extra salt if desired. Enjoy!
This post was originally published in December 2012, and was updated with new photos and writing in May 2018.