These Garlic Herb 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. And they bake up in 30 minutes!
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. Well, 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!
Today’s cut is all about 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 or the standard width in my Homemade French Fries post, but then other times I want a hefty bite of potato. With a classic Homemade Burger on the side. And a shake. Or a big dollop of Homemade Nacho Cheese Sauce. Whoops. Getting carried away…
Tips for Best Results
Take time to cut evenly – It doesn’t take long to slice up the potatoes, but I do recommend you don’t rush through it so much that the pieces are uneven. If you have some extra thick pieces and some thin, then you’ll wind up with some undercooked and some overcooked steak fries. Try to make the pieces uniform.
Don’t overcrowd the pan – Use more than one baking sheet if you want to make a large batch. If the potatoes are piled up on top of each other, they won’t brown as well.
Flip once during baking – I recommend flipping the steak fries over partway into baking. It’s an extra step, but it helps tremendously with even browning.
What kind of potato to use:
I recommend using starchy russet potatoes for steak fries, instead of the waxy red potatoes or yukon gold. Russets 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.
Should you peel the potatoes?
Personally, I love leaving the skin on for steak fries because I enjoy the texture, and you’ll see that’s what I did below. I like to scrub the skins just to make sure they’re really clean. However, feel free to peel the skin off entirely if you prefer.
Step by Step Overview:
To start, let’s mix together our steak fries seasoning. I grab all of these ingredients from the pantry, and use a simple mix of garlic powder, oregano, thyme, salt, and pepper:
Next, prepare the potatoes.
How to Cut the Potatoes:
In order to cut potatoes into the wedge shape we need, 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 below 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:
The Best Oil to Use
You may use any high heat oil here. Tallow is my new favorite because the flavor is epic, but you can also use ghee, a light olive oil, or avocado 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 the steak fries onto a sheet pan in a single layer:
It’s important that the pieces aren’t piled up on top of each other, so 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:
How to Serve Them
Tips and FAQ
Store in an airtight container in the fridge for up to 5 days.
Fries are never as good the second time around, but try reheating in a 300F oven for 10-15 minutes, until the potatoes are warm. The microwave will make the potatoes soggy.
Technically yes, for up to 2 months, but they are definitely not as good when reheating. To reheat, add an extra 5 minutes when baking straight from frozen.
I don’t recommend any of this as make ahead, because it won’t turn out nearly as well. If you cut the potatoes in advance, they have to be stored in water, and they won’t crisp as well.
- 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 high heat cooking fat (such as tallow, ghee, olive oil, or avocado 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
This post was originally published in December 2012, and was updated with new photos and writing in May 2018.