Some afternoons call for nothing more than a warm tray of potatoes fresh from the oven. That’s exactly how this recipe came about. I had a few russet potatoes sitting around, and instead of turning them into something fussy, I went straight for thick-cut steak fries — the kind that are perfect for dipping and tend to disappear faster than expected.
What surprised me the first time I made these was how crisp they became without any soaking, drying, or elaborate steps. Just a few simple ingredients, a hot oven, and a single sheet pan. They work as a snack, a side dish, or even dinner when you’re in the kind of mood where potatoes count as a meal.
What Makes These Fries So Good
I’ve always loved the kind of fries that are thick enough to have a fluffy middle but still manage a crisp outer layer. Oven baking usually falls short of that, but these fries hit the balance just right. They brown beautifully, especially when tossed with a bit of oil and the right seasonings.
Over the years, I’ve played with a lot of spice blends, but steak seasoning with a little paprika always gives these wedges a hearty flavor. The chunky bits of pepper and garlic cling to the potatoes and give tiny bursts of flavor in every bite.
Simple Ingredients with Big Payoff
Here’s what goes into the tray:
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Russet potatoes, cut into thick wedges
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A drizzle of oil to help everything crisp up
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Paprika for color and warmth
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Steak seasoning for texture and flavor
Russet potatoes are my top choice because they bake up crisp outside and soft inside. You can use other varieties, but the texture won’t be quite the same. As for steak seasoning, any grocery store version works fine. I’ve tried a few brands, and every one of them brought something good to the fries.
How I Make Them Step by Step
I start by cutting the potatoes into thick wedges. No need to peel — the skin adds a bit of structure and flavor. Everything goes into a bowl with oil, paprika, and seasoning. After a good toss, the wedges spread out on a baking sheet in a single layer.
The trick here is giving the potatoes enough space. If they’re piled up, they steam instead of crisp. Once they’re in the oven, I flip them halfway so both sides get equal time near the heat.
When they come out, they’re browned, fragrant, and just the right amount of crisp. I always taste one straight off the tray — a habit I can’t seem to break.
What to Serve These With
These fries are friendly with just about anything. They’re great next to baked chicken, grilled meats, sandwiches, or even a simple salad if you want something lighter. But honestly, they often become the main event in my house on slow evenings.
The real fun is in the dipping. I usually set out ketchup, a creamy sauce, and sometimes a garlicky dip. Everyone has their favorite, and these fries seem to bring out strong opinions about which sauce belongs on the table.
How Leftovers Hold Up
Fresh from the oven is the best moment for these fries. Over time, they soften a bit, and after a night in the fridge they take on the cozy texture of baked potatoes. I still enjoy them reheated, especially when I warm them on a skillet to bring back a little crispness.
FAQs
Can I use other potatoes besides russet?
Yes, but russet potatoes offer the best texture. Other varieties won’t get quite as crisp.
Do I need to soak the potatoes first?
No. These crisp nicely without any soaking.
Can I use other seasonings?
Absolutely. Garlic powder, chili powder, or even a simple salt-and-pepper mix all work.
Can I make these ahead of time?
They’re best fresh, but you can prep the wedges in advance and bake when ready.
What dipping sauces pair well?
Ketchup, creamy dips, ranch, or any tangy sauce complement them nicely.
Oven Baked Steak Fries
Thick-cut, perfectly seasoned steak fries baked until golden and crisp.
Ingredients
- 1 lb russet potatoes
- 1 tablespoon cooking oil
- 1/2 tablespoon paprika
- 1/2 tablespoon steak seasoning
Instructions
- Warm the oven to 425°F and line a baking sheet with parchment. Scrub the potatoes clean, then cut each one into thick wedges—quarter them lengthwise, then slice each quarter into three pieces.
- Place the wedges in a bowl and add the oil, paprika, and steak seasoning. Toss well until every piece is evenly coated.
- Spread the seasoned potatoes across the prepared baking sheet in a single layer so they crisp evenly. Slide the tray into the oven and bake until the fries are deeply browned and crunchy, about 35 minutes, flipping them once around the 20-minute mark.
- Serve hot from the oven with your favorite dips.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 302Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 568mgCarbohydrates 53gFiber 7gSugar 3gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These oven-baked steak fries are the kind of comfort food that turn an ordinary day into something a little warmer. They’re simple, reliable, and endlessly customizable. Whether you serve them next to a big meal or enjoy them on their own with a few sauces, they bring a satisfying crunch and soft center that always feels just right.
